How to make Taiwan Mazesoba (Recipe)

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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 Youtube Channel:

Leftovers from Tonkotsu Gyokai tsukemen video
Shoyu Tare:

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

46 Replies to “How to make Taiwan Mazesoba (Recipe)”

  1. Makani Hagiwara

    This is the reason why( I think. Don't fail me Wikipedia).

    The dish was invented in 2008 at a shop called "Menya Hanabi" in Nagoya, Aichi Prefecture. The shop owner was trying to make Taiwan Ramen and had already made the meat for it. But it didn't go with the soup. When they were going to throw the meat away, one of the part-time workers said, "What if you just put it on top of noodles?" From that start, it was perfected over time into the dish we know today.

  2. billyq82

    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!

  3. Jamed Lamed

    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 🙂

  4. Mr.Dewen

    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.

  5. Jo Bro

    @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 🙂😊😁🍜.

  6. Chin KC

    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?

  7. Rick Lancee

    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

  8. Kimberly Chiu

    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

  9. Yao Wong

    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 ! 🍜

  10. Kevin Ngo

    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!

  11. Makarov The Plat

    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 ^^

  12. keystroke

    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.

  13. Cortanis001

    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.

  14. Errel Underhill

    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.

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