Noodles with a Simple, Simmered Pork Dipping Sauce
Ramen are noodles served in soup, but "tsukemen" is another popular style in which the noodles and soup are served separately. The noodles are then dipped in the soup.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving and includes the dipping sauce
- 2 packs instant ramen
- 120 g pork belly (thinly sliced)
- 1 tbsp red misoNote
Reddish-brown miso made from fermented soy beans and rice. With a salt content of about 13%, it is saltier than regular miso.
- 2 tsp doubanjiangNote
Broad bean mixed with chili pepper and flour. Very spicy.
- 1 tsp soy sauce
- 1 tsp sugar
- 1/2 tsp ginger (minced)
- 2 tbsp water
- 1 tbsp red miso
- 6 shiso leaves (minced)Note
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 60 g naga-negi long onion (minced)
- 6 tbsp soupNote
Use granulated chicken stock (Chinese style), diluted with hot water according to instructions on the label.
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 6 shiso leaves (minced)
- 1 tbsp vegetable oil
Cut the pork into 1 cm wide strips. Heat the vegetable oil in a frying pan and stir-fry the pork until brown. Add [A] and simmer.
Fill a pot with water and bring to the boil. Add the instant ramen and continue boiling, adding water 2-3 times to keep it from boiling ever. Drain thoroughly after cooking for slightly less time than stated on the pack. Cut the noodles into three using a pair of kitchen scissors. Arrange in individual serving bowls.
Mix the [dipping sauce] and pour into individual dipping bowls. Add the pork. Dip the noodles into the sauce to eat.