Tsukemen

Ingredients

• •4 portions thick fresh ramen noodles
• •4 cups pork and chicken bone broth, reduced
• •1/2 cup dried niboshi (sardines) and kombu dashi
• •1/2 cup tare (concentrated soy sauce seasoning base)
• •2 tbsp rice vinegar
• •1 tbsp sugar
• •8 slices chashu pork
• •2 soft-boiled eggs, marinated, halved
• •1 sheet nori, cut into strips
• •Sliced scallions, for garnish
• •Menma (seasoned bamboo shoots), for garnish

Steps

1. 1.Combine the pork and chicken broth with the niboshi-kombu dashi and simmer together until well infused, then strain.
2. 2.Stir the tare, rice vinegar, and sugar into the strained broth - tsukemen dipping broth should taste noticeably stronger and more concentrated than a regular ramen soup, since it's not meant to be diluted by the noodle water.
3. 3.Keep the dipping broth piping hot in a small pot until ready to serve.
4. 4.Cook the thick noodles in boiling water a minute or two longer than usual, until fully tender with a satisfying chew.
5. 5.Drain the noodles and immediately rinse them thoroughly under cold running water, rubbing gently to remove surface starch, until fully chilled - this firms up the noodles and is essential to the dish.
6. 6.Divide the chilled, drained noodles onto serving plates or in bamboo baskets.
7. 7.Ladle the hot concentrated broth into individual small bowls, and top with chashu, halved egg, menma, nori, and scallions.