Thick Tsukemen Broth Recipe (Ramen Dipping Sauce)

By No Recipes · 180 min

Ingredients

Instructions

1. Grate the onion, carrot, ginger and garlic into a large frying pan, then add the ground pork, salt and baking soda.
2. Cook over medium-high heat, breaking up the meat, until crumbly and no liquid remains, about 4 minutes.
3. Add the vegetable oil and stir-fry until the meat and aromatics are very well browned, about 4 minutes.
4. Add the chicken stock and sprinkle over the gelatin. Scrape up the browned bits and bring to a boil over high heat.
5. Reduce the heat to keep a full simmer and reduce the stock for 10 minutes.
6. Trim any dark parts from the dried shiitake stems, break the mushrooms into pieces and grind them in a clean spice grinder with the katsuobushi until powdered. A small blender, food processor or mortar and pestle also works.
7. Boil the fresh ramen noodles in a large pot of water according to the package directions.
8. Strain the hot soup through a mesh strainer into a clean pot, pressing the solids to extract as much liquid as possible.
9. Add the Saikyo miso, white pepper and the shiitake-katsuobushi powder. Blend with an immersion blender, then reheat over low heat.
10. Divide the broth between two deep bowls and add the minced scallion stems.
11. Drain the noodles, plate them, and top with a boiled ramen egg, sliced kakuni or chashu, nori and the chopped scallion greens.

Summarized from No Recipes's video. Watch it for the details.

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GarlicOnionGingerScallionCarrotMushroomShiitake mushroomGround pork