Blurb

This dish is incredibly easy to make for such an elaborate looking meal. It simply is getting the ingredients and combining them and you’re done! Seasoning is hard to mess up and if it’s too bland just add some more bonito flakes or chili oil!

Ingredients

Instructions

  1. Cut up garlic thinly and make garlic chips
  2. Slice pork belly thinly, cook in water (bacon trick)
  3. When pork belly starts cooking, add neutral oil and crip up.
  4. Mix with doubanjiang, mirin, soysauce, sugar, ginger, seseame oil, chicken stock
  5. Toast breadcrumbs
  6. Cut up seaweed
  7. Combine

Additional Notes

  1. Be liberal with the bonito flakes. This is where the signature flavour comes from
  2. Do udon last near the end
  3. More seaweed is good but cutting it up into smaller 1cm pieces makes it nicer
  4. Don’t show off, use your hands to separate the egg yolk
  5. Use big eggs for creamy factor, too many noodles or too small yolk means non creamy Mazesoba