Spicy Miso Abura Soba (Japanese Oil Noodles)

Experience the intense flavors of this Japanese noodle dish featuring chewy strands coated in a rich spicy miso base and aromatic onion oil.

Ingredients

• 200 g ramen noodles
• 150 g pork shoulder
• 2 tbsp thick soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 2 slices fresh ginger
• 5 g kombu
• 2 dried shiitake mushrooms
• 500 ml water
• 5 g bonito flakes
• 50 ml lard
• 50 ml vegetable oil
• 1/2 leek
• 1/4 onion
• 1 tbsp white sesame oil
• 1 tsp minced garlic
• 1 tsp coarse chili flakes
• 1 tsp chili paste
• 1 tbsp red miso paste
• optional hot spring egg
• optional chopped green onions
• optional bamboo shoots
• optional shredded nori
• optional sesame salt
• optional yuzu vinegar
• optional chili oil

Instructions

1. 1Prepare the char siu marinade

   

   Combine thick soy sauce, mirin, sake, sugar, and sliced ginger in a small saucepan to create the base for the char siu marinade.

   Tip: Ensure the sugar is fully dissolved into the liquid mixture before letting it cool.
2. 2Marinate the pork

   

   Pour the cooled char siu marinade over the pork shoulder inside a plastic storage bag, ensuring the meat is well-coated. Seal the bag and marinate the pork overnight to allow the flavors to penetrate the meat.

   Tip: Squeeze as much air out of the bag as possible before sealing to ensure the marinade coats the meat evenly.
3. 3Soak kombu and shiitake

   

   Place kombu and dried shiitake mushrooms into a metal bowl filled with water. Let them soak for approximately two hours to rehydrate and extract the base dashi flavors.

   Tip: Using cold water for the soak helps extract a clean, umami-rich flavor from the kombu and mushrooms.
4. 4Sear the pork

   

   Remove the marinated pork from the bag and briefly sear all sides in a hot frying pan until the surface is browned, locking in the flavor before sous vide cooking.

   Tip: Sear the meat quickly over high heat to achieve a nice crust without overcooking the interior.
5. 5Sous vide the pork

   

   Vacuum-seal the seared pork and place it into a sous vide water bath preheated to 63 degrees Celsius. Cook the pork for four hours to achieve a perfect, tender texture.

   Tip: Ensure the bag is fully submerged in the water bath throughout the cooking process.
6. 6Prepare onion oil

   

   Heat lard and vegetable oil in a pan, then add sliced leeks and onions. Fry them until aromatic and golden to infuse the oils, then strain the mixture and stir in white sesame oil to finish.

   Tip: Keep the heat medium to fry the aromatics slowly without burning them, ensuring maximum flavor extraction.
7. 7Prepare the aromatic onion oil

   

   Heat a mixture of lard and vegetable oil in a pan, then fry the leeks and sliced onions until golden and fragrant. Use a fine-mesh sieve to strain the fried aromatics from the oil into a bowl. Once the oil has cooled slightly, stir in the white sesame oil to finish the infusion.

   Tip: Be careful when handling the hot oil; use a heat-proof bowl for straining.
8. 8Infuse the dashi with bonito

   

   Remove the rehydrated kombu and shiitake mushrooms from the soaking liquid. Bring the liquid to a near simmer, then add a generous amount of bonito flakes. Cover the pot with a lid and allow the flakes to steep in the hot dashi for several minutes to extract their deep umami flavor.

   Tip: Do not let the dashi boil vigorously after adding the bonito flakes, as this can make the broth bitter.
9. 9Create the noodle seasoning sauce

   

   In a saucepan, combine the prepared dashi stock with thick soy sauce, mirin, sake, and a touch of sugar. Stir the mixture over low heat until the sugar has fully dissolved and the flavors are well combined. This sauce will serve as the savory base for the noodles.

   Tip: Taste the sauce and adjust the sweetness or saltiness by adding a bit more sugar or soy sauce as needed.
10. 10Sauté the spicy miso aromatics

    

    In a separate pan, heat a small amount of oil and sauté the minced garlic, coarse chili flakes, and chili paste. Cook over medium heat, stirring constantly, until the garlic is fragrant and the chili releases its vibrant color and heat into the oil.

    Tip: Watch the garlic closely so it does not burn; keep the heat moderate for a balanced flavor.
11. 11Finish the spicy miso sauce

    

    Add the red miso paste to the sautéed aromatics in the pan. Pour in a small amount of the prepared dashi to loosen the mixture. Stir continuously until the miso is fully incorporated and the sauce reaches a smooth, thickened consistency.

    Tip: Use just enough dashi to create a thick paste-like sauce that will coat the noodles perfectly.

Storage & Reheating

Burn It Off

Frequently Asked Questions