Mazemen, which translates to "mixed noodles" or "stirred noodles," is a Japanese noodle preparation that skips the broth altogether. Instead, a concentrated, umami-packed sauce clings to the noodles and toppings, creating a contrast of flavors and textures. Common garnishes include scallions, egg yolk, and nori seaweed, often alongside minced pork. Some variations bring heat or cheese into the mix and may incorporate non-Japanese ingredients such as gochugaru or doubanjiang. Before eating, diners stir everything together so the flavorful components are evenly distributed.
The version below draws on mazemen I've encountered during my travels and reflects a style that's popular both in Japan and at ramen shops abroad. It delivers a slight tingle from Sichuan peppercorns, spiciness from gochugaru, and heartiness from seasoned pork. Gathering and preparing the various components and toppings does take some advance planning, but the actual cooking is straightforward, and the result is a delicious, picture-perfect bowl.
Info
- Cook time: 1 hour 35 minutes
- Total time: 1 hour 35 minutes
- Yield: 4 servings
Ingredients
Spice Mix
- 2 tablespoons whole Sichuan peppercorns
- 3/4 teaspoon whole cloves
- 1 star anise pod
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon Chinese five-spice powder
Sauce
- 5 tablespoons doubanjiang (spicy bean sauce)
- 3 tablespoons oyster sauce
- 2 tablespoons distilled white vinegar
- 2 tablespoons fish sauce
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon toasted sesame oil
- 1 teaspoon gochugaru (Korean red chile flakes)
Garnishes
- 4 sheets sushi nori seaweed
- 1 1/2 ounces bonito flakes
- 3 ounces Korean chives (buchu), chopped into 1/4-inch pieces
- 1 cup tenkasu tempura crisps
- 6 greens from scallions, chopped (about 1 cup)
- 4 large egg yolks
Pork
- 15 cloves garlic
- One 2-inch knob ginger (about 2 ounces), peeled and roughly chopped
- 6 scallion whites (about 2 ounces), roughly chopped
- 8 tablespoons neutral oil, such as canola or vegetable oil
- 2 pounds ground pork
- 1/4 cup sake
- Two 10-ounce packages fresh ramen noodles
- Chili crisp or chili oil, optional
Instructions
- Make the spice mix: In a small pan, combine the Sichuan peppercorns, cloves, star anise, cumin, and coriander. Toast over medium heat, shaking the pan often, until the spices begin to pop and smell fragrant, about 1 minute. Transfer to a blender and blend on high until powdery. Pour into a small bowl and whisk in the white pepper and five-spice powder. Set aside, and keep the blender jar for later use.
- Make the sauce: In a medium bowl, whisk together the doubanjiang, oyster sauce, vinegar, fish sauce, mirin, soy sauce, sugar, sesame oil, gochugaru, and 1/4 cup water. Set aside.
- Prepare the garnishes: In a large nonstick pan over medium-high heat, toast one nori sheet until it turns greener, bubbles, and wrinkles, about 30 seconds. Set aside to cool. Repeat with the remaining sheets. Using scissors, cut each sheet in quarters widthwise, then cut each quarter into 1/4-inch strips. Put the bonito flakes in the blender and blend until smooth and powder-like. Have the Korean chives, tenkasu, and scallion greens ready. Place each egg yolk in its own small dish. Set the garnishes aside.
- Prepare the pork: In a mini food processor, combine the garlic, ginger, and scallion whites and process until finely and evenly chopped. Set aside.
- Cook the pork: 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 its juices to a large bowl.
- Heat the remaining 5 tablespoons oil in the same pot over the same heat. Add the garlic mixture and stir frequently until fragrant and translucent, 1 to 2 minutes. Add the spice mix, scraping the bottom of the pan and stirring often. Pour in the sake and keep stirring and scraping. Return the pork and juices to the pot and stir in the sauce. Bring to a boil, then simmer, stirring once, for 3 minutes.
- Cook the noodles and assemble: Cook the noodles according to the package directions. Drain and divide among 4 large soup bowls. To serve, spoon the pork mixture into the center of each bowl. Arrange the seaweed strips, bonito powder, chives, tempura crisps, and scallion greens in separate piles around the pork. Flatten the top of the pork mixture and gently set an egg yolk on top. Repeat with the remaining bowls. If desired, serve with chili crisp or chili oil for drizzling.
