Japanese Black Garlic Mazesoba

Experience the deep umami of Japanese Black Garlic Mazesoba. Thick, chewy noodles are served with a rich, thickened pork bone and black garlic dipping broth.

Ingredients

• 500 ml pork bone broth
• 1 tbsp sesame oil
• 2 tbsp dark soy sauce
• 2 tbsp black garlic juice or paste
• 2 tbsp starch slurry
• 200 g thick yellow noodles
• 1 whole soft-boiled egg
• 4 slices chashu pork
• 1 handful wood ear mushrooms
• 1 handful green onions
• 1 slice lemon

Instructions

1. 1Heat the pork bone broth

   

   Begin by transferring the freshly simmered pork bone broth into a metal pot or saucepan over a lit gas stove. Using a rich, high-quality broth is essential as it forms the flavorful foundation of the mazesoba.

   Tip: Ensure your stove is at a steady medium heat to bring the broth to a gentle simmer quickly without scorching the bottom.
2. 2Add sesame oil

   

   Once the pork bone broth is simmering, pour in the sesame oil. The oil will immediately add a deep, roasted nutty aroma to the base, enriching the overall flavor profile of the dish.

   Tip: Add the sesame oil while the broth is actively simmering to help emulsify the fats slightly, distributing the flavor evenly.
3. 3Incorporate the soy sauce

   

   Next, add two spoonfuls of dark soy sauce into the mixture. This will instantly deepen the color of the broth and provide the essential umami and savory notes characteristic of authentic Japanese mazesoba.

   Tip: Taste the broth after adding the soy sauce; you want a robust, concentrated saltiness that will cling to and flavor the thick noodles later.
4. 4Swirl in the black garlic

   

   Squeeze in a generous swirl of the black garlic juice. This star ingredient imparts an earthy, sweet, and complex roasted garlic flavor, dramatically transforming the aroma and depth of your sauce base.

   Tip: Black garlic has a pungent, concentrated flavor, so squeeze it in a steady stream to control the intensity according to your preference.
5. 5Thicken the sauce

   

   Pour a prepared white starch slurry slowly into the bubbling dark seasoned broth. This thickened sauce needs to be rich and viscous enough to perfectly coat every single noodle.

   Tip: Always stir the slurry well just before pouring as the starch settles at the bottom and stream it in gradually to avoid clumping.
6. 6Whisk to a smooth consistency

   

   Using a whisk, vigorously stir the thickened dark brown broth. Continue to simmer and whisk until the mixture is completely smooth, glossy, and thick enough to leave a trail when stirred.

   Tip: Keep whisking constantly while the heat is on to prevent the starches from sticking to the bottom of the pot and burning.
7. 7Boil the noodles

   

   Carefully place the raw yellow noodles into a pot of rapidly boiling water. Make sure the water is at a rolling boil before adding the noodles to prevent them from sticking and to ensure an even cook.

   Tip: Shake the noodles gently as they enter the water to help separate the strands immediately.
8. 8Stir vigorously

   

   Cook the noodles for about 5 minutes. During this time, stir them vigorously and continuously with long wooden chopsticks. This constant movement enhances the firm, bouncy texture of the noodles and prevents clumping.

   Tip: Stirring in a consistent circular or figure-eight motion keeps the noodles moving freely in the boiling water.
9. 9Plate the noodles

   

   Once the noodles have reached the perfect chewy texture lift them from the boiling water and shake off all excess moisture thoroughly. Transfer the hot steaming noodles into a clean serving bowl forming a neat mound in the center.

   Tip: Draining the noodles completely is crucial so that residual water does not dilute the rich savory broth and sauces later.
10. 10Add the soft-boiled egg

    

    Place a halved soft-boiled egg gently onto the center of the hot noodles. The creamy, luscious yolk will later mix beautifully with the noodles and black garlic broth, providing a rich and velvety coating.

    Tip: An onsen egg cooked at exactly 63°C to 65°C yields the ideal soft texture that blends perfectly with the mazesoba.
11. 11Arrange the chashu

    

    Using a pair of tongs neatly arrange several slices of cooked chashu pork on top of the noodles. The savory texture of the pork is an indispensable component of the dish.

    Tip: Briefly warming or torching the chashu slices before plating helps release their fats and intensifies their aroma.
12. 12Add the mushrooms and green onions

    

    Complete the base toppings by adding a small handful of shredded dark wood ear mushrooms and fresh green onions to the bowl. Their earthy flavor and crisp texture provide a wonderful contrast to the soft noodles and rich meats.

    Tip: If using dried wood ear mushrooms, rehydrate them in warm water for about 20 minutes and blanch them briefly before shredding.
13. 13Add the lemon slice

    

    Carefully place a fresh lemon slice on the edge of the bowl alongside the other garnishes. The citrus provides a refreshing brightness that perfectly balances the rich, heavy flavors of the black garlic broth.

    Tip: Squeeze the lemon juice over the noodles right before eating to cut through the richness of the chashu and broth.
14. 14Serve the dipping broth

    

    Carefully pour the hot, thickened pork bone and black garlic broth from the cooking pot into a separate small black dipping bowl. This rich, savory liquid will serve as the flavorful base for dipping your prepared noodles.

    Tip: Make sure the broth is piping hot when served, as it helps the thick noodles absorb the intense black garlic flavor more effectively.
15. 15Finish with black garlic juice

    

    To complete the dipping sauce, squeeze a generous swirl of black garlic juice directly into the small bowl of hot broth. This final addition provides a deep, aromatic, and savory punch that defines the character of the dish.

    Tip: Stir the black garlic juice into the hot broth just before dipping your noodles to ensure an even distribution of flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions