We are making Abura Somen, a local dish in Amami Oshima Island. It is perfect for summer because it is quick to make and full of nutrients. The Abura Soumen with the delicious iriko-dashi broth is exceptionally delicious!
How to Make Abura Somen
(serves 1) Cook Time: 10 minutes
60g Somen Noodles (2.1 oz)
50g Pork Belly Slices, cut into 8 cm (3.1″) pieces (1.8 oz)
20g Carrot, cut into into very thin slices 4 cm (1.6″) long (0.7 oz)
50g Onion, cut into 5 mm (0.2″) wedges (1.8 oz)
100g Moyashi Bean Sprouts (3.5 oz)
40g Garlic Chives, cut into 4 cm (1.6″) lengths (1.4 oz)
1 piece Satsumaage
6g Niboshi (Iriko), small size, net weight (0.2 oz)
1/2 tbsp Dashi Soy Sauce, or undiluted mentsuyu with the label ‘2~3 times concentrated’
1/4 tsp Salt
3 tbsp Water
1 tsp Olive Oil, to stir-fry
Toasted White Sesame Seeds, half-ground
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