Entree: Japan – Chugoku – 広島つけ麺 ➤ Hiroshima tsukemen (Thick chilled noodles served with an intensely flavored hot dipping broth and savory toppings from Hiroshima)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) thick tsukemen or ramen noodles
- 6 cups (1.4 L) combined chicken and pork broth (homemade or good-quality store-bought)
- 4 cups (960 ml) water for dashi
- 4 in x 4 in (10 cm x 10 cm) kombu
- 1 cup (8 g) bonito flakes
- 8 oz (225 g) pork belly, rolled and tied for chashu, or prepared chashu slices (about 8 oz /225 g)
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 2 tbsp (30 ml) sake
- 2 tbsp (30 ml) white miso
- 2 tbsp (30 ml) sesame oil
- 3 tbsp (45 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) roasted garlic, minced (about 3 cloves roasted + minced)
- 1 tbsp (15 g) grated ginger
- 1/4 cup (60 ml) tare (reserved from soy/mirin mix) or use above soy/mirin combined
- 2 soft-boiled eggs (ajitama), halved
- 4 oz (115 g) menma (seasoned bamboo shoots)
- 1/2 cup (50 g) scallions, thinly sliced
- 2 sheets nori, cut into strips
- 2 tsp (10 ml) chili oil or to taste
- 1 tsp (5 ml) rice vinegar (optional, for finishing)
- Salt to taste

Instructions

1. Make quick dashi: soak kombu in 4 cups (960 ml) cold water for 30 minutes, then bring just to a near simmer; remove kombu, add bonito flakes, steep 3 minutes, strain and reserve dashi.
2. In a pot, combine the reserved dashi and 6 cups (1.4 L) combined chicken/pork broth; bring to a gentle simmer.
3. Prepare tare: in a small saucepan, combine soy sauce, mirin, sake and miso; warm gently to dissolve miso, then simmer 1–2 minutes and remove from heat. Reserve 1/4 cup (60 ml) of this tare for finishing and add the rest to the simmering broth.
4. Add sesame oil, neutral oil, minced roasted garlic and grated ginger to the simmering broth; simmer gently 10–15 minutes to meld and reduce slightly. Taste and adjust salt and tare concentration; the dipping broth should be intense and savory.
5. Meanwhile, prepare chashu: sear rolled pork belly, then braise in 1 cup (240 ml) water with 1/4 cup (60 ml) soy sauce, 2 tbsp (30 ml) mirin, 1 tbsp (15 ml) sugar and aromatics for 1–1.5 hours until tender. Cool, slice thinly (yielding about 8 oz /225 g).
6. Cook the tsukemen noodles in a large pot of boiling water according to package directions until al dente; drain and immediately rinse under cold water, then chill in a bowl of ice water to firm the texture. Drain well.
7. To serve, place chilled noodles in individual bowls. Pour the hot, concentrated dipping broth into small serving bowls (one per diner). Provide chashu slices, ajitama halves, menma, scallions and nori on top of the noodles or on separate plates.
8. Each diner dips a portion of cold noodle into the hot broth and eats immediately; drizzle a little reserved tare, rice vinegar or chili oil into the broth to adjust flavor while eating.