In addition to enjoying quiet luxury (wait until you see the new bags we’re bringing in) I am a foodie. While it was cold and rainy here in Los Angeles I was fully on a K Town Korean food kick. Now that the weather is changing I’ve moved away from Sundubu-jjigae and am now obsessing over Mazemen – ramen sans broth. In April alone I’ve eaten it like ten times and finally have found a recipe to make at home. Try it for youself. I got this from Insidehook.com
Tonchin Brooklyn’s Tori Mazemen
Prep Time: Minimal
Cook Time: Less than 30 minutes
Servings: Serves 2
- 3 tbsp. sesame oil
- 1 tsp. chili pepper
- 3 oz. soy sauce
- 1.5 oz. sake
- 2 oz. brown sugar
- 2 oz. peanut butter (or nut-free alternative)
- 1 oz. tahini
- 0.5 lb ground chicken
- In a saucepan, combine sesame oil and crushed garlic. Saute until garlic is slightly translucent.
- In the same saucepan, add ground chicken and chili pepper. Saute until chicken is browned.
- In a medium bowl, combine soy sauce, sake and brown sugar. Mix until combined.
- Add soy sauce mixture to ground chicken, cook for 3 minutes and remove from heat.
- While the chicken cooks, combine tahini and peanut butter (or nut-free alternative) in a separate bowl.
- Boil ramen noodles according to the directions on the package. Drain and rinse with ice water until the noodles are well chilled.
- Stir the noodles continuously while adding the tahini mixture slowly. Be careful not to add too much right away, as it can separate.
- Combine sliced onion and ice water for 1 minute until well chilled, then drain water.
- Plate! We suggest placing noodles first, then ground chicken on top before garnishing with red pepper, onion and chives.