Tsukemen (Dipping Noodles)

Ingredients

Ramen noodles

400 grams

Chicken broth

4 cups

Dashi powder

1 tablespoon

Soy sauce

1/4 cup

Mirin

2 tablespoons

Chili oil

1 tablespoon (adjust to taste)

Garlic

2 cloves, minced

Ginger

1 tablespoon, minced

Pork belly

200 grams, sliced

Eggs

4, for soft-boiled eggs

Green onions

2, chopped

Nori (seaweed)

4 sheets, cut into strips

Sesame seeds

2 tablespoons, toasted

Instructions

1. Cook the ramen noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a small bowl, combine soy sauce, mirin, minced garlic, minced ginger, and chili oil. Mix well to create a flavorful dipping sauce.
3. In a separate pot, bring the chicken broth to a gentle simmer. Add the dashi powder and stir until fully dissolved, allowing the flavors to meld.
4. In a medium pan over medium heat, cook the pork belly slices until crispy and golden brown. Remove from heat and set aside.
5. For the soft-boiled eggs, bring a pot of water to a boil. Gently add the eggs and boil for 6-7 minutes. Transfer to an ice bath to stop the cooking process, then peel and cut in half.
6. To serve, divide the dipping sauce into individual bowls. Arrange the cooked ramen noodles, crispy pork belly slices, soft-boiled egg halves, chopped green onions, nori strips, and toasted sesame seeds on a large platter.
7. To enjoy, dip the noodles into the sauce before each bite, adding toppings as desired.