Tsukemen

Method

1. 1 Simmer the pork bones for 2 hours and 30 minutes over medium heat until the broth is cloudy and thick.
2. 2 Reduce the broth to one-third of its original volume; the tsukemen dipping sauce must be three times thicker than regular noodle broth because the cold noodles will dilute it.
3. 3 Cook the dried flounder separately for 10 minutes, then mix it into the concentrated broth and season with soy sauce and mirin.
4. 4 Simmer pork belly for 40 minutes, then slice it thickly to make chashu.
5. 5 Boil the ramen noodles for 2 minutes, then rinse them with ice water to make them firm. When the noodles are soft, the dipping sauce will slide off easily when you pick them up.
6. 6 Serve the cold noodles in one bowl and the hot dipping sauce in another, along with the chashu (rice flour dumplings), bamboo shoots, egg, and seaweed.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: simmer the bones under high pressure for 50 minutes, then release the pressure naturally, and then open the lid and simmer for 20 minutes until thickened.