The original mazesoba is a Taiwan delicacy. It was developed by the ramen chain Menya Hanabi in 2008. This dish originated in Nagoya, Aichi Prefecture, and has been a local favorite ever since. The recipe is similar to a traditional ramen noodle. This dish is a great substitute for a meaty ramen.
The noodle is served in a bowl, and can be served with a variety of toppings. Some of the more popular toppings are seaweed flakes, minced garlic, spicy pork, fried shallots, and a runny egg. If you want a more healthy option, try the Nagoya Dry Ramen, which has minced meat and a fried egg.
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- In a large mixing bowl, combine the niku soboro, sesame oil, and tare.
- With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat. Cook the noodles. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
- Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each ramen bowl. Add the niku-soboro mixture and toss to mix.
- Top with a sprinkle of chives, negi, nori, and bonito flakes.
- Mix well before eating.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips for making Mazesoba
To get the best results from the mazesoba, the noodles must have a larger surface than regular noodles, so they can stick to the sauce. This noodle dish is made using Australian flour. Traditionally, mazesoba is made with pork lard, but some versions are made with pork lard or soy instead. The sauce is usually topped with a raw egg.
What is Mazesoba
This Japanese dish was first invented in the city of Kagoshima and is popular street food in Tokyo. It is similar to Italian pasta dishes but uses a soy sauce base and a spicy miso sauce. It is served with pork belly chashu. Unlike Abura Soba, Mazesoba has more toppings than its Korean counterpart. It is thought to have originated in Nagoya, but it may have been inspired by Taiwanese cuisine.
The name “mazesoba” is translated to “meat-noodle” in Japanese; it is also known as Aburasoba. Kokoro Mazesoba is the world’s largest chain of noodle restaurants with establishments in Japan, Singapore, Indonesia, Singapore, Thailand and even in North America (USA and Canada).
In Kagoshima, the noodles are boiled and stir-fried. It can include chopped vegetables, seaweed, soft-boiled eggs, or minced pork. Its soup has a distinctive umami flavor. Besides the noodles, there are other dishes you can order with mazesoba. These include donburi, gyoza, takoyaki, and chicken karaage. You can also choose to have a salad with your mazesoba.
Is Mazesoba a ramen?
Basically, Mazesoba is a version of Ramen. It is ramen without broth. In other words, it is a mixed noodle. The world of ramen is very diversified and unlimited because it is birthed by the creation of many chefs from various restaurant. Ramen is classified by the different sauces, tares, or soups. If classified by sauces, we have shoyu, miso, shio, tonkosu, etc. If classified by soups, we have chintan or paitan.
The origin of Mazesoba
In 2008, at a small restaurant called “Menya Hanabi” in Nagoya Japan, the chef wanted to cook Taiwanese style ramen and they had already prepared the meat, but when he put the soup in, it was a bit ‘out of place’. An employee at that shop had an idea: put meat on the noodles. From that ‘innocuous’ idea, today people have developed a whole new dish that makes diners all over the world.
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