Nakamoto Style Salt Tsukemen (Chilled Noodles With Savory Salt Broth And Grated Yam) Recipe by ニンニクマシマシ
Cooking Instructions 1 Read through the entire recipe before starting! 2 Rehydrate the dried garlic in water. Prepare the lard, pork belly (or sliced pork), umami seasoning, and sesame oil. 3 Boil the okra as needed. Grate the Japanese yam (tororo) as needed. Cut 1/4 onion into large cubes. Prepare mitsuba as needed. Cut the pork belly (about 3 1/2 oz/100g) into bite-sized pieces. 4 Bring 1 1/4 cups water (300 ml) and about 2 teaspoons chicken bouillon powder (10g) to a boil. If you like, add 1/2 teaspoon pork bone soup base. Start boiling the noodles at this point. 5 Heat lard in a frying pan (or cast iron pan). Add a pinch of rehydrated dried garlic. Add the pork belly. Season with salt and pepper. Add sake and simmer. Add the onion to the pan. 6 Pour the soup into the pan and bring to a boil over high heat. Add the nameko mushrooms. Start with 2 teaspoons salt and adjust to taste. A slightly salty flavor is best. Adjust with umami seasoning as needed. 7 Finish with a drizzle of sesame oil. Since the saltiness increases as it reduces, finish quickly. If it thickens too much, add a little hot water. 8 Once the noodles are cooked, rinse them under cold water to chill. Place the noodles on a plate. Pour the soup into a ramen bowl. Top with grated yam (tororo) and okra. 9 For extra flavor, add lemon juice. Mitsuba is also a great addition, even though it's not shown in the photo. This is a refreshing tsukemen perfect for summer! 1 Read through the entire recipe before starting! 1 Read through the entire recipe before starting! 2 Rehydrate the dried garlic in water. Prepare the lard, pork belly (or sliced pork), umami seasoning, and sesame oil. 2 Rehydrate the dried garlic in water. Prepare the lard, pork belly (or sliced pork), umami seasoning, and sesame oil. 3 Boil the okra as needed. Grate the Japanese yam (tororo) as needed. Cut 1/4 onion into large cubes. Prepare mitsuba as needed. Cut the pork belly (about 3 1/2 oz/100g) into bite-sized pieces. 3 Boil the okra as needed. Grate the Japanese yam (tororo) as needed. Cut 1/4 onion into large cubes. Prepare mitsuba as needed. Cut the pork belly (about 3 1/2 oz/100g) into bite-sized pieces. 4 Bring 1 1/4 cups water (300 ml) and about 2 teaspoons chicken bouillon powder (10g) to a boil. If you like, add 1/2 teaspoon pork bone soup base. Start boiling the noodles at this point. 4 Bring 1 1/4 cups water (300 ml) and about 2 teaspoons chicken bouillon powder (10g) to a boil. If you like, add 1/2 teaspoon pork bone soup base. Start boiling the noodles at this point. 5 Heat lard in a frying pan (or cast iron pan). Add a pinch of rehydrated dried garlic. Add the pork belly. Season with salt and pepper. Add sake and simmer. Add the onion to the pan. 5 Heat lard in a frying pan (or cast iron pan). Add a pinch of rehydrated dried garlic. Add the pork belly. Season with salt and pepper. Add sake and simmer. Add the onion to the pan. 6 Pour the soup into the pan and bring to a boil over high heat. Add the nameko mushrooms. Start with 2 teaspoons salt and adjust to taste. A slightly salty flavor is best. Adjust with umami seasoning as needed. 6 Pour the soup into the pan and bring to a boil over high heat. Add the nameko mushrooms. Start with 2 teaspoons salt and adjust to taste. A slightly salty flavor is best. Adjust with umami seasoning as needed. 7 Finish with a drizzle of sesame oil. Since the saltiness increases as it reduces, finish quickly. If it thickens too much, add a little hot water. 7 Finish with a drizzle of sesame oil. Since the saltiness increases as it reduces, finish quickly. If it thickens too much, add a little hot water. 8 Once the noodles are cooked, rinse them under cold water to chill. Place the noodles on a plate. Pour the soup into a ramen bowl. Top with grated yam (tororo) and okra. 8 Once the noodles are cooked, rinse them under cold water to chill. Place the noodles on a plate. Pour the soup into a ramen bowl. Top with grated yam (tororo) and okra. 9 For extra flavor, add lemon juice. Mitsuba is also a great addition, even though it's not shown in the photo. This is a refreshing tsukemen perfect for summer! 9 For extra flavor, add lemon juice. Mitsuba is also a great addition, even though it's not shown in the photo. This is a refreshing tsukemen perfect for summer! 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