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Udon in Mazesoba Style Recipe

Updated: Aug 7, 2020


  • 1 LG Udon

  • 3 tbsp Soy Sauce

  • 1 tbsp Oyster Sauce

  • 2 tbsp Kirin

  • 1 tbsp Olive/Vegetable Oil

  • 1 Soft boiled egg

  • Garlic

  • Chilli Flakes

  • Spring Onion

  • Dried Seaweed


  • Chilli Oil


  1. Boil LG Udon according to the packaged directions and set aside Udon and some starchy water

  2. To make the black sauce of the tare: in a pan heat a couple of dried anchovies (and bonito flakes of you have) until a bit smokey. Add 3 tbsp soy sauce, 1 tbsp oyster sauce, 2tbsp Kirin and let it simmer for around 5mins. Add more soy sauce if needed.

  3. To make the oil tare, heat vegetable or olive oil on low fire in a pan. Add any fragrant elements you’d like, in this recipe, we are using garlic, spring onion, chilli flakes. Leave it on for 10-15mins, but make sure it doesn’t burn.

  4. Add a tbsp of black sauce and oil tare to a bowl. Optional to add chilli oil. Mix in with a tbsp of broth or starchy water from boiling the noodles. Add the noodles

  5. Top with chopped spring onions, a soft boiled egg and dried seaweed

Recipe by Tifanis

Tifanis is a passionate money-saver, and to that end, an avid home cook.

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