Steps

1. In a bowl, add Hondashi 1/2 tsp, soy sauce 1 and 1/2 tsp, oyster sauce 1 and 1/2 tsp, sugar 1 pinch, sesame oil 1 and 1/2 tsp, lard 1 and 1/2 tsp, and black pepper to taste. 【Tip!】 MSG(Ajinomoto) Cook Do oyster sauce is recommended. If using Lee Kum Kee, adjust the amount of sugar.
   🕒 01:18
2. Leave the mixed sauce as is until just before the pasta is cooked.
   🕒 03:01
3. In a pot, add 600cc water and salt 1/3 tsp, then bring to a boil.
   🕒 03:06
4. Once boiling, add baking soda 1 and 1/2 tsp and bring to a boil again. 【Tip!】 Adding baking soda will give the pasta a texture similar to Chinese noodles.
   🕒 04:07
5. Add 100g of 1.6mm pasta to the boiling water and boil for 7 minutes, stirring gently to prevent sticking. 【Tip!】 Boiling the pasta according to package directions or slightly longer will give it a more ramen-like texture.
   🕒 04:35
6. While the pasta is cooking, heat the sauce prepared in Step 1 in the microwave for about 30 seconds to fully melt the lard and other ingredients.
   🕒 06:12
7. Once the pasta is cooked through, drain thoroughly. 【Tip!】 It's important to drain well as any remaining moisture will dilute the flavor of the Abura Soba.
   🕒 07:01
8. Add the drained pasta to the bowl with the warmed sauce and mix well. If it's hard to coat, add a small amount of the pasta water.
   🕒 07:25
9. Place 1 egg yolk in the center, sprinkle with scallions to taste, and drizzle with black pepper to taste and chili oil to taste.
   🕒 07:48
10. In a separate cup, combine 1 egg white, Hondashi 1/2 tsp, soy sauce 1 tsp, sesame oil 1 tsp, and 120cc water, then heat in the microwave for about 1 minute to make a soup.
    🕒 08:16
11. Optionally, add mayonnaise to taste to enjoy a different flavor.
    🕒 09:05