yuzu shoyu tsuyu, braised kakuni pork, bamboo shoot, greens, egg, chili sesame, green onion, kizami nori, yuzu peel, thick noodle

In a pot, combine the kakuni pork belly with soy sauce, sake, mirin, sugar, and water. Simmer for 2-3 hours until tender. Let cool and slice into cubes.

Prepare the Kakuni Pork

In a bowl, mix together soy sauce, yuzu juice, dashi broth, and mirin to create the yuzu-tsuyu dipping sauce. Adjust the seasoning to taste.

Make the Yuzu-Tsuyu

Bring a pot of water to a boil and gently add the eggs. Boil for 6-7 minutes for soft-boiled eggs. Remove and place in an ice bath. Once cooled, peel and slice in half.

Boil the Eggs

Cook the thick noodles according to package instructions. Drain and rinse with cold water to stop cooking.

Prepare the Noodles

Blanch the greens in boiling water for 1-2 minutes until tender. Drain and set aside.

Prepare the Greens

On serving plates, arrange the noodles, kakuni pork, bamboo shoots, blanched greens, and halved eggs. Drizzle with chili sesame oil and garnish with chopped green onions, kizami nori, and yuzu peel.

Assemble the Tsukemen

Serve the assembled ingredients alongside a bowl of yuzu-tsuyu for dipping.

yuzu-tsuyu tsukemen*

Recipe information

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