Mazesoba
To create the sesame ramen dressing featured in this dish, we partnered with world-renowned chef Masaharu Morimoto, famous for his innovative culinary style and unique fusion flavors. For added brightness, mix the umami-rich dressing with the chef’s ponzu sauce, as is done here to prepare mazesoba, a Japanese brothless ramen dish. It’s traditionally finished with a variety of toppings like scrambled eggs, tomatoes and cucumber. Simple and nourishing, the noodle bowl comes together quickly and makes a hearty lunch or weeknight supper.
Ingredients:
- 1 egg
- 3 3/4 oz. (120 g) fresh ramen or soba noodles
- 2 3/4 oz. (80 g) Morimoto x Williams Sonoma Sesame Ramen Dressing
- 3/4 oz. (20 g) Morimoto x Williams Sonoma Ponzu Sauce
- 1 oz. (30 g) tomato wedges or halved cherry tomatoes
- 1 oz. (30 g) julienned cucumber
- 1 oz. (30 g) shredded iceberg lettuce
- 1 oz. (30 g) roughly chopped blanched kale
- 3/4 oz. (20 g) sliced scallions
Directions:
Crack the egg into a small bowl and beat lightly with a fork. In a small nonstick fry pan over medium-low heat, scramble the egg. Let cool, then cut into strips.
Meanwhile, in a pot over high heat, bring water to a boil. Add the noodles and cook according to the packaging instructions. Drain the noodles and rinse under cold water to cool, then drain well.
Transfer the noodles to a bowl, add the sesame ramen dressing and ponzu sauce and mix well. Place the tomatoes, cucumber, lettuce, kale, scallions and egg on top of the sesame noodles and serve. Serves 2.
Recipe courtesy of restaurateur and Iron Chef Masaharu Morimoto
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