Photograph of the finished Abura soba

Japan · Mì trộn dầu không nước Abura soba

Abura soba

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh ramen Fresh ramen 1.6 lb
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Tallow Tallow 3.5 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 8.5 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Simmer pork belly in soy sauce for 25 minutes, then slice it thickly to make chashu.
  2. 2 Mix soy sauce, sesame oil, lard, and vinegar at the bottom of the bowl before adding the noodles.
  3. 3 The sauce settles at the bottom of the bowl because this dish doesn't have broth; diners mix it themselves from the bottom up.
  4. 4 Boil the ramen noodles for 90 seconds, then drain thoroughly; any remaining water will also dilute the sauce.
  5. 5 Pour the hot noodles into the sauce bowl, then layer with chashu, menma bamboo shoots, soft-boiled egg, and seaweed.
  6. 6 Sprinkle with chopped scallions and mix vigorously 15 times immediately after serving.
Start cooking