00:00One of my readers left a comment that stuck with me, the best, most kitchen-friendly abara soba they had
00:05found.
00:06So here it is, the soupless Tokyo bowl, once all snow broth. Come make it with me.
00:12Mix about 3 tablespoons of chopped green onions with half tablespoon of ground sesame seeds,
00:18and a pinch of black pepper, so it is ready to scatter later.
00:23Slice pieces of chashu and little narutomaki and get every topping within reach.
00:28Once the noodles hit the water, this bowl comes together fast,
00:32so you don't want to be hunting for toppings halfway through.
00:37One thing before the sauce, use serving bowls that are heatproof and microwave-safe
00:43because the sauce gets warmed right in the bowl you eat from.
00:47Into each of those bowls go 2 teaspoons of oyster sauce and 2 teaspoons of Japanese soy sauce.
00:54Add 1 teaspoon of rice vinegar and 1 teaspoon of toasted sesame oil,
00:59then drop in a pinch of chicken bouillon powder,
01:02half teaspoon of lard, half teaspoon of grated garlic,
01:07and quarter teaspoon of light brown sugar.
01:09Then add 1 teaspoon of water.
01:12If you're making many portions, mix everything in a jug
01:16and divide it later.
01:18Cover the bowl and set it aside.
01:21Now the noodles.
01:23Bring a large bowl of water to a boil and cook 2 portions of ramen noodles for the full time
01:28on the package,
01:29in plenty of room so they cook evenly.
01:32Do not pour them early the way you would with super ramen.
01:36There's no broth here to keep cooking them in a bowl,
01:39so an early pour just leaves them stiff.
01:43And that slightly soft surface of a fully cooked noodle is exactly what the sauce grabs onto.
01:49Fresh ramen noodles are the target.
01:52Homemade ones are in a different league.
01:54If making your own is your kind of project, I have a full video on it, so tap the card.
02:00But dried ramen makes a good bowl too, and in a pinch even spaghetti boiled with a little baking soda
02:06will do.
02:07When the noodles have about 1 minute of cooking left, put the covered bowls in the microwave
02:13and heat them for 1 minute at 600 watts.
02:17You're not only warming the sauce, you're melting the lard and dissolving the powder so nothing seizes,
02:23and at the same time you're heating the bowl itself.
02:26No microwave, warm the bowls with boiling water for a minute and tip it out.
02:32Then mix the sauce right in the hot bowl, or melt it in a small pan first.
02:37It's the warm bowl that matters, not the method.
02:41Lift the cover off the warm bowl, drain the noodles, then divide them straight onto the sauce while they're still
02:48steaming.
02:49Pile on the chashu, the ramen egg, the menma, the narutomaki, and a sheet of nori.
02:55The chashu is homemade, rolled, and braids until it slices like butter,
03:00and it has its own full video if you want to cook a batch, so check the card.
03:07Mix from the bottom, hard, and watch this.
03:10The sauce turns glossy and starts to coat every single strand.
03:15Those hot noodles give up a little starch as you mix, and the starch is what pours the oil,
03:20and the sauce into one glossy coat that clings instead of greasy slick that just slides off.
03:27That is why you mix while it's hot, and mix like you mean.
03:31Take the first bite, just like that, plain.
03:34Then a splash of vinegar, a line of chili oil, mix it through.
03:38And the next bite tastes brighter.
03:41A brush soba is built to change as you eat, so keep adjusting.
03:46A little more of each and every few bites tastes a little different.
03:50The back and forth is half the fun.
03:53And do not tip the ball out when the noodles are gone.
03:56Drop in a small scoop of hot rice and stir it through the sauce left behind.
04:01It has a name in Japan, oimeshi, and it's such a satisfying way to finish your meal.
04:08Make this night, Google aburasoba sutachi for the full printable recipe with exact measurements and timing.
04:15Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:21Okay, let's go over the ingredients one more time.
04:24And if you're ready to cook, grab the written instructions by clicking the full recipe box with a picture that's
04:29about to pop up on your screen.
04:31Tap the recipe card on your screen for the full printable version with exact measurements, every timing, and notes for
04:37getting each step right.
04:38Next time, I'm making eggplant miso soup. See you then.
04:42Oh, I'll see you then.
04:42I'll see you then.
04:42Good.
04:42And I'll see you then.
04:43Bye.
