Hearty Japanese Mazesoba: Delicious Mixed Udon
Hearty Japanese Mazesoba: Delicious Mixed Udon
Summer Delight! Savory Mazesoba with Generous Minced Beef Topping
Craving something special on a hot day? This Japanese Mazesoba, a flavorful mixed udon, is perfect for reviving your appetite. It features chewy udon noodles generously topped with savory minced beef, fresh chives, and scallions, all tossed together for a delightful culinary experience. This recipe is a step up from your regular udon, offering a rich and satisfying meal that’s surprisingly easy to make at home. Enjoy a taste of Japan!
Mazesoba Ingredients- 300g minced beef
- 1 bunch of chives, finely chopped
- 1 bunch of scallions, finely chopped
- Dried seaweed (nori), cut into bite-sized pieces, for garnish
- 4 egg yolks
- 2 Tbsp minced garlic (for cooking beef)
- 4 servings Sanuki udon noodles
- 6 Tbsp katsuobushi (bonito flakes)
Seasoning Ingredients- 1 Tbsp Doubanjiang (spicy bean paste)
- 1 Tbsp oyster sauce
- 3 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp minced garlic (for cooking beef)
- 2 Tbsp mentsuyu (noodle dipping sauce)
- 2 Tbsp chili oil
- 1 Tbsp Doubanjiang (spicy bean paste)
- 1 Tbsp oyster sauce
- 3 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp minced garlic (for cooking beef)
- 2 Tbsp mentsuyu (noodle dipping sauce)
- 2 Tbsp chili oil
Cooking Instructions
Step 1
Begin by preparing the star of your Mazesoba: 300g of minced beef. Finely chop one bunch of chives and one bunch of scallions; aim for about 3-4 tablespoons of each per serving. Also, cut your dried seaweed into convenient pieces for garnishing.
Step 2
Heat a frying pan over medium heat. Add 1 tablespoon of minced garlic and sauté until fragrant. Then, add the minced beef and break it apart with your spatula, cooking until it’s browned and no longer pink.
Step 3
Once the beef is cooked through, add the seasoning ingredients: 1 tablespoon of oyster sauce, 1 tablespoon of Doubanjiang, 3 teaspoons of sugar, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir-fry everything together until the sauce coats the beef evenly, creating a flavorful mixture.
Step 4
Boil the 4 servings of Sanuki udon noodles according to package directions. Unlike some cold noodle dishes, Mazesoba is served warm, so drain the noodles well but do not rinse them under cold water. Transfer the hot, drained noodles directly into serving bowls.
Step 5
Assemble your Mazesoba bowls. On top of the hot udon noodles, add about 3-4 tablespoons each of the chopped chives and scallions. Sprinkle with 1.5 tablespoons of katsuobushi, 1 teaspoon of minced garlic, and a generous amount of the prepared dried seaweed. Spoon the cooked, seasoned minced beef over the toppings. Carefully place one egg yolk in the center of each bowl. Drizzle with 0.5 tablespoon of mentsuyu and 0.5 tablespoon of chili oil for an extra layer of flavor. (Omit the chili oil if you prefer less spice).
Step 6
Now for the best part! Mix everything together thoroughly with chopsticks. Enjoy the harmonious blend of flavors and textures as you slurp up your delicious Mazesoba.
Step 7
Don’t let any of that delicious beef and sauce go to waste! After finishing your noodles, add a spoonful of rice to the bowl and mix it with the remaining ingredients for a satisfying and hearty end to your meal.
