How to make Taiwan Mazesoba (Recipe)
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- Опубликовано: 19 июн 2020
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Taiwan Mazesoba is a style of soupless ramen that was created at a shop called Menya Hanabi in Nagoya. The creator of the dish, Niiyama-san recently started a youtube channel and I've been watching his videos so I decided to give it a shot. I've never had the real thing before, but I figured I could try his recipes as a baseline, and when I finally do get a chance to go there I could refine and get closer.
I think my Taiwan mince didn't turn out like how it's supposed to, it was sweet and not spicy enough but the dish overall tasted good. Just really heavy. I needed a nap after it. Anyways, if you've had Taiwan mazesoba before, please leave a comment on what you thought of it.
Niiyama-Sans RUclips Channel: / @niiyamanaoto
Ingredients:
Leftovers from Tonkotsu Gyokai tsukemen video
Shoyu Tare: • How to make a THICK To...
Noodles: • How to make a THICK To...
Onion Oil:
Rice bran oil (or any neutral vegetable oil)
Diced Onion
Taiwan Mince:
300g ground meat (beef / pork mix)
5tbsp oil
10 cloves of garlic
Chopped dried chili
3 tbsp mirin
1 tbsp shoyu
1 tbsp chicken stock powder
togarashi chili powder 
Хобби
Might not be true, but I think it includes Taiwan in the name because the ground meat on top of the noodles resembles the Taiwanese noodle dish, Danzi Noodles.
Oh could be. He calls it Taiwan mince
The mazesoba I had in Singapore has a porky flavor and the shop owner recommended that we add chili oil and vinegar as condiments to boost the flavor. He also served some kombu-yuzu dashi and rice when were about to finish our noodles, and told us to mix it with the remaining mazesoba. It had a very refreshing taste and made it an overall satisfying experience
Other than tsukumen, mazesoba is definitely one of my favorite types of ramen!
That sounds really good
Kind of looks a little like Pan Mee but Ramen
tanjong pagar?
Ah kajiken? I love having my mazesoba there too! I usually eat at their novena branch
Taiwan and japan has good relationships There’s a lot of influence that are shared in both country. For my understanding that’s probably shredded pork (肉燥）which is commonly eaten in Taiwan 🇹🇼. The ramen incorporated it, hence the name
I wouldn't mind trying the real thing. Thanks!
My favorite ramen channel. And the yummiest mazesoba! Thanks a lot.
Thanks for watching!
I have never been this early before in my life. Another great recipe to try out!
Thanks for watching
This looks really good
Trick for very creamy mazesoba:
when you've strained the noodles, take some chopsticks and aggressively swirl the noodles around in the stainer until they are sticky. This wil make your oil, noodles and tare very creamy.
Also frying the mince in tobanjan like you do in mapo tofu and using some chilli oil makes an awesome spicy mapo tofu inspired mazesoba
Oh yeah I saw him doing that with the strainer. Was wondering the reason for that.
@@WayofRamen i think its to rough up the surface of the noodles so the sauce cling better?
Yes I love Taiwan mazesoba and it's one of the easiest to make at home!!! A few places in Tokyo that do this style also like to use the off cut ends of their charshu as topping (so cubing them into chunks like charshu rice basically!) It's a great way to use em up!!
Some places I ate at just use a spicy paste on the side to adjust the spiciness, and most of em also include wood ear mushroom 👌
This version you made looks great ! 🍜
Oh that sounds good too
Looks good! I was recently reminiscing about having aburasoba in Tokyo several years ago and actually thinking of recommending trying to make aburasoba on your channel actually. I never really preferred the soupless ramen back then but I remember in the summer all the ramen shops start putting up their banners advertising the tsukemen and hiyashichuuka.
I think it's a good alternative for summer when it's so hot and hard to eat ramen.
I love your ramen channel- it's such a good cheap cheat eat which can be finessed many different ways - better than pasta imho. Now, whenever I see a bunch of onions being chopped I say to myself, "I'll just open a can of Campbells onion soup - there, done." :-)
That is a HUGE green onion! You mentioned your garden, which is really cool that you have one. A cool guy making cool things with a cool garden... cool
Cool
My dad grows a lot of stuff for me. His green onions are huge
@@WayofRamen I'm growing green onions, but I wish mine looked that good 😅
Oh wow I'm definitely trying this out
Looks incredible, giving this a shot at some point
Thanks! It's not too hard so yeah give it a shot
We have something similar here in Indonesia, it's a sweet soy sauce braised chicken noodles or Mie yamin for short.
Very cool!
