Japanese Dipping Noodles - Tsukemen

I got hungry for ramen, particularly tsukemen, while watching The Mind of a Chef on Netflix streaming. Who wouldn't be? I searched online for recipes, combined them, and made my own dipping ramen at home. I cooked a portion of Chinese-style fresh egg noodles and a small bundle of Japanese dried egg noodles. The dipping sauce is supposed to be thick, oily, salty, and sweet and should cling to the cold noodles. I had it with a boiled egg, thinly sliced pork belly, fish cake, and pickled seaweed. This dish is truly delicious and perfect to have during hot summer days.

for a little heat and extra flavor, I added a teaspoon of sansho spice powder, a combination of red chili, sansho pepper, white and black sesame seed, and seaweed

Japanese Dipping Noodles (Tsukemen)

serves 1

1 bundle fresh Chinese-style egg noodles

dipping sauce

2 tablespoons light olive oil

2 scallions, chopped

4 thin slices pork belly

2 fresh shiitake, sliced

1½ cups gelatinous chicken or pork broth

2 tablespoons mirin

2 tablespoons soy sauce

1 tablespoon sugar

1 small packet shaved bonito, divided

1 small skin-on garlic clove, smashed

half inch fresh ginger, smashed
1 tablespoon sesame seed oil

1 teaspoon vinegar

• In a medium saucepan, heat oil and add scallions and pork. Cook until pork is lightly browned. Add shiitake, saute for 1 minute then add broth, mirin, soy sauce, sugar, half of shaved bonito, garlic, and fresh ginger. 

• Let come to a boil; simmer uncovered for 5 minutes. Remove and discard garlic and ginger. Remove pork and mushrooms; transfer onto a serving plate. Add sesame seed oil and vinegar to the dipping sauce and simmer for 1 minute. Transfer into a bowl; top with the remaining shaved bonito. 
• Cook noodles according to package directions. Rinse under cold running water until all the starch is removed. Transfer into a bowl. Serve with the reserved pork belly and shiitake, boiled egg, fish cakes, shaved cucumbers, or steamed vegetables of your choice. Enjoy!