Making Dirty Mazemen with Sho Spaeth, Author of Homemade Ramen

pork belly

🥗Healthier: chicken thigh

💰Cheaper: ground pork

Chicken thigh is lower in fat and calories, while ground pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: low-sodium soy sauce

Tamari is gluten-free and lower in sodium.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar with sugar mimics mirin's sweetness.

nori

🥗Healthier: seaweed flakes

💰Cheaper: none

Seaweed flakes provide a similar flavor profile.

Start by discussing the concept of dirty mazen and its characteristics as a salty, carby dish.

Explain the difference between mazen and other types of ramen, emphasizing that mazen is a mixed ramen without broth.

Introduce the dirty paste, a key component of the dish, and its origins from a famous ramen chef.

Prepare dried sardines (niboshi) for infusion into the fat, discussing their role in adding flavor.

Remove the heads from the dried sardines and explain the importance of using the whole fish for flavor.

Fry the sardines in oil along with scallions to create a flavored fat, explaining the process and purpose.

Blend the fried sardines and oil to create a paste that will be added to the ramen.

Cook the ramen noodles according to package instructions until al dente, typically around 4-5 minutes.

Drain the noodles and rinse them under cold water to stop the cooking process.

In a skillet, heat sesame oil over medium heat until shimmering.

Add diced pork belly to the skillet and cook until browned and crispy, about 5-7 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add soy sauce, mirin, and sugar to the skillet, stirring to combine.

Cook the mixture until the sauce thickens slightly, about 2-3 minutes.

In a bowl, combine the cooked noodles with the pork mixture, tossing to coat evenly.

Top the noodles with a soft-boiled egg, sliced green onions, and bean sprouts.

Drizzle chili oil over the top and sprinkle with black pepper and nori.

Serve immediately, garnished with additional green onions if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens