Suzu-Ki Inspired Mazesoba
ID: bf05ae4c...
An ultimate, decadent bowl of mazesoba (mixed noodles) arranged in Ryu-ji's style, inspired by the famous queue-forming shop 'Suzu-Ki' in Mitaka, Tokyo. Enjoy this punchy, indulgent flavor profile where thick noodles are coated in a mixture of lard, garlic, and spicy seasonings.
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🍳 Cooking Flow
Separate garlic into minced and grated portions, cut the garlic chives, and roast the minced garlic in lard, then set aside. → Stir-fry the ground pork in the remaining lard, then add grated garlic, grated ginger, soy sauce, sugar, AJI-NO-MOTO, and garlic chives to create the sauce. → Boil the thick Chinese noodles, drain well, and toss thoroughly with the sauce in the pan (adjust seasoning with soy sauce as needed). → Serve in a bowl and top with mayonnaise, roasted garlic, ichimi chili pepper, and black pepper.
Cooking Steps
Brief Cooking Order
Separate garlic into minced and grated portions, cut the garlic chives, and roast the minced garlic in lard, then set aside. → Stir-fry the ground pork in the remaining lard, then add grated garlic, grated ginger, soy sauce, sugar, AJI-NO-MOTO, and garlic chives to create the sauce. → Boil the thick Chinese noodles, drain well, and toss thoroughly with the sauce in the pan (adjust seasoning with soy sauce as needed). → Serve in a bowl and top with mayonnaise, roasted garlic, ichimi chili pepper, and black pepper.
Introduction
An ultimate, decadent bowl of mazesoba (mixed noodles) arranged in Ryu-ji's style, inspired by the famous queue-forming shop 'Suzu-Ki' in Mitaka, Tokyo. Enjoy this punchy, indulgent flavor profile where thick noodles are coated in a mixture of lard, garlic, and spicy seasonings.
Step 1
Peel the garlic (15g), mince half (7.5g) for roasting, and keep the other half (7.5g) for grating. Cut the garlic chives (25g) into 3-4cm lengths and prepare the ginger (5g).
Step 2
Place the minced garlic and lard (1 tbsp) into a cold pan, then turn on the heat to low. Stir slowly to make golden brown roasted garlic, then remove only the garlic and set aside (leave the lard in the pan).
Step 3
Stir-fry the ground pork (60-70g) in the remaining lard, which is now infused with garlic flavor.
Step 4
Grate the remaining garlic (7.5g) and ginger (5g) into the pan with the ground pork and stir-fry together.
Step 5
Add soy sauce (start with 1 1/2 tbsp), sugar (1/2 tsp), and AJI-NO-MOTO (9 dashes), stir-frying well so the meat absorbs the sauce.
Ingredients List
Important Notes
💡 The roasted garlic can burn easily; always start in a cold pan and heat slowly over low heat to infuse the lard with flavor.
🍜 It is recommended to use firm, thick noodles (like those for tsukemen) so they can stand up to the sauce without being overpowered.
🔥 Don't be afraid to season boldly with soy sauce to get closer to the original's punchy, junk-food style flavor profile.
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