I agree with the other commenter that it's a take on a Taiwanese danzi noodles. Usually made with egg noodles, but probably with soba in this take. The onion oil is usually made with shallots and my mom's version adds caramelized soy. She serves the shallots too. The minced pork is usually deglazed with Taiwanese rice wine that is salty and aromatic instead of mirin's sweetness, hence the need for extra sugar. Chili and/or dashi is optional in the mince too. Other toppings are garlic chives, bean sprouts, and tea egg.
Oh very nice! I should try that out
I can’t control my self over that noodles. So delicious!!!!
From Kyoto🙂
The noodles he made is bit different from the one in Kyoto. The broth supposed to be more thicker and creamy, not so oily. And delicious pork cubes are missing.
Nice bowl! I've had Ivan Orkin's Triple Pork/Triple Garlic Mazemen bowl and really enjoyed it. I didn't realize the "Maze" broth-less part until this video. Super cool!
Maze means to mix or stir. So it translates to 'mixed noodles'
@@WayofRamen Ahh cool!
Just moved into a new house, this seems simple enough to be a good first dinner to make in the new kitchen :)
I was so excited to click into this video, though it seemed nothing “Taiwanese” to me lol.
Another great video! Love from Taiwan🎉
Thanks very much vivi!
will definitely try it. 😍
I think that there was a type of ramen invented in Nagoya in the 70s or 80s by a Taiwanese chef living in Japan who had a restaurant there. This recipe is probably derived from it. It kinda looks like a less spicy soup-less variant.
The editing is getting better! You seem to get more confidence.
Also my favorite topping ever, raw egg :^)
Thanks very much. Still learning
There is a mazesoba boom in Japan right now. It started to die down recently. It’s so delicious, I love it, even instant stuff is good.
And it’s not really spicy, just a little, and you usually can adjust spiciness later.
You also need to add vinegar when you toss the noodles.
There’s only one place I can get this in my city and it’s pretty far away, so it’s great to see better resources on how to make it yourself.
Interesting about the raw egg yolk. In Hong Kong there's a rice dish in cafe that has hot rice, minced beef, super hot (not spicy) with an egg yolk landing it the volcano crater as they take it out called 窩蛋牛肉飯, the idea came from Chinese steamed meatloaf (minced meat plate with a whole egg on top and steamed called 蒸肉餅). I think for this Taiwan Mazesoba if you are scared of raw egg yolk you can get the beef / pork mince super hot for similar cooking effect.
look delicious
It reminds me of a thai dish called gra pao moo sap, which is stir fried minced pork with holy basil. I wonder what kind of ramen or soba dish those ingredients could make
this food is the reason i want to ho back nagoya soon
Damn this looks so awesome, I need to make one!!
Thanks for watching!
Yum!
First time I had this was at Menya Hanabi in Seoul. Great noodles. Very unique. Will you post an updated recipe if you can improve on this one?
Menya hanabi is the original shop that created this in Nagoya. If i can taste it and make it better i'll do another video.
I've had Taiwan maze soba before many times, actually a big fan of this style. I would say you're impression is right the mince isn't meant to be sweet, but I wouldn't say it's very spicy either, let's say spicy for Japanese palate.
At this chain place I used to visit in Osaka you could add condiments like chilli sauce, but the best was to add vinegar (probably made from rice). Also you would get a tiny tiny bowl of rice and you could stir that in with the left over mince and clean it all up.
Anyway, big fan of your channel keep up the good work!
Ah that sounds good. I definitely need to try it again. Thanks!
Beautiful.
Thanks for watching!
@The Way of Ramen the ultimate ramen I was talking about where you make the broth with Pork, Beef, Chicken and fish bones and adding all extra aromatics like garlic, onion and ginger and all other stuff you can think of, I have been requesting this same comment for weeks now-bet you think its spam but its not. Its not a real recipe but it would cool to experiment on it. It could actually be a tsukemen rather than a ramen cause I thought could be cool to add all extra condiments to it. Would really love to see this video being made, " The Ultimate Ramen/Tsukemen Experiment ", by the way loved your previous tsukemen video. Hope you reply this time 🙂😊😁🍜.
I live in Japan since 3,5 years, it should be really spicy but it shouldn’t take over to much! Garlic is really important, as well, thick noodles are the way to go. A tip for the nori is to use scissors! But the ramen looked very authentic!
Can you try mixing diffrent culture's cuisine into ramen?like italian, mexican, indian, russian, french. Imagine how good a italian soup base with olive oil as the aroma oil and fried mozzarella as topings. that would make a super popular series and draw in alot of attention to your channel, hope you read this :)
Dude if you did that I don't think would be ramen anymore, you would just be making a completely different meal LIKE ramen.
