Supreme Soy Sauce Tsukemen & The Best Ever Bean Sprout Iriko Namul
ID: ae084460...
By using "Hondashi Iriko Dashi" (dried sardine stock), you can skip the tedious process of making stock from scratch and easily create a deeply flavorful, restaurant-quality soy sauce tsukemen (dipping noodles) at home. This is a highly satisfying recipe that allows you to make crunchy, perfectly paired bean sprout namul at the same time.
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🍳 Cooking Flow
Sprinkle salt on the bean sprouts while still in the bag and let sit for 10 minutes, blanch for 30 seconds, cool down, and toss with iriko dashi and sesame oil to make namul. → Score the pork loin, coat with soy sauce, sugar, and Ajinomoto, and microwave for 2 minutes 30 seconds to make the chashu. → Combine water, soy sauce, iriko dashi, chicken bouillon powder, vinegar, garlic, and bonito powder in a pot, bring to a boil to make the soup. → Boil the Chinese noodles, rinse under running water, and squeeze out all excess moisture thoroughly by hand. → Pour the soup into a bowl pre-warmed with lard in the microwave, top with chashu, menma, and green onions, and serve with the noodles.
Cooking Steps
Brief Cooking Order
Sprinkle salt on the bean sprouts while still in the bag and let sit for 10 minutes, blanch for 30 seconds, cool down, and toss with iriko dashi and sesame oil to make namul. → Score the pork loin, coat with soy sauce, sugar, and Ajinomoto, and microwave for 2 minutes 30 seconds to make the chashu. → Combine water, soy sauce, iriko dashi, chicken bouillon powder, vinegar, garlic, and bonito powder in a pot, bring to a boil to make the soup. → Boil the Chinese noodles, rinse under running water, and squeeze out all excess moisture thoroughly by hand. → Pour the soup into a bowl pre-warmed with lard in the microwave, top with chashu, menma, and green onions, and serve with the noodles.
Introduction
By using "Hondashi Iriko Dashi" (dried sardine stock), you can skip the tedious process of making stock from scratch and easily create a deeply flavorful, restaurant-quality soy sauce tsukemen (dipping noodles) at home. This is a highly satisfying recipe that allows you to make crunchy, perfectly paired bean sprout namul at the same time.
Step 1
[Bean Sprout Namul] Open the bag of bean sprouts (200g), add salt (1 teaspoon), close the bag, shake well to distribute, and let sit for 10 minutes.
Step 2
[Chashu] Place the pork loin in a heat-resistant container and use a meat tenderizer or fork to thoroughly pierce both sides.
Step 3
[Chashu] Add soy sauce (2 teaspoons), sugar (1 pinch), and Ajinomoto (1 shake) to the meat, coat well, cover, and microwave at 600W for about 2 minutes 30 seconds.
Step 4
[Tsukemen Soup] Combine water (400ml), soy sauce (2 tablespoons), chicken bouillon powder (1 tablespoon), Hondashi Iriko Dashi (1 tablespoon), sugar (1 tablespoon), rice vinegar (1 tablespoon), Ajinomoto (10 shakes), black pepper (6 shakes), chili powder (6 shakes), bonito powder (4-5g), minced garlic (10g), and salt (1 pinch) in a pot, stir, and bring to a boil.
Step 5
[Bean Sprout Namul] Place the salted bean sprouts into a separate pot of boiling water, boil for 30 seconds, drain into a colander, and let cool naturally without rinsing in water.
Ingredients List
Important Notes
By salting the bean sprouts beforehand, osmotic pressure removes excess moisture, ensuring they remain crunchy after boiling and absorb the iriko dashi flavor perfectly. 💡
Instead of adding lard directly to the soup pot, placing it in each individual serving bowl beforehand ensures the amount of oil is consistent, resulting in a look and taste like a professional ramen shop. ⚠️
Be sure to squeeze the water out of the noodles thoroughly. If moisture remains, the soup will become diluted and the flavor will be halved. 🍳
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