Saturday, August 28, 2010

油そば (Aburasoba in Shibuya)



On the final meeting date of Keizo, Nate, and I, adventurous ramen would be consumed. That was until our original choice of shops turned out to be closed for the day. We didn't have many ideas, but we were only a couple stops away from Shibuya and it's ramen packed South side streets.


Our original choice of noodles for the day was a fatty, soupless ordeal, so we went with that theme for plan B. Abura soba is heavy on the oil, and light on the liquid.


Follow the instructions. A couple turns from each squeeze bottle, mix it up, enjoy.


This is a more traditional style, not that I'm any expert on abura soba. This was maybe the second time I've ever had it. It's for sure something you should try if you have a chance. There are probably some better shops out there, but this one, centrally located in Shibuya, is a safe bet.


It should look something like this.


Then something like this.


That's right, oft mentioned Nate of is gone. Back to the States for school. Nope, he wasn't here on a ramen research grant, but something about post modern Japanese literature. Which means he'll be back. Until that day, good luck to you and your backlog of 400 ramen shops to write about. Now THAT'S anadventure!


And I'm sorry, Nate, I went back to our first choice later that night, and it was rad.


Exploded Daniel said...

It's hard enough to get mediocre soba in Toronto, much less Aburasoba which I had never heard of. Hopefully I can engineer my own version based on the pictures on description you've given.

Brian said...

Often ramen is called soba, like chukasoba (中華そば) or aburasoba. But it's not the noodles made from buckwheat flour. Just normal ramen noodles. Very important when cooking at home. I once tried to make homemade yakisoba (焼きそば) by cooking and frying soba, and it was one of the worst things I've ever eaten.