Chicken Soboro Mazemen

10 mins Prep
20 mins Cook
4 Serves
  • 500g Lilydale Chicken Thigh Fillets
  • 1 tbsp canola oil
  • 1 tbsp fish sauce
  • 2 tsp dark soy sauce
  • 2 tbsp sake (or 1 tbsp vodka)
  • 3 tsp sugar
  • 2 sheets nori, cut into thin 5cm strips
  • 600 g thin yellow (ramen) noodles
  • ½ cup garlic chives, cut into ½ cm lengths
  • ½ cup finely sliced spring onions
  • 4 egg yolks

Shoyu Tare

  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp fish sauce
  • 1 tbsp oyster sauce
  • 2 tsp sugar

Chicken and garlic oil

  • ¾ cup canola oil
  • 8 cloves garlic, roughly chopped

Bonito and shiitake powder

  • 2 dried shiitake mushrooms
  • ½ cup bonito flakes
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  1. For the chicken and garlic oil, trim all the fat from the thigh fillets and add the fat to a small saucepan with the canola oil and garlic. Place the saucepan over low-medium heat and cook for about 20 minutes until the garlic is lightly browned. Allow to cool, then drain the solids from the liquid.

  2. For the bonito and shiitake powder blend the ingredients together in a high-speed blender to a fine powder.

  3. For the shoyu tare, mix the ingredients together until the sugar is dissolved.

  4. Mince the chicken thigh fillets by hand to a coarse mince. Heat a medium saucepan over high heat and add the oil and minced chicken. Fry until the chicken is browned, then add the fish sauce, soy sauce, sake and sugar. Cook until the liquid has evaporated.

  5. Cook the noodles in plenty of boiling water as the packet directs, then drain well.

  6. In a serving bowl place 1 tbsp each of the shoyu tare and the chicken and garlic oil. Add a serve of the noodles on top and arrange the mince, garlic chives, spring onion, nori, bonito and shiitake powder and egg yolk on top. Mix everything together to eat.

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