Ultimate Taiwan Mazesoba
ID: f4c1bf12...
This is an exquisite Taiwan Mazesoba that uses J-Oil Mills' "Rice Oil" to highlight the umami of the ingredients while keeping it from feeling too oily. You can perfectly enjoy the "Oi-meshi" (extra rice) at the end, mixing the leftover egg whites with hot rice for a guilty, indulgent finish.
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🍳 Cooking Flow
Mince the garlic and Chinese chives; microwave the bonito flakes and crush them by hand into bonito powder. → Stir-fry ground pork, half of the garlic, chili peppers, and seasonings in a pan to create a savory and spicy meat miso. → Place soy sauce, oyster sauce, sugar, rice oil, AJINOMOTO, and pepper into bowls, then microwave to create the sauce. → Boil the noodles until slightly firm, drain, rub them against the colander, toss with the sauce, and top with ingredients and egg yolk. → After finishing the noodles, mix the remaining sauce with the leftover egg whites and hot rice for an "Oi-meshi" (extra rice) finish.
Cooking Steps
Brief Cooking Order
Mince the garlic and Chinese chives; microwave the bonito flakes and crush them by hand into bonito powder. → Stir-fry ground pork, half of the garlic, chili peppers, and seasonings in a pan to create a savory and spicy meat miso. → Place soy sauce, oyster sauce, sugar, rice oil, AJINOMOTO, and pepper into bowls, then microwave to create the sauce. → Boil the noodles until slightly firm, drain, rub them against the colander, toss with the sauce, and top with ingredients and egg yolk. → After finishing the noodles, mix the remaining sauce with the leftover egg whites and hot rice for an "Oi-meshi" (extra rice) finish.
Introduction
This is an exquisite Taiwan Mazesoba that uses J-Oil Mills' "Rice Oil" to highlight the umami of the ingredients while keeping it from feeling too oily. You can perfectly enjoy the "Oi-meshi" (extra rice) at the end, mixing the leftover egg whites with hot rice for a guilty, indulgent finish.
Step 1
Peel the garlic and mince finely. Set aside half for stir-frying the meat miso and the other half as a raw topping. Finely chop the Chinese chives.
Step 2
Place 200g of ground pork into a frying pan without oil and turn to high heat. Add half of the minced garlic and 2 pinches of chili pepper. The fat will render from the pork, so no oil is needed.
Step 3
Once the meat is cooked, add 2 tsp Doubanjiang, 2 tsp soy sauce, 2 tsp sake, and 4/3 tsp sugar. Stir-fry thoroughly until the moisture evaporates and the meat browns, then remove the meat miso from the pan.
Step 4
Prepare two serving bowls. In each, add 2 tsp soy sauce, 2 tsp oyster sauce, 1/2 tsp sugar, 1 tbsp rice oil, 3 dashes of AJINOMOTO, and 3 dashes of pepper. Microwave the bowls (600W) for 1-2 minutes to warm them.
Step 5
Boil water and cook the thick Chinese noodles until slightly firm (approx. 2.5 minutes). Meanwhile, heat 3g of bonito flakes in the microwave at 600W for 40 seconds, then crush by hand into a powder. Separate the egg yolks from the whites.
Ingredients List
Important Notes
The step of rubbing the boiled Chinese noodles against the colander is a crucial professional technique; it roughens the surface of the noodles to create starchiness, which drastically improves how well they cling to the sauce. 💡
Using "Rice Oil" for the sauce prevents the flavor from being too overpowering like sesame oil, allowing the umami of the meat miso and garlic to shine through, resulting in a clean taste that isn't heavy. ⚠️
When making the extra rice, mixing hot rice with the remaining egg whites causes the whites to become slightly soft-cooked from the heat, creating a delicious, mellow, egg-topped rice style dish. 🍳
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