How to recreate "Abura Somen"

Introduction

This is an introduction to a recipe that recreates Abura Somen, a local dish that represents Amami Oshima, Kagoshima Prefecture.
Abura Somen, a local dish of Amami Oshima, is made by adding dashi stock when stir-frying pork, vegetables, and somen noodles. The oil used in the stir-frying and the dashi stock coat the somen noodles well, making them very easy to eat and giving them a smooth texture.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of "Amami Oshima's local dish," Abura Somen Somen.

History and origins

It is said to have started to be made in the Amami Islands around 1900. Because there is no wheat or noodle culture there, it is said to be an imported culture, but Abura Somen is widely eaten, from snacks to meals. It is similar to Okinawa's "somen champuru," but differs in that it is fried in oil and that soup (dashi) is added and mixed while frying.

Store Information

• Name of the restaurant: Island Izakaya Muchakana
• Address: 4-18 Kanehisacho, Naze, Amami City, Kagoshima Prefecture
• 営業：17:00～23:00
• Closed: Wednesdays

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

*Created by Nishio Ryoichi as an homage to "Abura Somen."

*This recipe is for reference only. It aims to have a similar taste, but may differ from the recipe for real "Abura Somen."

References