{"id":138622,"title":"Taiwan Mazesoba autentic \u2013 ramen uscat","modified":"2026-06-15T09:33:00+02:00","plain":"Re\u021beta delicioas\u0103 de Taiwan Mazesoba, un fel de ramen f\u0103r\u0103 sup\u0103, pur \u0219i simplu irezistibil\n\n\n\nCe este Taiwan Mazesoba?\n\n\n\nEste \u00eentotdeauna dificil s\u0103 define\u0219ti corect un preparat. \u00cen cazul de fa\u021b\u0103, cea mai bun\u0103 explica\u021bie, dup\u0103 p\u0103rerea mea, vine prin compara\u021bie, mai exact cu abura soba, ale c\u0103rui diferen\u021be fa\u021b\u0103 de Taiwan Mazesoba (numit \u0219i Mazemen) le voi detalia mai jos \u00een articol. \n\n\n\nPe scurt, totul este \u00een titlu: un ramen uscat. Cu alte cuvinte, un ramen din care a fost eliminat\u0103 partea ce consum\u0103 cel mai mult timp: prepararea supei. \n\n\n\nAten\u021bie \u00eens\u0103: chiar dac\u0103 am scos elementul cel mai tipic al ramenului, \u00eel \u00eenlocuim cu un sos mazesoba cu gust intens \u0219i cu toppinguri cel pu\u021bin neobi\u0219nuite pentru un ramen. \u00cen timp, preparatul a evoluat \u0219i a devenit un adev\u0103rat pilon al buc\u0103t\u0103riei japoneze, nu doar o versiune rapid\u0103 \u0219i simplificat\u0103 de ramen.\n\n\n\n Ramenul rece este un alt exemplu delicios de ramen \u201euscat\u201d\n\n\n\nTermenul \u201eMaze\u201d provine din verbul japonez \u201emazeru\u201d (\u6df7\u305c\u308b), care \u00eenseamn\u0103 \u201ea amesteca\u201d, \u00een timp ce \u201esoba\u201d se refer\u0103, \u00een acest context, la t\u0103i\u021beii chineze\u0219ti. De\u0219i \u201esoba\u201d este adesea asociat cu t\u0103i\u021beii din hri\u0219c\u0103, cuv\u00e2ntul poate desemna \u0219i, \u00een mod surprinz\u0103tor, t\u0103i\u021bei din gr\u00e2u, precum cei folosi\u021bi la yakisoba (t\u0103i\u021bei pr\u0103ji\u021bi) \u0219i mazesoba. \n\n\n\nAstfel, \u00een ciuda numelui, nici yakisoba, nici mazesoba nu con\u021bin soba, spre deosebire de zaru soba.\n\n\n\nT\u0103i\u021beii yakisoba \u00een toat\u0103 splendoarea lor\n\n\n\nOriginile Taiwan Mazesoba\n\n\n\nDe\u0219i este cunoscut sub numele de \u201eTaiwan Mazesoba\u201d, acest preparat a ap\u0103rut, de fapt, \u00een Japonia. A fost creat \u00een ora\u0219ul Nagoya, din prefectura Aichi, \u0219i este considerat chiar o specialitate local\u0103. \u00cen 2008, restaurantul Menya Hanabi, specializat \u00een t\u0103i\u021bei, a inventat mazesoba. Proprietarul voia s\u0103 preg\u0103teasc\u0103 un ramen taiwanez, o specialitate din Nagoya, \u00eens\u0103 nu reu\u0219ea s\u0103 ob\u021bin\u0103 o sup\u0103 satisf\u0103c\u0103toare.\n\n\n\n\u00cen timp ce se preg\u0103tea s\u0103 arunce compozi\u021bia, unul dintre angaja\u021bii s\u0103i i-a sugerat s\u0103 serveasc\u0103 carnea tocat\u0103 al\u0103turi de t\u0103i\u021bei fier\u021bi. Buc\u0103tarul a testat ideea, apoi a perfec\u021bionat preparatul, d\u00e2nd astfel na\u0219tere \u201eTaiwan Mazesoba\u201d, a\u0219a cum \u00eel cunoa\u0219tem ast\u0103zi. \n\n\n\nCum proprietarul restaurantului este originar din Taiwan, a \u021binut s\u0103 includ\u0103 \u201eTaiwan\u201d \u00een numele preparatului.