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Tsukemen

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Ingredients
  

  • 1/2 portion of Alkaline noodles

Dipping sauce

  • 1 Tbsp sesame oil
  • 1 tsp chopped red chillies up to you how much, really
  • 3 cloves of garlic crushed, skin removed
  • 1 stalk green onions
  • 1 thumb size ginger crushed
  • 200 g pork belly skin removed and reserved and then sliced thinly
  • 2 Tbsp soya sauce
  • 1 cup chicken stock can be made from stock cubes or bullion

Toppings

  • Scallions
  • Chilli oil
  • Yaki Nori
  • Soft boiled eggs

Instructions
 

Dipping sauce

  • In a hot pan, add the sesame oil, garlic, green onions and ginger. When it is fragrant, add the skin and fat from the pork belly.
  • Once the pork belly fat is brown, add stock and simmer until soft, about 15 minutes. Meanwhile, prepare the noodles.
  • Add the soya sauce and then the pork slices. Boil briefly, it should not take more than a minute if you have sliced the pork thin enough. Top with scallions and some chilli oil.
  • Dipping sauce is ready!

Noodles

  • The alkaline noodles must be cooked al dente and rinsed in cold water to remove all the starchiness.
  • Top with nori, scallions and eggs.