Abura Soba Recipe

In a small bowl combine soy sauce, dark soy, mirin, rice vinegar, chopped garlic, chopped ginger and sugar (from pork seasoning). Stir until sugar dissolves. Add sesame oil and chili oil. Taste and adjust balance: it should be salty-savory with a touch of sweet and tang. Set aside at room temperature.

If you prefer a warm sauce, gently heat the mixture in a small saucepan over low heat just until aromatic (do not boil), then remove from heat and let cool slightly before using.

Prepare seasoning

In a small bowl mix miso, sake and the remaining sugar (if not already added to sauce) until smooth. This will be used to flavor the ground pork.

Heat a skillet over medium-high heat and add the neutral vegetable oil. When hot, add the ground pork in an even layer. Let brown, breaking up with a spatula after 1–2 minutes.

Add the miso-sake mixture, salt and pepper to the pork. Continue to cook, stirring, until pork is fully cooked, slightly caramelized and aromatic, about 4–5 minutes total. If mixture seems dry, add 1–2 teaspoons water. Taste and adjust seasoning; the pork should be savory with a hint of sweetness.

Bring a large pot of water to a rolling boil and add the ramen noodles. Cook according to package directions for al dente (usually 2–4 minutes for fresh noodles; longer for dried). Reserve 60 ml (about 1/4 cup) of the cooking water, then drain the noodles thoroughly.

Divide the prepared tare/sauce among two large shallow bowls (about 1/2 of the sauce mixture per bowl). Add 1/2 tablespoon sesame oil and 1/2 teaspoon chili oil to each bowl if not already included in the tare. Pour a splash (about 1–2 tablespoons) of reserved noodle cooking water into each bowl to loosen the sauce and help it coat the noodles.

Immediately transfer the hot drained noodles into the bowls on top of the sauce. Toss and toss vigorously with chopsticks or tongs so the sauce evenly coats the noodles. The heat from the noodles will bloom the aromas and slightly reduce the sauce, creating a glossy coating.

Top each bowl of sauced noodles with equal portions of the cooked ground pork, bean sprouts, halved soft-boiled egg, sliced scallions, nori strips, pickled ginger and toasted sesame seeds.

For serving, give each diner a small extra squeeze of rice vinegar or a few drops of chili oil to adjust heat and acidity to taste. Mix everything together at the table so each bite has noodles, pork and toppings.