A dish of noodles boiled in pork lard or soy sauce, aburasoba is the Japanese national dish. It is also known as ramen, monjasoba, tenukisoba, and abu ramen. It is usually served with shredded nori, green onions, and aroma oil. It has become a popular fast food in Japan and is widely available in many parts of the world.
Aburasoba Recipes
Japanese Aburasoba
Equipment
Ingredients
- 10 slices Pork Chashu chopped
- ½ cup Shoyu Tare
- ½ cup oyster sauce
- ¼ cup sesame oil
- ¼ cup vegetable oil
- 2 pounds fresh noodles such as Takasuimen
- 4 Ajitama halved
- Yakinori roasted nori
- Negi
- White or rice vinegar
- Chile Oil
Instructions
- In a large mixing bowl, toss the chopped chashu with the tare, oyster sauce, sesame oil, and vegetable oil to coat.
- With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat. Cook the noodles. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
- Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each ramen bowl. Add the chashu mixture and toss to mix.
- Top each serving with 1 egg and a sprinkle of nori and negi.
- Mix well before eating. Offer vinegar and chile oil on the side.
Video
Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
What is Aburasoba
Aburasoba, originally from Tokyo, is similar to ramen, but its noodle texture and taste are different. The noodles are typically thicker and closer to those of tsukemen, which has its own distinct flavor. Nevertheless, the overall volume of the noodles is about 50% larger than a typical ramen order. Because of these differences, aburasoba should be more expensive than ramen, though this is less noticeable in independent shops. The flavor of aburasoba is pronounced in comparison to ajitama and mazemen, which are common in the West.
The noodle volume in an aburasoba is typically about 50% thicker than a standard ramen bowl, making them a more expensive option. In general, however, the price for aburasoba should be slightly lower than that of a comparable ramen order. This difference isn’t very apparent in independent shops, but can be seen on the menus of many popular restaurants.
The sauce that comes with aburasoba is an integral part of the flavor of the dish. In order to make it delicious, the broth should contain a generous amount of sesame oil. The broth should also be very hot, which can help the noodles to swell. The sauce should be a highlight of the dish. Whether you choose to drink the soup or eat it, aburasoba will make you happy.
The name of the dish comes from the Musashino Abura Gakkai, which means “Musashino Oil Research Institute.” This dish was first served in a 1960s shop named Chinchintei and later became popular in Tokyo and around the world. It is known by other names, such as shirunashi, mazesoba, and aesoba.
Originally a drink, abura soba was first a popular food in Japan. While it has never reached the popularity of ramen, it is a popular alternative menu option for those who like noodles without a soup base. It is also made easily and doesn’t require a soup base. It is very easy to prepare and serves as a convenient meal. This type of noodle is also very affordable.
Traditionally, aburasoba is served with pork and vegetables, including green onions, white onions, and dried seaweed. It is often served with hot sauce or sesame seeds. For vegetarians, the dish can be made with a small amount of water, while for others, it can take up to a day. A single serving of aburasoba is typically a one-person meal.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.