📝 About This Recipe
Originating from the Musashino area of Tokyo, Abura Soba—literally 'oil noodles'—is a decadent, soupless ramen that relies on a concentrated base of flavored oils and savory tare. Unlike traditional ramen, this dish features thick, chewy noodles tossed in a rich, emulsified sauce that coats every strand in a symphony of soy, dashi, and vinegar. It is a customizable masterpiece, offering a satisfying texture and a deep, complex flavor profile that has made it a cult favorite in Japan's vibrant noodle scene.
🥗 Ingredients
The Noodles
- 2 portions Thick Ramen Noodles (Fresh or frozen thick-cut 'futo-men' style is best)
The Secret Sauce (Tare)
- 2 tablespoons Soy Sauce (Use high-quality Japanese shoyu)
- 1 tablespoon Oyster Sauce (Adds sweetness and depth)
- 1 teaspoon Mirin
- 1/2 teaspoon Chicken Stock Powder (Or dashi powder for extra umami)
- 1/2 teaspoon Sugar
The Flavored Oil (Aroma Oil)
- 2 tablespoons Sesame Oil (Toasted)
- 1 tablespoon Vegetable Oil (Neutral oil)
- 2 cloves Garlic (Grated or very finely minced)
- 1/2 teaspoon Ginger (Grated)
Essential Toppings
- 4 slices Chashu Pork (Store-bought or homemade braised pork belly)
- 1/4 cup Menma (Seasoned bamboo shoots)
- 2 stalks Green Onions (Finely chopped)
- 1 sheet Nori Seaweed (Cut into thin strips (kizami nori))
- 2 large Egg Yolk (Very fresh, at room temperature)
- 1 teaspoon Rayu (Japanese chili oil, for serving)
- 1 teaspoon Rice Vinegar (For serving)
👨🍳 Instructions
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1
Prepare the Tare: In a small bowl, whisk together the soy sauce, oyster sauce, mirin, chicken stock powder, and sugar until the sugar is fully dissolved. Set aside.
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2
Infuse the Aroma Oil: In a small saucepan over low heat, combine the sesame oil, vegetable oil, grated garlic, and grated ginger. Heat gently for 3-4 minutes until fragrant, ensuring the garlic doesn't brown or turn bitter.
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3
Combine the Base: Divide the Tare and the warm Aroma Oil equally between two large serving bowls. Stir them slightly to combine; this forms the concentrated 'soup' base.
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4
Boil the Water: Bring a large pot of water to a rolling boil. Do not add salt, as ramen noodles already contain sufficient sodium.
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5
Prep the Toppings: While the water boils, slice your chashu pork, chop the green onions, and prepare your nori strips so they are ready for immediate assembly.
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6
Cook the Noodles: Add the thick ramen noodles to the boiling water. Cook according to package instructions (usually 3-5 minutes), but aim for 'al dente'—they should have a firm, bouncy bite.
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7
Drain Thoroughly: This is crucial! Drain the noodles in a colander and shake vigorously to remove all excess water. Any extra water will dilute the precious sauce.
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8
The First Toss: Immediately transfer the hot noodles into the serving bowls. Use chopsticks to vigorously toss the noodles with the sauce and oil at the bottom until every strand is glossy and coated.
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9
Arrange Toppings: Neatly place the chashu slices, menma, and a generous mound of green onions on top of the noodles. Sprinkle the nori strips around the edges.
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10
The Final Touch: Create a small well in the center of the green onions and carefully place one raw egg yolk in the middle of each bowl.
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11
Serve and Mix: Serve immediately. Instruct the diner to pour a circle of rice vinegar and rayu (chili oil) over the dish, then mix everything together thoroughly before the first bite.
💡 Chef's Tips
Always use thick, curly noodles for this dish as they provide more surface area for the oil and sauce to cling to. Do not overcook the garlic in the aroma oil; if it turns dark brown, it will impart a burnt flavor to the entire dish. If you cannot find chashu, thick-cut bacon or pan-seared pork belly seasoned with soy sauce and sugar is an excellent substitute. Ensure the egg yolk is at room temperature so it creates a creamy emulsion with the hot oil and noodles rather than cooling the dish down. The vinegar is not optional—it cuts through the richness of the oil and balances the heavy umami flavors.
🍽️ Serving Suggestions
Serve with a side of Gyoza (Japanese pan-fried dumplings) to contrast the soft noodles with a crispy texture. Pair with a cold Japanese lager or a crisp glass of Oolong tea to cleanse the palate. Offer extra toppings on the side like 'Tenkasu' (tempura scraps) for crunch or 'Katsuobushi' (bonito flakes) for extra smokiness. A small bowl of plain white rice can be served at the end to mix into any leftover sauce remaining in the bowl—a practice known as 'Oimeshi'.