chili crisp mazesoba (mazemen)

Credit: Photo: Vicky Wasik; Food Styling: James Park

Originally published on The Kitchn

Mazesoba (まぜそば), also known as mazemen in the U.S., is a broth-less Japanese noodle dish that I fell in love with the first time I tried it. Thick noodles are coated in a flavorful oil and topped with all kinds of delicious things: seasoned meat, fresh chives, and a raw egg yolk that makes everything luxuriously rich.

Because there’s no broth to make, it’s an easy weeknight meal that still feels like something you’d order at a cozy noodle spot in Japan.

My version adds a chili crisp twist for that extra kick of flavor. You can play around with toppings, but I highly recommend Asian chives, scallions, garlic, seaweed, and—most importantly—a raw egg yolk (the key to that silky, rich texture!).

It’s a low-effort, high-reward dish that comes together in under 30 minutes. What more could you ask for?

INGREDIENTS

• 1 pound ground pork

• 1 teaspoon freshly ground black pepper

• 1 tablespoon soy sauce

• 1 tablespoon mirin

• 1 cup finely chopped Chinese chives (about 1 3/4 ounces)

• 5 medium scallions

• 2 cloves garlic

• 1 (10-gram) package roasted seaweed snacks (about 20 sheets)

• 1 tablespoon neutral oil, such as vegetable

• 2 tablespoons chili crisp, plus more for serving

• 1 tablespoon oyster sauce

• 1/4 cup water

• 18 to 24 ounces fresh or frozen udon, such as Sanukiya

• 2 teaspoons toasted sesame oil

• 2 to 3 large egg yolks

* Serves 2 to 3

INSTRUCTIONS

1. Place 1 pound ground pork, 1 teaspoon black pepper, 1 tablespoon soy sauce, and 1 tablespoon mirin in a medium bowl and mix everything together with clean hands or spatula. Let sit at room temperature for at least 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.

2. Finely chop about 1 3/4 ounces Chinese chives until you have 2/3 cup. Finely chop 5 medium scallions (about 1 cup). Mince 2 garlic cloves. Using kitchen shears, cut 1 (10-gram) package roasted seaweed snacks lengthwise into thin strips.

3. Bring a large pot of water to a boil. Meanwhile, heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the pork mixture, 2 tablespoons chili crisp, and 1 tablespoon oyster sauce. Cook, breaking up the pork into small crumbles, or until the pork is no longer pink, 4 to 5 minutes.

4. Add 1/4 cup water. Reduce the heat to medium-low and cook until almost all of the water is evaporated but the mixture looks saucy and not watery, 4 to 6 minutes. Reduce the heat to the lowest setting to keep warm.

5. Add about 18 to 24 ounces fresh or frozen udon to the boiling water and cook according to package instructions. Drain well.

6. Divide the noodles between 2 to 3 bowls. Drizzle 2 teaspoons toasted sesame oil over the noodles and toss to combine with chopsticks.

7. Divide the pork and its sauce over the noodles. Artfully arrange the chives, scallions, seaweed strips, and garlic on top. Place 1 large egg yolk in the center of each bowl. To serve, break the egg yolk and mix into the noodles and toppings with chopsticks. Drizzle with more chili crisp if desired.

NOTE: This is best served immediately, but leftovers can be refrigerated in an airtight container for up to 4 days.