Tsukemen Ramen Recipe (Dipping Ramen)

Step 1

Put all the ingredients, excluding dried anchovies and bonito flake powder, in a large pot and bring it to a boil.

Step 2

Remove the scum as much as possible as it rises up. You will probably need to spend about 10 minutes removing it.

Step 3

Reduce the heat to low, place a lid on with a small vent, and cook for 1.5 hours (note 2). Check the water level halfway and add more water (not in the ingredients list) to cover the pork if part of it is above the water level.

Step 4

Add anchovies and bonito flake powder to the pot and cook for 15 minutes with the lid on.

Step 5

Turn the heat off. Transfer the pork belly to a plate/bowl, then drain the broth through a fine sieve to collect the Tonkotsu Broth in a smaller pot.

Step 6

Put all the Pork Belly Marinade ingredients in a pot and bring it to a boil.

Step 7

Reserve 5 tablespoons of the marinade for Tsukedare Base.

Step 8

Put the pork belly and the remaining marinade in a container that just fits the pork belly in. Place a lid on and leave it for 2 hours. Turn the pork belly over halfway.

Step 9

Remove the pork belly from the marinade and store it in a container or a zip lock bag for later use.

Step 10

Heat sesame oil in a frying pan over medium heat. Add garlic and sauté for 10 seconds.

Step 11

Add pork mince and cook, breaking it up as you go.

Step 12

When the pork changes colour from pink to light brown, add sugar, chicken broth powder, Pork Belly Marinade, and miso. Mix well ensuring that miso is completely dissolved.

Step 13

Add gochujan and mix well, then add ground white sesame seeds.

Step 14

Cook for about 1 minute, stirring constantly, then turn the heat off.

Step 15

Transfer the Tsukedare Base to a container (note 10).

Step 16

Boil sufficient water in a pot and cook ramen noodles following the packet instructions.

Step 17

Drain through a sieve, and rinse well under running water until the sliminess around the noodles is removed and the noodles are cooled down.

Step 18

Shake the water off the noodles as much as you can (note and place the noodles on a serving plate or in a shallow bowl.

Step 19

Slice the marinated pork belly and place 3-4 slices on the side of the noodles.

Step 20

Place 2 halved egg pieces and chopped green onions on the side as well (note 12).

Step 21

In a small bowl of about 10-12cm/4-4¾" in diameter with 200-250ml/6.8-8.6oz capacity, add 2½ tablespoons of Tsukedare Base. If the Tsukedare Base is cold, microwave for 15 seconds or so to warm it up (note 13).

Step 22

Pour about 150ml/5.1oz of boiling Tonkotsu Broth (note over the Tsukedare Base in the bowl and scatter the sesame seeds over.

Step 23

Serve the Tsukedare bowl and the noodle plate immediately.