\n\n\n\nDiferen\u021ba dintre Mazesoba \u0219i Abura Soba\n\n\n\n\u00cen preparatul numit \u201eabura soba\u201d, literalmente \u201et\u0103i\u021bei cu ulei\u201d, t\u0103i\u021beii fier\u021bi \u0219i diverse garnituri sunt a\u0219ezate peste o tare pe baz\u0103 de sos de soia, turnat\u0103 pe fundul unui bol. Pentru ca totul s\u0103 se asezoneze uniform, trebuie s\u0103 amesteca\u021bi bine t\u0103i\u021beii cu tare \u00eenainte de a m\u00e2nca. \n\n\n\nUleiul iute japonez rayu\n\n\n\nPute\u021bi amesteca t\u0103i\u021beii chiar \u00een timp ce \u00eei m\u00e2nca\u021bi, ad\u0103ug\u00e2nd, dup\u0103 gust, ulei iute rayu \u0219i o\u021bet, servite separat. Comparativ cu abura soba, componentele din mazesoba sunt mai intense \u0219i includ carne tocat\u0103 cu o arom\u0103 mai mult sau mai pu\u021bin picant\u0103 de sos de soia, ardei iu\u021bi, ceap\u0103 chinezeasc\u0103, ceap\u0103 verde \u0219i g\u0103lbenu\u0219uri de ou.\n\n\n\nDe\u0219i abura soba \u0219i mazesoba sunt, \u00een esen\u021b\u0103, aproape acela\u0219i preparat, mazesoba include de obicei toppinguri suplimentare.\n\n\n\nIngredientele principale din Taiwan Mazesoba\n\n\n\n\n\n\n\nSosul de soia light \u0219i dark: adaug\u0103 profunzime \u0219i bog\u0103\u021bie preparatului, oferind note s\u0103rate \u0219i umami.\n\n\n\nMirinul: rotunje\u0219te gustul \u0219i aduce o not\u0103 discret dulce, care echilibreaz\u0103 aromele s\u0103rate.\n\n\n\nDashi \u00een pudr\u0103: intensific\u0103 umami-ul sosului \u0219i d\u0103 \u00eentregului preparat o savoare plin\u0103 \u0219i echilibrat\u0103.\n\n\n\nSake-ul: adaug\u0103 o u\u0219oar\u0103 aciditate \u0219i o arom\u0103 subtil\u0103, care pune \u00een valoare gustul celorlalte ingrediente.\n\n\n\nUleiul de susan: aduce note de nuc\u0103 \u0219i mai mult\u0103 profunzime.\n\n\n\nNori: adaug\u0103 o arom\u0103 marin\u0103, u\u0219or iodat\u0103, precum \u0219i o not\u0103 crocant\u0103 atunci c\u00e2nd este pres\u0103rat peste preparat.\n\n\n\nTenkasu: adaug\u0103 textur\u0103 crocant\u0103 preparatului, echilibr\u00e2nd fine\u021bea celorlalte ingrediente cu o not\u0103 u\u0219or s\u0103rat\u0103.\n\n\n\n\n\n\tTaiwan Mazesoba autentic - ramen f\u0103r\u0103 sup\u0103\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t300 g de carne de porc (tocat\u0103 (30% gr\u0103sime, ideal din burt\u0103 de porc))Marinad\u0103 pentru porc30 ml de sup\u0103 de pui3 linguri de amidon de porumb4 c\u0103\u021bei de usturoi (felia\u021bi fin)1 lingur\u0103 de ulei de susan1 lingur\u0103 de sake1 lingur\u0103 de sos de soia light1 lingur\u0103 de sos de soia dark1 lingur\u0103 de mirin1 linguri\u021b\u0103 de piper albSos pentru mazesoba4 linguri de sos de soia light4 linguri