Yuzu Shoyu Tsukemen

Ingredients

• 2 portions Thick-cut Ramen Noodles
• 500 ml Chicken Stock (unsalted)
• 4 tbsp Shoyu (Soy Sauce)
• 2 tbsp Mirin
• 2 tbsp Yuzu Juice
• 1 tsp Dashi Powder
• 4 slices Chashu Pork Slices
• 1/4 cup Menma (Bamboo Shoots)(optional)
• 2 squares Nori Sheets
• 2 stalks Green Onions
• 1 piece Ajitsuke Tamago (Marinated Egg)
• 1 tsp Rayu (Chili Oil)(optional)

Instructions

1. 1

   In a small saucepan, combine chicken stock, shoyu, mirin, and dashi powder.

2. 2

   Bring the mixture to a gentle simmer over medium heat for 10 minutes to concentrate the flavors.

3. 3

   While the broth simmers, boil a large pot of water and cook the thick ramen noodles according to package instructions, usually 1-2 minutes longer than standard ramen.

4. 4

   Drain the noodles and immediately shock them in an ice-water bath, rubbing them gently to remove excess starch.

5. 5

   Remove the broth from heat and stir in the fresh yuzu juice to preserve its bright aroma.

6. 6

   Divide the concentrated hot broth into two small deep dipping bowls and garnish with chopped green onions.

7. 7

   Arrange the cold, dry noodles on a separate plate or bamboo zaru, topped with chashu, egg, menma, and nori.

8. 8

   Serve immediately, dipping small portions of cold noodles into the hot yuzu broth before eating.