In the second installment of our special Japanese Cooking series Joshua Beatty teaches you how to make his all-time favorite fridge clean out dish – Abura Soba!

Abura Soba is a versatile soup-less ramen dish perfect for our times. It is quick to prepare and totally flexible based on what you have in your fridge. You can even use anything from instant noodles to fresh or frozen noodles of any thickness!

During the class we will prepare a seafood abura soba with a range of options for going full veg or meat-lovers depending on your preference and what’s in the fridge on the day of our lesson.

 

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To participate in the class you should have the following ingredients:

 

Noodles

100 – 200 grams of noodles (1 small handful per person). Use what you have. Fresh, frozen, or instant ramen noodles. Rice noodles if gluten free is preferred

 

Toppings

1 handful of leafy greens (spinach, kale, cabbage, red cabbage, seaweed, shiso, and/or basil)

1 cup of crunchy greens (broccoli, cauliflower, zucchini, brussels sprouts, and/or asparagus)

1 to 1.5 cups of bite-sized protein (salmon, shrimp, fried tofu, chicken, or thinly sliced pork)

1 small onion (yellow, white, or red)

2+ cloves of garlic (or garlic powder)

½ to 1 whole Hanjyuku tamago (prep in advance – see recipe)

If cooking fish, save the skin, add a bit of salt & pepper, and cook with a bit of oil until crispy

 

Tare/Abura for the bottom of each serving bowl

Sesame seeds to taste

½ teaspoon Sesame oil

½ teaspoon Olive oil or rendered chicken fat (schmaltz)

1 teaspoon Soy sauce

 

Spices (to taste)

Chinese 5 spice

Turmeric

Celery salt

Salt/pepper

Dried peppers or red pepper flakes

Cheap Sake, white wine, or cooking sake

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