Aburasoba
House Ramen Noodles, Chashu, Tare, Nori, Garlic Oil, Scallions
Chef Mike Satinover of Akahoshi Ramen | Chicago
Adapted by StarChefs | October 2024
INGREDIENTS
Noodles:
Yield: 8 servings
10 grams sodium carbonate
1 kilogram King Arthur Sir Galahad flour
10 grams kosher salt
Tare:
Yield: 10 servings
400 grams soy sauce
100 grams mirin
25 grams MSG
Chashu:
Yield: 8 servings
1 pound pork belly
Kosher salt
Ground black pepper
2 cups soy sauce
½ cup mirin
¼ cup sake
8 cloves garlic
½ cup granulated sugar
1 tablespoon MSG
Garlic Oil:
Yield: 10 servings
2 cups lard
1 cup minced garlic
To Assemble and Serve:
Yield: 1 serving
Nori sheets, torn into small pieces
Sliced scallions
Fried shallots
METHOD
For the Noodles:
Place 350 grams cold water in a mixing bowl. Slowly add sodium carbonate, stirring until dissolved. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, add flour and salt. Add ⅔ of the water-sodium carbonate mixture and mix 4 minutes. Add remaining liquid and mix additional 3 minutes. Transfer to a lightly floured work surface. Roll out until 1½-milliliters-thick. Fold onto itself, then roll out until dough is 2-millimeters-thick. Repeat process, rolling out dough to 3-millimeters-thick. Transfer dough to an airtight container and let rest for 30 minutes. Return dough to a lightly floured work surface and roll out until 2 millimeters-thick. Repeat process, rolling out until 1½-millimeters-thick. Repeat once more, rolling out to 1-millimeter-thickness. Cut noodles into desired shape. Divide into 160-gram portions. Transfer noodles to an airtight container and refrigerate overnight.
For the Tare:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container. Refrigerate overnight.
For the Chashu:
On a work surface, generously season pork with salt and pepper. Tightly roll into a log, securing with twine. In a pot over medium-high heat, add pork belly, all remaining ingredients, and 2 cups water. Bring to a boil. Reduce heat and let simmer 3 hours, or until pork is tender. Transfer to an airtight container, reserving cooking liquid and pork seperately. Refrigerate until cooled. On a work surface, small dice pork. Transfer pork to a clean pot over low heat. Add enough reserved cooking liquid to evenly coat the pork. Keep warm.
For the Garlic Oil:
In a large saucepan over medium heat, melt lard. Add garlic and cook 15 minutes, or until garlic is golden brown, stirring continuously. Strain, reserving lard and garlic separately. Transfer garlic to a paper towel-lined plate. Let drain.
To Assemble and Serve:
Bring a large pot of water to a boil. Add 1 portion Noodles and cook 2 minutes. Strain and set aside. In a serving bowl, add 30 milliliters Garlic Oil and 22 milliliters Tare. Add cooked Noodles and toss to coat. Top with 4 pieces Chashu, reserved Garlic Oil solids, nori, scallions, and fried shallots.
