Taiwan Mazesoba – delicious ramen without broth

Ingredients for 2 servings:

• 200 g minced meat, mixed
• 2 tsp garlic, squeezed
• 1 tsp chili flakes
• 3 tbsp soy sauce, light
• 2 tsp brown sugar
• 1 tbsp chili bean paste (Doubanjiang)
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp shrimp paste
• 50 ml dashi
• Clarified butter for frying
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce, dark
• 1 tbsp tahini
• 1 tbsp mirin
• 1 tsp Korean soybean paste (Doenjang)
• 1 tbsp sake
• 1 tsp brown sugar
• 1 tsp garlic, squeezed
• 3 spring onions
• 2 tbsp garlic, squeezed, marinated in a little mirin, this makes it a little milder
• 2 tbsp nori sheets
• 2 egg yolks
• 2 tbsp bonito flakes
• 2 tbsp sesame seeds, roasted
• 2 tbsp black pepper
• 200 g ramen noodles

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Heat a little clarified butter over medium heat. Fry the garlic in it. Add the chili flakes. Add the minced meat and fry. Once it’s no longer pink, add the remaining ingredients, mix well, and simmer until most of the liquid has evaporated. For the tare sauce, heat the ingredients in a saucepan until the sugar has dissolved, then divide between 2 empty bowls. Prepare the toppings. Finely slice the spring onions. Grate the garlic and nori sheets. For the bonito powder, grind the ingredients in a mortar. Separate 2 eggs and set aside the yolks. Cook the noodles according to the package instructions, then drain briefly in a sieve and portion into the bowls while still hot. Toss the noodles thoroughly with the sauce, then top with the toppings. Place the meat in the center of the bowl and top with the raw egg yolk. Stir everything well before eating to ensure all the ingredients are well blended and the flavors develop.