@@elkrelissprime6679 why not? Ramen is already a dish in alot of different countries, more than just japan. And besides food is made to taste good not fit a definition. Think of it as an alternative reality where ramen just spread across the globe.
@@elkrelissprime6679 and he already has a will it ramen series, and at the end of the video he said there was a cultural ramen competition in his discord server
We have a contest going in our discord server for cultural ramen. we got some pretty interesting entries so far. maybe i'll try some of the winners.
@@WayofRamen thanks for the reply! I actually wrote this comment before seeing the end kf the video lol what a Coincidence.
Very Nice
The intro of this video had me dying, man. It took me a good 5 minutes before I even saw you chopping the onion. 😂😂😂
Thanks very much for watching!
The Taiwan minced meat is supposed to be sweet traditionally iirc, you can look up what's called the "Taiwan rouzao" or 肉燥 which is what I think the creator was going for there. But then again foods are what you make them so if you like em spicy then good for you! ✨ Nice video going for what's on hand instead of trying to remake something to perfection and showing folks like me using whatever's on hand can be just as great ^^
Oh cool! Thanks I'll look up the original
omg I can actually make this one...I know what I'm doing today!
Might have to adjust the amount of tare and oil but yeah give it a shot!
good one thanks...💚💚💚💚💚
Looks very tasty although we dont actually have this kind of noodles in Taiwan.
Another one to add to my list of things to make, really looking forward to trying it out. Oh and thanks so much for linking to Niiyama-San's channel, I've only had time to watch the more recent ones, but they're a lot of fun.
I was wondering if you could maybe substitute the dried chilies with doubanjiang to get the spiciness. It would fit the Taiwan name and I've seen it used before for similar noodle dishes.
Yeah I think that might work better than the dried chilis
Doubanjiang and/or la-yu would probably be nice
Shucks I just got caught up on; you picked my q for the q&a lol.
My recollection of having mazesoba in Japan were the strong taste and copious amounts of chives and nori, fat chewy noodles, and that the pork had a Chinese bean paste taste, doubanjiang perhaps?
Question but what kind of items do you want in your kitchen to make this? I’m trying to stock a kitchen for the future.
Ramen in general seems very complicated for a new person to get intoZ
If you're a beginner Try out the simple recipes first. The real stuff requires a lot more Japanese ingredients
i'm going to taiwan soon
Shallots would be more “authentic” to Taiwan; it’s a very classic flavor profile
Oh nice! I just guessed haha
Shallots don’t exist in Japan though
@@1030warren He's in Hawaii.
Thanks from Germany
Thanks papa bear
after you get like half way or 3/4 through the ramen, you mix the ramen with some white rice to make even better
There's a Menya Hanabi in the LA area.
the inventor of taiwan mazesoba is a taiwanese who own restaurant in nagoya japan name menya hanabi
I think the big game changer for this style is the fruit vinegar served with it.
It's called Taiwan Mazesoba because it's inspired by the dish Taiwan Ramen which was invented in Nagoya by a Taiwanese chef. In Taiwan they call it Nagoya Ramen.
😎 cool
Please cook "Mie Ayam Bangka Yamien"
Not sure if this is traditional, but I deglaze the ground meat with sake and add miso to it after and some chicken stock to reduce,
I've seen that too, I wanted to try niiyama-sans recipe
Drink everytime he say "This is what i got for today"
:)
please don't die doing that, i think i said it a lot
Make the ultimate ramen video
I don't know what that is
raw egg yolks are so tasty.... they literally go well with most things.
Do you know any Ramen Recipe with beef stock as soup base ? i would love to cooke one for my muslim friends..
I would say do a chicken based ramen if you need to do halal. It's much easier and tastes great.
Tip from New Mexico. You can seed your peppers but don't remove the veins they're attached to. That is where the majority of your heat comes from in peppers and not really the seeds themselves. My other question is what peppers exactly are you using? You could substitute for a generally more potent pepper potentially.
I used a dried japanese chili. I've had the seeds before and they sting like a fire ant so i was a little wary of adding them.
@@WayofRamen Looks like the seeds in those are a bit hotter than normal. You keep a po box over there? I might be able to send out a selection of chili if it's not too expensive.
Ahhhh
Taiwan inspired
I think so
Please remember to add the nira next time, IMO the nira is what makes taiwan mazesoba!
I actually have nira growing in my back yard. I was just too lazy to cut it. Next time I will try. Thanks!
Why can't you get Mirin? How far are you from Koloa?
im in lihue. Times lihue has good mirin now.
my twist my take - quan tran
😉
I tried Mazemen in Vancouver. I remembered tasting some sesame paste in the sauce, and if it tasted too heavy then you can add some kombu vinegar to cut the fat. A nice thing about this dish is that after you finished you can add a little bit of rice(for free!) in the leftover sauce. Super hearty!
