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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let’s cut the ingredients for tsukemen.

  • Cut the pork belly slices into 2 inch pieces.

  • Slice the long green onion using diagonal cuts.

  • Crush the garlic clove and ginger root with a wooden paddle.

  • Here, we will be using frozen shiitake and shimeji mushrooms.

  • The fresh mushrooms were cut

  • and frozen in a freezer bag.

  • Let’s make the tsukemen broth.

  • Stir-fry the fatty pork belly slices in the heated pot.

  • When the fat begins to melt,

  • sprinkle on the red chili pepper rings and continue to stir-fry.

  • Add the sake (2 tbsp)

  • and the Chinese-style chicken stock (400ml), made from instant chicken stock powder.

  • Drop in the green part of the onion, crushed garlic and ginger.

  • Bring to a boil on high heat.

  • Skim off the foam with a fine mesh strainer.

  • Adjust the heat to low and simmer for 10 minutes.

  • Remove the long green onion, ginger and garlic.

  • Add the soy sauce (3 tbsp).

  • Drop in the chopped long green onion,

  • and the shiitake and shimeji mushrooms.

  • Bring it to a boil on high heat and immerse the ingredients in the broth.

  • When it begins to boil again,

  • adjust the heat to low

  • and simmer for 4 to 5 minutes until the long green onion becomes wilted.

  • Drop in the rest of the pork belly slices.

  • When the pork is completely browned,

  • test the flavor of the broth.

  • Sprinkle on the pepper.

  • Finally, add the sesame oiltsp)

  • and vinegar (1 tsp).

  • Lightly stir

  • and turn off the burner.

  • Let’s cook the noodles for tsukemen.

  • Boil a generous amount of water in a large pot and drop in one bag of fresh ramen noodles at a time.

  • The cooking time depends on the thickness of the noodles

  • so follow the directions on the package.

  • When the noodles are cooked,

  • take the pot to the sink and strain the noodles.

  • Gently rinse the noodles in a mesh strainer under running water and remove the gooey texture on the surface.

  • Place the strainer in a bowl of water and continue to rinse the noodles.

  • Drain the noodles well.

  • Let the strainer sit in ice water and quickly cool down the noodles to increase the refreshing texture.

  • Remove and squeeze out the excess water from the noodles thoroughly.

  • Place the noodles on a plate covered with a bamboo mat.

  • Put the soft boiled egg next to the noodles.

  • Serve the piping-hot tsukemen broth and vegetables in a bowl.

  • Top with the bonito flakes

  • and chopped spring onion leaves.

  • Remember not to simmer the pork for long

  • so that it will remain tender and savory.

  • You can also add grated garlic and hot chili oil to your taste.

  • Mushrooms spoil easily, especially in the hot summer months.

  • Frozen fresh mushrooms are very handy to use and there is no need to de-frost them when you cook.

  • Good luck in the kitchen!

Hi, I'm Francis,

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B2 onion pork green onion broth garlic pork belly

How to Make Tsukemen

  • 44 9
    阿多賓 posted on 2013/09/19
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