Aburasoba, meaning oil noodles, is a popular Japanese dry ramen dish, distinguished by its lack of broth. Instead, thick, chewy noodles are tossed in a rich, flavorful sauce typically made from soy sauce and lard, often topped with various ingredients for a customizable and satisfying meal.
Aburasoba: Dry Ramen Delight
Aburasoba, meaning oil noodles, is a popular Japanese dry ramen dish, distinguished by its lack of broth. Instead, thick, chewy noodles are tossed in a rich, flavorful sauce typically made from soy sauce and lard, often topped with various ingredients for a customizable and satisfying meal.
Ingredients
- 200 g fresh ramen noodles thick type
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lard or chicken fat
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1/4 tsp garlic grated
- 1/4 tsp ginger grated
- 2 tbsp green onions chopped
- 1 sheet nori shredded
- 1 soft-boiled egg halved
- 100 g chashu (pork belly) sliced
- to taste chili oil optional
- to taste mayonnaise optional
Instructions
- Bring a large pot of water to a boil. Cook ramen noodles according to package instructions until al dente. Drain well and set aside.
- While noodles cook, prepare the sauce: In a large bowl, combine soy sauce, sesame oil, lard (or chicken fat), rice vinegar, sugar, grated garlic, and grated ginger. Mix well until sugar is dissolved and ingredients are combined.
- Add the hot, drained noodles to the bowl with the sauce. Toss vigorously until the noodles are thoroughly coated with the sauce.
- Transfer the noodles to serving bowls.
- Arrange the toppings: Place sliced chashu, soft-boiled egg halves, chopped green onions, and shredded nori on top of the noodles.
- Serve immediately. Offer chili oil and mayonnaise on the side for diners to customize their Aburasoba.
Notes
For a vegetarian version, omit chashu and use a mushroom or vegetable-based umami oil instead of lard. Customize toppings with extra greens, fried garlic, or a squeeze of lemon for brightness. Serve immediately for best texture.
