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Japanese Tori Mazesoba | Spicy Street Food Noodles
(0)
30 min
Quick
Knuspr-Küche
Japanische Tori Mazesoba ist der beliebte Streetfood-Klassiker aus Tokio: Herzhafte Ramen-Nudeln ohne Brühe, serviert mit würzig gebratenem Hähnchenhackfleisch, Tare-Sauce, Lauchzwiebeln, Nori und cremigem Eigelb.
Ingredients
Preparation method
Preparation
Thoroughly wash the spring onions and cut into fine rings. Peel the garlic cloves and ginger and mince very finely. Cut the nori sheets into fine, narrow strips using kitchen scissors. Carefully separate the eggs (the fresh egg yolk is used for the traditional finish).
For the aromatic tare seasoning, mix 30 ml soy sauce, 20 ml rice vinegar, 15 ml dark sesame oil, and 10 g brown cane sugar in a bowl until the sugar has completely dissolved.
Preparing Minced Chicken & Noodles
Heat the neutral vegetable oil in a pan or wok over medium to high heat. Sauté the minced garlic and ginger for about 1 minute until wonderfully fragrant. Add the minced chicken and fry for about 5 to 6 minutes, stirring and breaking it up into crumbles until cooked through and lightly browned. Season with the remaining 15 ml soy sauce and chili flakes, toss for another 1 minute, and remove from the heat.
Chef's tip
Traditional mixing: Mazesoba is eaten without soup broth. Vigorously stirring all ingredients together directly in the bowl is essential for the tare seasoning and egg yolk to velvety coat the noodles.
Onsen egg alternative: If you prefer to avoid raw egg yolk, you can alternatively halve a soft-boiled egg (cooking time approx. 6 minutes) and place it on top of the noodles.
30 min
Under an hour
