The Chef

Restaurants

Meals

Drinks

Restaurants›AFURI IZAKAYA SE PORTLAND›Kara-tsuyu Tsukemen* Veo Recipe

Kara-tsuyu Tsukemen* Veo Recipe

Name: AFURI IZAKAYA SE PORTLANDs Kara-Tsuyu Tsukemen* VEo Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g Kakuni pork belly; 100 ml Soy sauce; 50 ml Mirin; 50 ml Sake; 500 ml Dashi stock; 2 tbs Chili oil; 400 g Ramen noodles; 100 g Menma (bamboo shoots); 100 g Endive, chopped; 4 pieces Soft-boiled eggs; 1 tbs Sesame seeds; 2 pieces Scallions, chopped; 10 g Kizami nori (shredded seaweed)

Inspired by AFURI IZAKAYA SE PORTLAND

Time2h 30m

Serves4

spicy shoyu tsuyu, braised kakuni pork, menma, endive, egg, chili-sesame, scallion, kizami nori

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Kara-Tsuyu Tsukemen* vEo

Selected to serve

walnut pisco

roasted walnut pisco, calvados, lime, ginger simple, egg white, black walnut bitter

nutty · bright acidity · spicy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 1/8 lb (500 g) Kakuni pork belly

0.42 cup (100 ml) Aged soy sauce

3 3/8 tbsp (50 ml) Mirin

3 3/8 tbsp (50 ml) Sake

2 1/8 cup (500 ml) Dashi stock

2 tbs Chili oil

14 1/8 oz (400 g) Ramen noodles

3 1/2 oz (100 g) Menma (bamboo shoots)

3 1/2 oz (100 g) Endive, chopped

4 pieces Soft-boiled eggs

1 tbs Sesame seeds

2 pieces Scallions, chopped

1/3 oz (10 g) Kizami nori (shredded seaweed)

Method

Preparation Steps

Prepare the Kakuni

In a pot, combine kakuni pork belly with soy sauce, mirin, sake, and dashi stock. Simmer for about 2 hours until tender. Remove from pot and let cool, then slice into bite-sized pieces.

Make the Tsuyu

In a saucepan, combine the dashi stock with additional soy sauce and chili oil. Bring to a simmer and let cook for 10 minutes. Adjust seasoning to taste.

Cook the Noodles

Boil water in a large pot and cook the ramen noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.

Prepare the Toppings

Slice the soft-boiled eggs in half, chop the scallions, and prepare the endive and menma.

Assemble the Tsukemen

On a serving plate, place cooked ramen noodles, topped with kakuni pieces, menma, endive, soft-boiled egg halves, and a sprinkle of sesame seeds and scallions. Serve with a small bowl of spicy tsuyu on the side for dipping.

More from AFURI IZAKAYA SE PORTLAND

30m

Japanese

Yuzu Shoyu*

Inspired by AFURI IZAKAYA SE PORTLAND

shoyu tare, chicken broth, bamboo shoot, greens, pork chashu, egg, nori, yuzu, yuzu peel, thin noodle

30m

Japanese

Tempura Moriawase

Inspired by AFURI IZAKAYA SE PORTLAND

Tempura Moriawase is a Japanese appetizer featuring a variety of lightly battered and deep-fried ingredients, including shrimp and seasonal vegetables. This version highlights the freshness of the shrimp and seasonal vegetables, creating a crispy yet delicate texture that is a hallmark of authentic tempura. Here's how to make it at home.

Japanese