Tsukemen (Dipping Ramen)

🛒 Ingredients

• Thick Ramen Noodles (cooked) 200 g · 280 kcal
• Braised Pork Belly (Chashu) 50 g · 200 kcal
• Marinated Soft-Boiled Egg (Ajitama) 50 g · 75 kcal
• Tsukemen Dipping Broth Concentrate 300 g · 250 kcal
• Fermented Bamboo Shoots (Menma) 20 g · 10 kcal
• Dried Seaweed (Nori) 2 g · 6 kcal
• Chopped Green Onions 5 g · 2 kcal

👨‍🍳 Instructions

1. Prepare the Tsukemen dipping broth: Simmer pork bones, chicken carcass, vegetables (onions, garlic, ginger) for at least 4-6 hours to create a rich tonkotsu base.
2. Strain the tonkotsu broth; then combine with a gyokai (seafood) dashi, soy sauce, mirin, sake, and other seasonings to create the concentrated dipping broth (Tsukejiru). Adjust to a strong, umami-rich flavor.
3. Prepare Chashu (braised pork belly) and Ajitama (marinated soft-boiled eggs) according to classic recipes, allowing them to marinate for several hours or overnight.
4. Boil thick ramen noodles until al dente, then rinse thoroughly under cold water to stop cooking and remove excess starch. Drain well.
5. Heat the concentrated dipping broth (Tsukejiru) until hot, then pour into a separate, deep bowl.
6. Serve the chilled noodles in a large bowl, garnished with slices of Chashu, Ajitama, Menma, nori, and chopped green onions. Enjoy by dipping the noodles and toppings into the hot Tsukejiru.