Tsukemen with Hot Pork and Bamboo Shoot Dipping Broth

What you need

• 300 g (10 oz) thick ramen noodles, fresh or dried
• 150 g (5 oz) pork belly, thinly sliced
• 400 ml (1 2/3 cups) chicken stock
• 300 ml (1 1/4 cups) dashi
• 2 tbsp sake
• 3 tbsp soy sauce
• 2 tsp rice vinegar
• 2 spring onions, white parts for the broth, green parts for serving
• 2 cloves garlic, lightly smashed
• 20 g (3/4 oz) ginger, sliced
• 1 dried red chili, cut into rings
• 60 g (2 oz) bamboo shoots, seasoned, sliced
• 2 large eggs, for soft-boiling
• 1 tsp toasted sesame oil
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Bring a small pot of water to a boil, lower in the eggs and cook 6-7 min. Move them to a bowl of ice water, then peel.

2. 2

   Cut the pork belly into pieces 4-5 cm (1 1/2-2 in) wide. Slice the white parts of the spring onions on the diagonal and finely chop the green parts.

3. 3

   Put half the pork in a dry pot over medium heat. Cook until the fat starts to melt out, 2-3 min, then add the chili rings.

4. 4

   Pour in the sake, chicken stock and dashi. Add the garlic, ginger and sliced white spring onions.

5. 5

   Bring to a boil and skim off the foam. Lower the heat and simmer 10 min, then lift out the garlic, ginger and onion.

6. 6

   Stir in the soy sauce, bamboo shoots and the rest of the pork. Simmer until the pork is cooked through and tender, 5-6 min.

7. 7

   Finish the broth with the vinegar, sesame oil and pepper. It should taste strong and a little tart, since the noodles will dilute it.

8. 8

   Cook the noodles in plenty of boiling water for the time on the package. Drain, rinse well under cold running water and rub the strands to wash off the surface starch.

9. 9

   Chill the noodles in ice water for 30 seconds, then drain hard and shake dry. Cold noodles stay springy when dipped.

10. 10

    Mound the noodles on plates and set half an egg beside each. Halve the remaining eggs lengthwise.

11. 11

    Ladle the hot broth, pork and bamboo shoots into two bowls and scatter the green spring onions on top.

12. 12

    Dip a few noodles at a time into the broth and eat right away. The yolks are only softly set, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.