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.
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
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
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!
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." :-)
@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 🙂😊😁🍜.
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 :)
@@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
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.
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
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 ! 🍜
@@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.
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.
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 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.
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.
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?
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 ^^
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
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.
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.
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!
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.
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!
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.
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!
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
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.
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.
@@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.
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.
>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.
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.