00:00Hi Mewtwo, today on Statue I'm going to show you how to make Taiwan Mothersoba, a spicy
00:05brothless ramen that actually comes from Nagoya in central Japan.
00:09Let's get straight to it.
00:11Start by heating the panel low and adding 1 teaspoon of sesame oil, 1 thinly sliced red
00:18chilli, 1 teaspoon of grated ginger, and half a tablespoon of grated garlic.
00:24Mix those together and gently heat until fragrant.
00:27Once you can smell the aromas, increase the heat to medium and add 150 grams of ground
00:34pork.
00:34Stay frying until the meat is lightly browned.
00:38Ok, that's looking good, so now we're going to add 50ml of dashi stock, 1 and a half tablespoon
00:44of sake, half a tablespoon of sugar, 1 teaspoon of Chinese chilli bean paste called tobanjan,
00:51a sprinkling of black pepper, 1 tablespoon of oyster sauce, and a pinch of Japanese sansho
00:58pepper.
01:00Mix everything together and simmer for about 5 minutes or until liquid has evaporated.
01:07Taiwan Mothersoba is a dish that was created by accident using leftover ingredients from Taiwan
01:13Ramen.
01:13I also have a recipe for Taiwan Ramen on my channel if you're interested.
01:18Anyway, while we're waiting for the mince, let's start cooking the noodles.
01:22Bring a large pot of water to your rolling boil and add the noodles.
01:28I'm just going to check on the mince.
01:30As you can see, the liquid has pretty much disappeared, so I'll just turn off the heat
01:36and leave it on the stove to keep it warm until it's time to serve.
01:40Next we're going to make a simple sauce called tare.
01:43So take each bowl and add half a teaspoon of chicken stock powder, 1 teaspoon of soy sauce,
01:53and 1 teaspoon of sesame oil.
02:01Give it a quick mix.
02:03It doesn't matter if the stock powder isn't dissolved because the hot noodles are going
02:08to take care of that.
02:09I've drained my noodles, so I'm just going to place them on top of tare.
02:15Next we're going to add the toppings.
02:17So first, place the seasoned mince in the middle.
02:28Try to keep it flat and make a little dent in the center like this.
02:33I'll show you why later.
02:35Then we have some chopped garlic chives, which are another typical ingredient for Taiwan Ramen.
02:41Then some shredded nourished seaweed.
02:46Now I'm adding some bonito flakes, which add a smoky, slightly fishy flavor that is packed
02:53with umami.
02:54Next are some chopped green onions and tempura flakes for some added crunch.
03:03Add a pinch of chili threads and then place the yolk of a pasteurized egg in the center.
03:09You can see why I made that dent earlier.
03:13And that's it, spicy and flavorful Nagoya-style Taiwan Maze Soba.
03:18Now before you dig in, make sure you mix it thoroughly so that the noodles are coated in
03:22the tare and all the ingredients are well distributed.
03:26I know it ruins the presentation, but you need to mix well to fully enjoy this dish.
03:31Thanks so much for watching.
03:33If you want to learn more about Taiwan Maze Soba, there are 4 written recipes on my blog.
03:37The link's in the description.
03:39Thanks again.
03:40Have a great day.
03:41Bye.
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