Mazemen Ramen with Tomato and Crab Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - Onion, small, chopped
  • 1 cloves - Garlic, smashed
  • 1 tablespoons - Canola Oil (or other neutral oil), plus 1 teaspoon
  • 2 cups - Tomato, chopped
  • 2 cups - Best Quality Ramen, cooked
  • 1 cups - Baby Arugula, chopped
  • 6 tablespoons - Soy Sauce
  • 4 teaspoons - Sesame Oil
  • 1 1/3 cups - Crabmeat, cooked
  • 4 tablespoons - Shredded Nori
  • 4 tablespoons - Scallion Greens, finely chopped
  • 4 tablespoons - Bonito Flakes
  • Directions:

    1. Make tomato sauce: Saute onion and garlic in 1 tablespoon neutral oil over medium heat. Be careful not to brown. When softened but not brown, 2-3 minutes, add tomatoes and increase heat to medium-high. Cook until tomatoes break down and volume is reduced by a third, about 10 minutes. Allow to cool, then purée. Refrigerate for 24 hours for flavors to blend.

    2. Prepare ramen: Rinse noodles well in cold water, drain thoroughly and toss with remaining neutral oil.

    3. Distribute arugula and cooked ramen among four bowls. Add 1½ tablespoons soy sauce and 1 teaspoon sesame oil to each. Top each with 1/3 cup tomato sauce and 1/3 cup crabmeat.

    4. Garnish with a large pinch each of shredded nori, chopped scallion greens and bonito flakes.

    Brief Description

    Asian-influenced take on the pasta salad

    Main Ingredient:


    Category:  Salads

    Cuisine:  Japanese

    Prep Time: 30 min


    WSJ Off Duty, 8/11/2012, Chef Yuji Haraguchi, Brooklyn, NY

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    Posted On:

    August 11, 2012

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