Tokusei Tsukemen Recipe
Cold thick noodle and rich dipping soup made with pork, chicken, dried anchovy, and dried bonito. All tsukemen comes with pork chashu, menma bamboo shoots, nori seaweed and green onion. *Contains buckwheat. It also includes Jidori soft boiled egg and sous-vide Berkshire pork chashu.
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Ingredients
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Noodles and Toppings
Method
Preparation and Cooking
- 1
Prepare the Pork Chashu
Sous-vide the Berkshire pork belly. Season it with salt, pepper, and a bit of soy sauce. Vacuum seal it and cook it in a water bath at 65°C for 24 hours. After cooking, chill in an ice bath.
- 2
- 3
Cook the Buckwheat Noodles
Bring a large pot of water to a boil. Add the buckwheat noodles and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- 4
Prepare the Dipping Soup
In a pot, combine 1 liter of water with 200g of dried anchovies, 150g of dried bonito flakes, and a couple of slices of ginger. Bring to a boil, then reduce to a simmer for about 30 minutes. Strain the broth and add soy sauce, mirin, and a pinch of salt to taste.
- 5
Assemble the Dish
Slice the pork chashu into thin pieces. Arrange the buckwheat noodles on a serving plate, place the chashu, menma bamboo shoots, nori sheets, and chopped green onions on the side. Serve the dipping soup in a separate bowl alongside.
