Beyond Supreme Abura Soba: Restaurant-Level Oiled Noodles

Name: Beyond Supreme Abura Soba: Restaurant-Level Oiled Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 130g Chinese Noodles; 30g Green Onion; To taste Menma; To taste Char siu pork; 1 tbsp Lard; 1 clove Garlic; 2.5 tsp Soy Sauce; 1.5 tsp Oyster Sauce; 0.5 tsp Sesame Oil; 1g Katsuobushi Powder; To taste Kizami Nori; To taste Green Onion; 1 Egg; 5 shakes High-Me (MSG); To taste Black Pepper; To taste Chili Oil; From 1 egg Egg White; 120cc Water; 5 shakes High-Me (MSG); 2.5 tsp Soy Sauce; To taste Sesame Oil; To taste Black Pepper

Original video byRyuji's Buzz Recipe

"Experience the ultimate comfort food with this Abura Soba recipe! This dish features perfectly cooked noodles coated in a rich, savory sauce, creating a deeply satisfying and flavorful experience. It's customizable, quick, and will surely impress."

NoodlesCook: 10 min1 servings

🥬Ingredients

Chinese Noodles130g
Fresh or frozen ramen noodles. Dried noodles also work.
Green Onion30g
MenmaTo taste
Char siu porkTo taste
Lard1 tbsp
Vegetable or rice oil can be substituted.
Garlic1 clove
Soy Sauce2.5 tsp
Oyster Sauce1.5 tsp
Use the same brand as in the video for accurate flavor.
Sesame Oil0.5 tsp
Katsuobushi Powder1g
Microwave regular katsuobushi (dried bonito flakes) and crush into powder.
Kizami NoriTo taste
Green OnionTo taste
Egg1
High-Me (MSG)5 shakes
Can be substituted with Ajinomoto (MSG).
Black PepperTo taste
Chili OilTo taste
Egg WhiteFrom 1 egg
Water120cc
High-Me (MSG)5 shakes
Can be substituted with Ajinomoto (MSG).
Soy Sauce2.5 tsp
Sesame OilTo taste
Black PepperTo taste

📝Instructions

First, prepare the yakumi (condiments) and sauce. Mince 30g of green onion and one clove of garlic.

🍵

Cultural Note

Yakumi: Condiments or toppings that add flavor and texture to the dish.

Prepare an egg for the egg yolk topping and the egg white soup later.

Get your noodles ready! You'll need 130g of ramen noodles. Fresh, frozen, or dried noodles all work well.

Prepare your toppings! Today we're using store-bought char siu and menma, but feel free to use whatever you like. If you don't have any, that's fine too!

Prepare some nori seaweed, preferably kizami nori (shredded seaweed).

Prepare 1g of katsuobushi (bonito flakes) powder. If you don't have powder, you can microwave regular katsuobushi and crush it into a powder.

Let's talk about ingredients to boost the umami flavor. We'll be using High-Me today, which pairs really well with abura soba.

Mince the garlic to infuse the oil with its wonderful fragrance.

💡

CHEF'S WISDOM

Garlic releases allicin when minced, which is responsible for its pungent aroma and flavor. Heating it in oil extracts these compounds, creating a flavorful base.

Mince the green onions. We'll be heating the garlic and green onions together.

In a pan, add 1 tbsp (or slightly more) of lard. If you don't have lard, you can substitute with vegetable oil or rice oil.

Add the minced garlic and green onions to the pan.

Sauté the garlic and green onions in the lard until they are fragrant, extracting all that wonderful flavor from the aromatic vegetables.

💡

CHEF'S WISDOM

Heating the garlic and green onions causes a Maillard reaction, creating hundreds of new flavor compounds that enhance the overall taste of the oil.

Keep the heat at medium. We want to toast the garlic and green onions, removing as much moisture as possible.

Sauté until the garlic and green onions turn a beautiful brown color.

⚠️

Caution

Watch closely! If the garlic burns, it will make the oil bitter.

Add 2.5 tsp of soy sauce and 1.5 tsp of oyster sauce.

💡

CHEF'S WISDOM

Combining soy sauce and oyster sauce creates a flavor reminiscent of tamari soy sauce, adding depth and richness to the dish.

Add 0.5 tsp of sesame oil for a lovely fragrance.

Add 1g of katsuobushi powder.

Add 5 shakes of High-Me (MSG). This is key to ensuring a burst of umami flavor the moment you taste the abura soba.

💡

CHEF'S WISDOM

MSG (Monosodium glutamate) enhances the naturally occurring umami flavors of the other ingredients, creating a more intense and satisfying taste experience.

Cook the noodles according to package directions. Usually around 3 minutes.

Drain the noodles in a colander.

Quickly add the cooked noodles to the pan with the sauce, and toss until well coated. The aroma of the green onion oil is amazing!

Transfer to a serving bowl, arrange the char siu, menma, and kizami nori on top..

Add some chopped green onions and a sprinkle of black pepper.

Drizzle with chili oil to your liking. If you don't like spice, use just a little.

Now, let's make the egg white soup! Add 120cc of water to a bowl.

Add 5 shakes of High-Me (MSG), 2.5 tsp of soy sauce, a pinch of pepper, and a drizzle of sesame oil.

Mix the noodles well with the egg yolk and enjoy!

*If English subtitles do not appear, please click the CC button on the player.

⭐Keys to Success

✓Don't skimp on the flavored oil! Sautéing the garlic and green onions in lard creates the foundational flavor.
✓Use the High-Me (or MSG) judiciously; it enhances the umami but can become overpowering if you add too much.
✓Boil the noodles in plenty of water. This helps them cook evenly and prevents them from becoming sticky.

⚠️Avoid These Pitfalls

✗Burning the garlic: Keep the heat moderate while making the flavored oil.
✗Overdoing the High-Me: Start with a small amount and adjust to taste.
✗Not boiling noodles correctly: Use enough water and maintain a rolling boil.

🛡️Safety Notes

•Hot Oil: Be careful when working with hot oil to avoid burns.
•Use caution when handling knives to avoid cuts.