Tsukemen

Ingredients

• 500g pork bones
• 1 piece dried kombu (10cm)
• 1 cup dried bonito flakes (katsuobushi)
• 1/4 cup light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 4 cloves garlic
• 4 slices fresh ginger
• 800g thick ramen noodles
• 200g sliced chashu pork or cooked pork belly
• 4 soft-boiled eggs, halved
• 1 cup bamboo shoots (menma)
• 4 scallions, sliced
• 4 sheets nori

Before you cook

• Rinse the pork bones under cold water.
• Soak the kombu in 6 cups cold water for 30 minutes.
• Halve the soft-boiled eggs.
• Slice the scallions.

Steps

1. Blanch the pork bones in boiling water for 5 minutes, then drain and rinse.
2. Place the blanched bones, garlic and ginger in a pot with the kombu and its soaking water.
3. Bring to a boil, then reduce to a simmer and cook, skimming occasionally, for 2 hours.
4. Strain the broth into a clean pot and discard the solids.
5. Bring the strained broth back to a simmer.
6. Add the bonito flakes and simmer for 5 minutes, then strain again.
7. Stir the light soy sauce, dark soy sauce, mirin and sugar into the strained broth.
8. Simmer the seasoned broth for 10 minutes to concentrate it, then keep hot.
9. Bring a separate large pot of water to a boil.
10. Cook the ramen noodles according to the package directions.
11. Drain the noodles and rinse them under cold water until completely chilled.
12. Divide the chilled noodles among four bowls.
13. Ladle the hot dipping broth into four separate small bowls.
14. Add sliced chashu, a soft-boiled egg half, bamboo shoots, scallions and a sheet of nori to each dipping bowl.
15. Serve the noodles and the dipping broth side by side, dipping each bite of noodle before eating.