Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Mazemen (Brothless Ramen)
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- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1809
- Total Fat
- 111 g
- Saturated Fat
- 34 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 13 g
- Sugar
- 9 g
- Protein
- 73 g
- Cholesterol
- 347 mg
- Sodium
- 4163 mg
Mazemen is a Japanese noodle dish that translates to "mixed noodles” or “stirred noodles.” Unlike traditional ramen, mazemen is served without broth, instead using a concentrated umami-rich sauce to coat the noodles and toppings for contrast and texture. Toppings vary but often include scallions, egg yolk and nori seaweed in addition to minced pork, although some versions are spicy, cheesy and often infused with non-Japanese ingredients like gochugaru and doubanjian. Diners mix all the ingredients together before eating to distribute the flavorful elements. This recipe is inspired by versions of mazemen I’ve had during my travels and is a style popular in both Japan and in overseas ramen shops. It’s a little tingly from Sichuan peppercorns and spicy from gochugaru and hearty from seasoned pork. It takes some advance planning to gather and prepare the individual elements and toppings for the dish, but the cooking is straightforward and you’ll be rewarded with a delicious and picture-perfect bowl for your efforts.
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1809
- Total Fat
- 111 g
- Saturated Fat
- 34 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 13 g
- Sugar
- 9 g
- Protein
- 73 g
- Cholesterol
- 347 mg
- Sodium
- 4163 mg
Ingredients
Spice Mix:
Sauce:
Garnishes:
Pork:
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Directions
- For the spice mix: Place the Sichuan peppercorns, cloves, star anise, cumin and coriander in a small pan and toast over medium heat, shaking the pan frequently, until the spices start popping and become fragrant, about 1 minute. Transfer to a blender and blend on high speed until you have a powder. Transfer the spice mix to a small bowl and whisk in white pepper and five-spice powder. Set aside. Reserve the blender carafe to use later.
- For the sauce: Whisk together the doubanjiang, oyster sauce, vinegar, fish sauce, mirin, soy sauce, sugar, sesame oil, gochugaru and 1/4 cup water in a medium bowl and set aside.
- For the garnishes: Toast a nori sheet in a large nonstick pan over medium-high heat until the sheet becomes greener, bubbled and wrinkled, about 30 seconds. Set aside to cool. Repeat with the remaining sheets. Cut each sheet in quarters widthwise with scissors and then cut each quarter into 1/4-inch strips. Place the bonito flakes in the blender and blend until smooth and powder-like. Have ready the Korean chives, tenkasu and scallion greens. Have the egg yolks each in a separate small dish. Set the garnishes aside.
- For the pork: Combine the garlic, ginger and scallion whites in a mini food processor and process until homogenous and finely chopped. Set aside.
- Heat 3 tablespoons of the oil in a medium Dutch oven or heavy pot over medium-high heat. Add the pork and cook, breaking up chunks with a wooden spoon, until no longer pink, about 3 minutes. Transfer the pork and accumulated juices to a large bowl. Heat the remaining 5 tablespoons oil in the same Dutch oven. Without changing the heat, add the blended garlic mixture and stir frequently until fragrant and translucent, 1 to 2 minutes. Add the prepared spice mix and scrape the bottom of the pan and stir frequently. Pour in the sake and continue to stir and scrape the bottom. Add back the pork and juices to the pot and stir in the prepared sauce. Bring to a boil and let simmer, stirring once, for 3 minutes.
- Cook the noodles according to the package instructions. Drain the noodles and divide them among 4 large soup bowls. When ready to serve, spoon the ground pork mixture in the center over the noodles. Place the seaweed strips, ground bonito flakes, chives, tempura crisps and scallion greens in separate piles around the ground pork mixture. Flatten the top of the ground pork mixture and gently slip a yolk on top. Repeat with the remaining bowls. Serve the chili crisp or chili oil alongside for drizzling if using.
