Crab Tossed Noodles with Egg — Crab Mazemen
A Tokyo ramen bar classic, thick flat noodles tossed in a rich crab and soy tare with crab meat, soft egg, spring onion, and a drizzle of chilli oil — no broth, all intensity.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate 2 cloves garlic and 1 tsp fresh ginger. Finely slice 3 spring onion stalks. Finely ground 10g dried shrimp. Halve 2 soft-boiled ramen eggs. Halve 2 nori sheets. Pick 200g cooked crab meat.
Simmer
Combine soy sauce, mirin, sake, sesame oil, rice vinegar, garlic, and ginger in a small saucepan over medium heat. Simmer 3–4 minutes until slightly reduced. Stir in dried shrimp powder. Keep warm.
Boil
Cook 300g fresh ramen noodles in a large pot of boiling water according to packet instructions until just tender, about 3–4 minutes. Drain well, shaking off excess water.
Build
Immediately transfer hot noodles to a large bowl. Pour warm tare over noodles and toss vigorously for 1 minute until every strand is coated and glossy.
Plate
Divide dressed noodles between two bowls. Top each with crab meat, ramen egg halves, spring onion, toasted sesame seeds, and nori. Finish with a drizzle of chilli oil. Serve immediately with instructions to mix thoroughly before eating.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.