Japanese Aburasoba

Aburasoba is another type of soupless ramen that is extremely popular in Japan. The noodles are dressed with a few kinds of oils and garnished with plenty of vinegar and chile oil. Generally, you serve the vinegar and chile oil on the side in plastic squeeze-bottles and let whoever is eating choose how much they want. Two squirts of each is a standard amount.

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Course: Noodle

Cuisine: Japanese

Keyword: aburasoba, soba

CookingStyle: Boiling, Handcrafted Cooking, Stir-frying

Prep Time: 15

Cook Time: 9

Total Time: 24

Servings: bowls

Calories: 1114kcal

Author: James Anderson

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Equipment

Mixing bowl

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

Oyster sauce is a Chinese condiment made from oyster extract, sugar, salt, water, and cornstarch. You can find it at any Asian grocery and at many supermarkets, as well as online.

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Nutrition

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.

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