Tsukemen

By foodiva

Ingredients

• Broth
• 2 lb pork bones
• 1 lb chicken feet
• 2 inch ginger knob, smashed
• 6 scallions, white ends only
• 6 cloves garlic, smashed
• Shoyu tare
• ½ cup soy sauce
• 1 tsp mirin
• 1 tsp sake
• 1 garlic, minced
• 2 tsp ginger, minced
• 1 scallion, white end only
• 2 x2 inch kombu
• 1 ounce bonito flakes
• Tsukemen
• 4 ounces pork belly, cut into bite-size chunks
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• ¼ cup all-purpose flour
• 3 cups pork broth
• 3 tbsp tare
• ½ cup bonito flakes
• 1 tbsp dried sardine powder
• ½ tsp salt
• 2 packets thick ramen noodles
• 6 ounces chashu
• 2 soft boiled eggs
• ½ cup thinly shaved red onion
• 2 lime wedges
• chopped scallions

Details

Adapted from cherryonmysundae.com

Preparation

Step 1

Make the stock. Rinse pork bones and chicken feet. Place in the instant pot and set to pressure cook on high for 10 minutes. Release the steam and strain the liquid. Rinse the bones with cold water and wash the instant pot. Place the bones back into the pot with the ginger, scallion ends, and garlic. Fill the pot with enough water to rise 2 inches above the ingredients. Set instant pot to pressure cook on high for 1 hour.Release the pressure and open the instant pot. Stir the bones, breaking apart any that are soft enough to break. Continue to cook on high for 1 hour. Release the pressure and stir the bones again, trying to break down the bones. Repeat this for a total of 6 hours. Strain the stock, discarding the bones but keeping any chunks of meat that remains.Make the tare. Combine all ingredients for the tare in a small saucepot and bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes. Strain, discarding ingredients. Let cool.Heat a medium saucepot over medium-high heat. Add pork belly chunks and cook until browned, about 3 minutes. Add garlic, ginger, and flour, stirring to coat. Add 3 cups of the strained stock along with any reserved meat chunks, 3 tbsp tare, ½ cup bonito flakes, and 1 tbsp dried sardine powder. Bring to a simmer and cook for 10 minutes or until thickened, stirring occasionally. Season the tsukemen with ½ tsp salt.Cook ramen noodles according to the directions on the package. Strain and rinse in cold water. Portion noodles into two bowls and top with sliced chashu, thinly shaved red onion, soft boiled eggs, and a lime wedge. Ladle the tsukemen in two separate bowls, top with chopped scallions and serve.