Tsukemen

Ingredients

• Chili oil - 1 tablespoon
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Dashi powder - 1 teaspoon
• Chicken broth - 2 cups
• Mirin - 2 tablespoons
• Soy sauce - 3 tablespoons
• Sesame seeds - 1 tablespoon
• Nori (seaweed) - 2 sheets, cut into strips
• Green onions - 2, chopped
• Eggs - 2
• Pork belly - 200 grams, thinly sliced
• Ramen noodles - 200 grams

Instructions

1. Cook the ramen noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a small bowl, mix together soy sauce, mirin, garlic, ginger, and chili oil to make the dipping sauce.
3. In a separate pot, bring the chicken broth to a simmer. Add the dashi powder and stir until dissolved.
4. Heat a pan over medium heat and cook the pork belly slices until crispy and cooked through. Set aside.
5. Boil the eggs for 6-7 minutes for a soft-boiled consistency. Peel and cut in half.
6. To serve, divide the dipping sauce into individual bowls. Arrange the cooked ramen noodles, pork belly slices, soft-boiled eggs, green onions, nori strips, and sesame seeds on a platter.
7. Dip the noodles into the dipping sauce and enjoy with your desired toppings.