Tsukemen Ramen with Pork Belly, Soft-Boiled Egg, Menma, Nori, and Soy Sauce

Tsukemen (つけ麺) is a type of ramen where the noodles and broth are served separately. The noodles are dipped into a rich, flavorful sauce before being eaten. Here’s how to make a classic tsukemen with delicious toppings like char siu (roast pork), a soft-boiled egg, menma (fermented bamboo shoots), and nori (seaweed).

Ingredients:

For the Sauce (Dipping Sauce):

• 500 ml dashi (Japanese broth made from kombu (昆布) and dried bonito)
• 100 ml soy sauce (醤油)
• 50 ml mirin (みりん)
• 2 tablespoons sugar
• 1 tablespoon rice vinegar (米酢)
• 1 tablespoon sesame oil (ごま油)
• 2 cloves garlic, grated (にんにく)
• 1 piece of ginger (5 cm), grated (生姜)
• 2 green onions (ねぎ), finely chopped
• 2 tablespoons ground white sesame (ごま)
• Black pepper, to taste

For the Noodles:

• 400 g ramen noodles (ラーメン) (thick and firm, suitable for tsukemen)

For the Char Siu (Roast Pork):

• 300 g pork belly (豚肉)
• 50 ml soy sauce (醤油)
• 30 ml mirin (みりん)
• 30 ml sake (酒)
• 2 tablespoons sugar
• 3 cloves garlic, crushed
• 1 piece of ginger (生姜), sliced

For the Soft-Boiled Eggs (半熟卵):

• 4 eggs (卵)

For the Toppings:

• Menma (メンマ): Fermented bamboo shoots, about 100 g
• Nori (海苔): Dried seaweed sheets, cut into thin strips
• Green onions (ねぎ): Finely chopped for garnish
• Ground sesame (ごま): For garnish
• Sesame oil (ごま油): For a finishing touch

Preparation:

1. Prepare the Char Siu (Roast Pork):

   • Sear the meat: Brown the pork belly on all sides in a hot pan.
   • Braise: In a pot, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Add the pork belly and simmer on low heat for 1 to 2 hours, turning the meat occasionally, until it’s tender.
   • Cool and Slice: Remove the pork from the sauce, let it cool slightly, then slice it thinly.

2. Prepare the Soft-Boiled Eggs (半熟卵):

   • Cook the eggs: Bring water to a boil in a pot. Carefully drop the eggs into the water and cook for 7 minutes to achieve a runny yolk. Immediately cool the eggs in ice water.
   • Peel: Once cooled, peel the eggs and set them aside.

3. Prepare the Sauce (Dipping Sauce):

   • Prepare the broth: In a pot, bring the dashi to a boil, then add the soy sauce, mirin, sugar, and rice vinegar. Let it simmer on low heat for 10 minutes.
   • Add the aromatics: Add the grated garlic, grated ginger, chopped green onions, and ground sesame. Mix well and let it simmer for another 5 minutes.
   • Finish with sesame oil: Add sesame oil to the sauce before serving. Season with black pepper to taste.

4. Prepare the Noodles (ラーメン):

   • Cook the noodles: Cook the ramen noodles according to the package instructions. Drain well and rinse under cold water to stop the cooking process and cool the noodles.
   • Serve: Place the cooled noodles on a separate plate or bowl.

5. Assemble the Tsukemen:

   • Serve the sauce: Pour the hot dipping sauce into individual bowls for each diner.
   • Add the toppings: Arrange the sliced char siu, soft-boiled eggs cut in half, menma, and chopped green onions in the sauce or directly on the noodles, according to your preference. Sprinkle with ground sesame and add a few strips of nori on top.
   • Enjoy: Dip the noodles into the sauce before each bite and enjoy the variety of flavors and textures.

This Tsukemen (つけ麺) is a delicious and satisfying dish, perfect for savoring the intense and complex flavors of Japanese cuisine in an interactive and original format. Enjoy your meal!