As for the Taiwanese origin I think this might be a Japanese version of the Danzimen judging from the minced meat. However from the name it might also be Majiangmen which is sesame sauce noodles. But I think overall it's the inspiration from Taiwanese dried noodles dishes since that is not too common in Japan.
Taiwan Mazemen is actually a derivative of Taiwan Ramen, which was invented by a Taiwanese chef in Nagoya. Taiwan Ramen did took inspiration from danzai noodles though.
tbh we never fry onion in the oil, we always use shallot, onion is just too sweat and less flavour compare to shallot. So I would recommend to use shallot instead of onion if u can.
yeah i think shallots would be way better.
Reminds me of chinese brothless noodles. Maybe that's where thay guy got his idea from.
Could be
noice
1:52 What is fake mirin? Like is that just something that is not mirin at all or is there something out there sold as mirin that isn't "proper" mirin? Just trying to learn :D
What's sold in the US is often not real mirin. Real mirin will have 本みりん on the bottle. It's actually a sweet cooking wine and has alcohol in it. The stuff we have is basically corn syrup.
It’s called taiwan coz as per “myth”
They were trying to recreate tw style dry noodle but made a mistake
And still it tastes good
Although not "authentic", how about adding some yuzu koshu for some added heat, and citrus to brighten the whole thing up
Might work. This dish is so new, I don't think there are rules
looks like a improvised version of zha jiang mian noodle but dryer with a raw egg..
Ohh I'll look it up. Thanks!
New camera?
Nah same camera but started exporting in 60fps
@@WayofRamen looking good! love your videos
I wish I had the ingredients :((
What's the difference between fake and real mirin? Thanks 😊
Real mirin that they sell in Japan has alcohol in it. It's a sweet rice wine. The stuff in America is usually more like corn syrup.
The Way of Ramen ok thanks, think I'm using the real stuff 👍🍶lucky I can get a Japanese brand here in the uk
its like chinese firenoodle
If I was in Japan I would have no problem using a completely raw egg yolk.
I roll the dice here in the US 😬 not recommended
You forgot to include chicken powder in the ingredients for the Taiwan mince in the description!
ah nice catch. I'll fix it. thanks
Taiwanese food can be sweet. Especially in the south. Taiwanese people joke that if you don't add sugar then Southerners won't eat it.
Necesito subtitulos en español :'(
How about something a little strange? Something like rice in the ramen?
People mostly (I mean in like Korea, don't know about Japan) put rice in the soup to broth after they are done with the noodles.
Eat it like pasta... with chopsticks.
*Japitalian intensifies*
😉
Taiwanese Fun Fact
Tainan(South of Taiwan) are known for enjoying excessive sweetness in their food
So your Mince might just fit right in : D
Taiwanese here, never heard this before and don't think there's something similar in here. So the guy who invented this literally just slap the word Taiwan on his work xD
It’s like how Singapore noodles were invented in HK LOL
Yeah I think so. Not sure if it's from the meat topping.
@@Grey3943 same with many dish's tenshin han, spaghetti napolitan and tower burgers japan thinks westerners eat
It's too many seasoning and salty for me. Because i won't add soy sauce when i add marinade, there are two kinds of food flavor such as Taiwanese braised meat and Japanese raman.
Thicc chopsticks 3:35.
Thicc and long 😬
Idk why it's like bakmi from Indonesia
As someone who enjoys your content, I advise you remove the "made for kids" label. It prevents us from hitting that bell :)
are you serious? I didn't even know that was on. I gotta fix that
@@WayofRamen yeah, it's a setting you probably have enabled. When you upload a video you can select "made for kids" which is REALLY deceptive.
Unless you are making ABC 123 videos, don't select that.
Also, feel free to shoot me a message on my discord or Twitter if you need help
lol it's kinda like dan dan noodles
Similar without the heat
>Be Taiwanese
>See title and thumbnail
>Not necessarily visible but still confused
>Remember that Japan sometimes dubbed random things as Taiwanese
>Click on the video
I do see the inspiration behind this though. It resembles a bowl of "dry" noodles sans fish powder and raw egg. But I knows that people sometimes add a raw egg to go with their rice, so it might be a preference thing.
Conclusion, this is a Japanese reinterpretation of Taiwanese/Chinese Dry Noodles in the form of ramen, and I will gladly try one if I have the chance. Too bad my soon-to-be landlord don't want people to use the kitchen.
Yeah I'm not sure where the Taiwan comes from, maybe the mince?
Fake what ? I'm having a hard time to comprehend what you've said ?
"Don't use onion, onion is for poor people"
- Uncle Roger
i am poor people