de mirin4 linguri de ap\u01032 linguri\u021b\u0103 de zah\u0103r4 linguri\u021be de pudr\u0103 de sup\u0103 de pui4 linguri\u021be de pudr\u0103 dashi2 linguri\u021b\u0103 de past\u0103 de usturoiAmestec de asezonare4 linguri de sos mazesoba2 linguri\u021b\u0103 de past\u0103 de usturoi2 lingur\u0103 de ap\u0103 fierbinte4 linguri de ulei neutru2 lingur\u0103 de semin\u021be de susan (m\u0103cinate)1 linguri\u021b\u0103 de piper albToppinguri4 fire de ceap\u0103 verde (tocat\u0103)2 foi de nori (t\u0103iate \u00een buc\u0103\u021bi mici)2 g\u0103lbenu\u0219uri de ou2 linguri de tenkasu (fulgi crocan\u021bi de tempura, v\u00e2ndu\u021bi la plic)1 bucat\u0103 de ghimbir (t\u0103iat fin, aproximativ 3 cm bucata)2 por\u021bii de t\u0103i\u021bei ramen\t\n\t\n\t\t\u00centr-o cr\u0103ticioar\u0103 mic\u0103, amesteca\u021bi ingredientele pentru sosul mazesoba.\u00cenc\u0103lzi\u021bi la foc mediu p\u00e2n\u0103 \u00eencepe s\u0103 fiarb\u0103 u\u0219or. Da\u021bi deoparte.\u00centr-un bol, amesteca\u021bi ingredientele pentru amestecul de asezonare.Amesteca\u021bi carnea de porc cu marinada \u0219i l\u0103sa\u021bi-o la marinat 10 minute.\u00cencinge\u021bi pu\u021bin ulei \u00eentr-un wok, la foc iute, apoi ad\u0103uga\u021bi carnea de porc. L\u0103sa\u021bi-o c\u00e2teva minute f\u0103r\u0103 s\u0103 o amesteca\u021bi, ca s\u0103 se rumeneasc\u0103 bine, apoi amesteca\u021bi \u0219i mai l\u0103sa\u021bi-o pu\u021bin, sf\u0103r\u00e2m\u00e2nd carnea tocat\u0103. Repeta\u021bi p\u00e2n\u0103 este bine g\u0103tit\u0103. Da\u021bi deoparte.Pune\u021bi t\u0103i\u021beii \u00een ap\u0103 clocotit\u0103. Dup\u0103 ce sunt fier\u021bi, amesteca\u021bi-i energic \u00een strecur\u0103toare p\u00e2n\u0103 c\u00e2nd textura li se schimb\u0103 vizibil (amidonul se desprinde de pe t\u0103i\u021bei, iar ei devin mai gro\u0219i \u0219i mai lipicio\u0219i).AsamblarePune\u021bi t\u0103i\u021beii \u00een boluri individuale, \u00eemp\u0103r\u021bi\u021bi amestecul de asezonare \u00een mod egal \u0219i omogeniza\u021bi bine.\u00cen fiecare bol, a\u0219eza\u021bi pe margine o por\u021bie de alge, pu\u021bin ghimbir, ceap\u0103 verde \u0219i tenkasu.A\u0219eza\u021bi carnea \u00een centru \u0219i ad\u0103uga\u021bi c\u00e2te un g\u0103lbenu\u0219 de ou \u00een fiecare bol.\t\n\t\n\t\tCa la orice preparat cu t\u0103i\u021bei \u0219i topping de carne tocat\u0103, cel mai important este s\u0103 controla\u021bi bine g\u0103tirea c\u0103rnii. Vre\u021bi o carne frumos rumenit\u0103, nu fiart\u0103 \u00een suc propriu. Dup\u0103 ce o pune\u021bi \u00een wok, ave\u021bi r\u0103bdare c\u00e2teva minute \u00eenainte s\u0103 \u00eencepe\u021bi s\u0103 amesteca\u021bi.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138622"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138622\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/17706"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}