RECIPE
Sobameshi is a classic ramen fried rice dish from Kobe, Japan. In my recipe, I combine instant ramen noodles with leftover rice and vegetables to make a satisfying meal in about 15 minutes.
- 1 pack instant ramen - 200 grams cooked short-grain rice - 2 tablespoons Worcestershire sauce - 1 tablespoon ketchup - 1 tablespoon oyster sauce - 1/4 teaspoon black pepper - 1 tablespoon vegetable oil - 100 grams cabbage (chopped) - 50 grams onion (chopped) - 40 grams carrots (chopped) - 120 grams ground pork - 1/3 cup water - scallions (chopped for garnish) - beni shōga (red pickled ginger)
Put the brick of noodles in a plastic zipperbag and then crumble the noodles into rice-sized pieces with your hands.
Add the Worcestershire sauce, ketchup, oyster sauce, and black pepper to a bowl and stir the sauce together.
Add the oil, cabbage, onions, and carrots to a large frying pan over medium-high heat, and stir-fry the vegetables until vibrant in color.
Add the crumbled ramen noodles and water and stir-fry until there is no liquid remaining in the pan.
Add the rice, and stir-fry the mixture until the ingredients start to brown around the edges.
Pour the sauce evenly over the ramen fried rice and toss together until it is uniform in color. Serve garnished with scallions and beni shōga.