Mazesoba
HB-16239 · Hand-built original · Korean
Japanese-style mixed udon with chili-seasoned ground pork, chives, scallions, seaweed and an egg yolk over a bonito soy sauce, with kelp vinegar at the table.
KoreanMain courseDairy-free
Main ingredient: ground pork
Pairs well with: pickled ginger, miso soup, salad, gyoza
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 paper cups ground pork
- 1 handful chives
- 1 handful scallions
- 1 tablespoon minced garlic
- 2 servings udon noodles
- shredded seaweed flakes, a little
- sansho powder, a little
- 2 egg yolks
- Flavored soy sauce: 1/2 paper cup soy sauce
- Flavored soy sauce: 1/2 paper cup cooking wine
- Flavored soy sauce: 2 pieces kelp
- Flavored soy sauce: 2 tablespoons sugar
- Flavored soy sauce: 1/2 paper cup bonito flakes
- Meat seasoning: 1 tablespoon chili oil
- Meat seasoning: 1 tablespoon minced garlic
- Meat seasoning: 2 tablespoons oyster sauce
- Meat seasoning: 2 tablespoons flavored soy sauce
- Meat seasoning: 1 1/2 tablespoons doubanjiang
- Meat seasoning: 1 tablespoon sugar
- Meat seasoning: 2 tablespoons cooking wine
- Meat seasoning: black pepper, a little
- Kelp vinegar: 1 piece kelp
- Kelp vinegar: 1/2 paper cup vinegar
- Kelp vinegar: 1 tablespoon sugar
Method
- For the kelp vinegar, stir the vinegar and sugar lightly in a bowl and add the piece of kelp to steep.
- For the flavored soy sauce, boil the soy sauce, cooking wine, kelp and sugar in a pot, take it off the heat, add the bonito flakes, and strain the sauce before using it.
- Slice the chives and scallions into small pieces and keep them together in a pile.
- Fry the chili oil, minced garlic and ground pork in a pan, then add the oyster sauce, flavored soy sauce, doubanjiang, sugar, cooking wine and black pepper and fry the pork until it is just saucy.
- Boil the udon noodles until tender, rinse them in cold water, and drain.
- Toss the noodles with 3 tablespoons of the flavored soy sauce and 2 tablespoons of chili oil and divide them between bowls.
- Top each bowl with the chives, scallions, seaweed flakes, a little minced garlic, a dusting of sansho powder and the fried pork, and finish with an egg yolk in the center; a splash of the kelp vinegar at the table adds a bright note.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).