Wrong Ramen Creates a Pan-fried Ramen with Hanamaruken’s Pulled Pork Ribs and R. Lapid’s ChicharonJuly 20, 2014
- Mikka WeeWords
Abura Soba is a soupless ramen dish that’s flavored with oil and a soy-based sauce known as tare. Literally translating to “oil noodles”, it works as a good substitute if you want ramen minus the broth, without sacrificing flavor. It’s also topped with an egg that’s meant to be broken and mixed with the oil until it forms an emulsified cream sauce just like a carbonara.
Wrong Ramen recently collaborated with authentic ramen shop Hanamaruken, which has been serving ramen in Osaka for over 30 years, and together, they’ve brought to life a Frankenstein of an abura soba—an immensely tasty creature at that and very dangerous.
The Arakawa Abura Soba (PHP 295) comes with pan-fried Wrong Ramen noodles that are flavored with reduced tonkotsu, coating the noodles with a light glaze of flavorful, porky fat. Pulled Hanamaruken ribs (the ramen shop’s specialty), counters the slick noodles by providing a tender, almost melt-in-your-mouth protein if done right. Some key accents include menma and negi, providing texture and a brush of pungency with a garlicky bite. Half an onsen egg delivers a richer texture to bind the entire dish together. As if that wasn’t enough, R. Lapid’s Chicharon is sprinkled on top for a guilty, crunchy finish.
It’s also served with some pickled eggplant, which bowled me over, and a cup of shio broth. How I enjoyed my Arakawa Soba was by mixing the eggplant with the noodles, which added a whole lot of umami to the dish. The noodles hold the sauces well, giving each bite a lot of flavor. It’s a pretty hefty and satisfying dish that I’d come back for especially if I’m dining solo. The portion is just right for one, and best capped off with some Poop of the Gods, Wrong Ramen’s signature dessert.