Dinner · 60 min · japanese

Tsukemen

A Japanese dinner built around thick ramen noodles and pork belly — on the table in 60 minutes.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Thick ramen noodles
• 0.75 lb Pork belly
• 3 cups Pork stock
• 0.25 cup Soy sauce
• 2 tbsp Mirin
• 1 tbsp Rice vinegar
• 2 Soft eggs
• 4 sheets Nori
• 0.5 cup Menma
• 3 Scallions
• 1 tsp Black pepper
• 1 tsp Yuzu kosho

Steps

1. Braise the pork belly in the stock with soy and mirin 40 minutes until tender; slice thick. Reduce the braising liquid into an intense dipping broth — it should taste almost too strong on its own.
2. Season the hot broth with vinegar, black pepper, and yuzu kosho. Keep it steaming in small bowls.
3. Cook the thick noodles until chewy, rinse cold, and mound on plates. Cold noodles, hot dip: the contrast is the point.
4. Set out the pork, halved soft eggs, menma, nori, and scallions for dipping alongside.
5. Dip, slurp, repeat. When the noodles are gone, ask for soup-wari — hot stock to thin the dip into a drinkable soup.

Build my plan — free

← All recipes