DIPPING RAMEN RECIPES

Steps:

• Let’s cut the ingredients for tsukemen. Cut the pork belly slices into 4~5cm (1.6"~2") pieces. Slice the long green onion using diagonal cuts. Crush the garlic clove and ginger root with a wooden paddle.
• Here, we will be using frozen shiitake and shimeji mushrooms. The fresh mushrooms were cut and frozen in a freezer bag.
• Let’s make the tsukemen broth. Stir-fry the fatty pork belly slices in the heated pot.
• When the fat begins to melt, sprinkle on the red chili pepper rings and continue to stir-fry.
• Add the sake and the Chinese-style chicken stock, made from instant chicken stock powder. Drop in the green part of the onion, crushed garlic and ginger.
• Bring to a boil on high heat. Remove the foam with a fine mesh strainer. Adjust the heat to low and simmer for 10 minutes.
• Remove the long green onion, ginger and garlic.
• Add the soy sauce. Drop in the chopped long green onion, and the shiitake and shimeji mushrooms. Bring it to a boil on high heat and immerse the ingredients in the broth.
• When it begins to boil again, adjust the heat to low and simmer for 4 to 5 minutes until the long green onion becomes wilted. Drop in the rest of the pork belly slices.
• When the pork is completely browned, test the flavor of the broth. Sprinkle on the pepper. Finally, add the sesame oil and vinegar. Lightly stir and turn off the burner.
• Let’s cook the noodles for tsukemen. Boil a generous amount of water in a large pot and drop in one bag of fresh ramen noodles at a time. The cooking time depends on the thickness of the noodles so follow the directions on the package.
• When the noodles are cooked, take the pot to the sink and strain the noodles. Gently rinse the noodles in a mesh strainer under running water and remove the gooey texture on the surface.
• Place the strainer in a bowl of water and continue to rinse the noodles. Drain the noodles well.
• Let the strainer sit in ice water and quickly cool down the noodles to increase the refreshing texture. Remove and squeeze out the excess water from the noodles thoroughly.
• Let’s serve the tsukemen. Place the noodles on a plate covered with a bamboo mat. Put the soft boiled egg next to the noodles.
• Serve the piping-hot tsukemen broth and vegetables in a bowl.
• Top with the bonito flakes and chopped spring onion leaves.

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).