Abura Somen - Summer Noodle Dish from Amami Oshima Island, Japan

Steps

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1. 1
   Prepare the niboshi, removing heads and innards from any larger ones. Slice the satsumaage into thin 5 mm pieces.
   ▶ ≈0:17
2. 2
   Cut the pork belly into 8 cm pieces, slice the carrot into thin 4 cm strips, cut the onion into 5 mm wedges and separate the layers, cut the garlic chives into 4 cm lengths (keeping root ends separate from leaves), and rinse and drain the bean sprouts.
   ▶ ≈0:45
3. 3
   Bring water to a boil and cook the somen noodles for about 40 seconds, shorter than the package's suggested time.
   ▶ ≈1:15
4. 4
   Drain the noodles and rinse under cold water, then soak in a bowl of cold water. Rub the noodles by hand to remove the sticky film, then pat dry by tapping the strainer with a towel.
   ▶ ≈1:42
5. 5
   Blanch the pork slices in the same hot water used for the noodles, separating them with chopsticks. Once the meat turns white, remove and drain on paper towels.
   ▶ ≈2:19
6. 6
   Heat the pan with olive oil, add the niboshi, then reduce to low heat and slowly fry for about 1.5 minutes until crispy, which removes any fishy smell and deepens the broth's flavor.
   ▶ ≈2:46
7. 7
   Add the blanched pork along with the carrot, onion, and garlic chive root ends, and stir-fry over medium-high heat. When the vegetables are nearly cooked, add the bean sprouts and satsumaage and continue stir-frying.
   ▶ ≈3:16
8. 8
   Once everything is coated in oil, add the water and bring to a boil. Season with the dashi soy sauce and salt, mixing well to coat everything in the broth.
   ▶ ≈3:45
9. 9
   Add the garlic chive leaves and mix from the bottom of the pan until they turn bright green.
   ▶ ≈4:10
10. 10
    Add the cooked somen noodles and toss with the broth and other ingredients until well coated.
    ▶ ≈4:28
11. 11
    Plate the dish and sprinkle with white pepper and half-ground white sesame seeds before serving.
    ▶ ≈4:56