Classic Tsukemen

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the pork belly, chicken carcass, yellow onion, garlic, ginger, dried shiitake mushrooms, and kombu into a large stockpot.

   Ca. 5 min.

   Kokkens note: Ensure all ingredients are submerged for even flavor extraction.

2. 2

   Add the water to the pot, ensuring all ingredients are covered.

   Ca. 1 min.

3. 3

   Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.

   Ca. 10 min.

   Kokkens note: Skim off any scum that rises to the surface during the initial boil to keep the broth clear.

4. 4

   Simmer the broth gently for at least 2-3 hours, or until the pork belly is fork-tender and the broth is rich.

   Ca. 2 t. 30 min.

   Kokkens note: The longer it simmers, the deeper the flavor will be. Do not let it boil vigorously, just a gentle simmer.

5. 5

   While the broth simmers, prepare the taré by combining the soy sauce, mirin, sake, and sugar in a small saucepan.

   Ca. 5 min.

6. 6

   Heat the taré mixture over medium heat until the sugar dissolves and it just begins to simmer.

   Ca. 3 min.

   Kokkens note: Do not boil the taré, as this can cook off the alcohol and alter the flavor.

7. 7

   Remove the taré from the heat and stir in the bonito flakes.

   Ca. 1 min.

   Kokkens note: The residual heat will infuse the bonito flavor.

8. 8

   Let the taré steep for 10 minutes, then strain out the bonito flakes and set the taré aside.

   Ca. 10 min.

9. 9

   Once the broth is ready, remove the pork belly and chicken carcass.

   Ca. 2 min.

   Kokkens note: You can shred or slice the pork belly for a topping if desired.

10. 10

    Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

    Ca. 5 min.

    Kokkens note: Press down on the solids to extract as much liquid as possible.

11. 11

    To serve, add a portion of the taré to each serving bowl, then ladle in the hot broth.

    Ca. 2 min.

    Kokkens note: Adjust the amount of taré to your personal taste preference.

12. 12

    Bring a large pot of water to a rolling boil for the noodles.

    Ca. 10 min.

    Kokkens note: Ensure there is enough water so the noodles don't clump together.

13. 13

    Add the fresh ramen noodles to the boiling water and cook according to package directions until al dente.

    Ca. 3 min.

    Kokkens note: Do not overcook the noodles; they should still have a good bite.

14. 14

    Drain the cooked noodles thoroughly and rinse them briefly under cold water to stop the cooking process and make them chewy.

    Ca. 1 min.

    Kokkens note: This step is crucial for tsukemen to prevent the noodles from becoming soggy.

15. 15

    Divide the cold noodles among individual serving plates or bowls.

    Ca. 1 min.

16. 16

    Garnish the dipping broth with sliced green onion and a sheet of nori, and add a soft-boiled egg if using.

    Ca. 2 min.

    Kokkens note: Other toppings like menma or chashu can also be added.

17. 17

    Serve the noodles alongside the hot dipping broth, allowing each person to dip the noodles into the broth as they eat.

    Kokkens note: After finishing the noodles, you can add some hot dashi or plain hot water to the remaining broth to enjoy it as a soup (wari-soup).