Roasted garlic mazemen from Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Top Noodle Joint by Ivan Orkin and Chris Ying

  • rye flour
  • green onions
  • cake flour
  • garlic
  • fresh ginger
  • pork belly
  • apples
  • vegetable oil
  • mirin
  • sake
  • chicken fat
  • yellow onions
  • aonori
  • katsuobushi
  • dark soy sauce
  • light soy sauce
  • kansui powder
  • high-protein bread flour

  • EYB Comments

    Can substitute chicken skin or chicken trimmings for chicken fat, and baked baking soda for kansui powder. Requires a pasta machine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken skin or chicken trimmings for chicken fat, and baked baking soda for kansui powder. Requires a pasta machine.

  • Rinshin on November 03, 2019

    The soy sauce tare keeps in the freezer perfectly when you want to add the certain great ramen taste to other recipes. The sauce gets portioned out in quart zip locks for freezer. Having eaten ramen since my childhood days in Tokyo, I can say without reservation that this is a good recipe for this type of mostly brothless ramen.

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