Nakamoto-Style Salt Tsukemen (Chilled Noodles with Savory Salt Broth and Grated Yam)

Name: Nakamoto-Style Salt Tsukemen (Chilled Noodles with Savory Salt Broth and Grated Yam)
Yield: Serves 1 serving
Ingredients: as needed Lard,; 1 pinch rehydrated dried garlic; 3 1/2 oz pork belly (about 100g); 1/4 onion; as needed Sake,; 1 1/4 cups water (300 ml); About 2 teaspoons chicken bouillon powder (about 10g); 1 serving nameko mushrooms; 2 teaspoons or more salt; as needed Umami seasoning,; 2 okra; as needed Grated Japanese yam (tororo),; as needed Mitsuba (Japanese parsley),; as needed Lemon juice,; 1 serving noodles

ニンニクマシマシ @cook_40408930

A delicious salt-based tsukemen perfect for summer. Boost your stamina with sticky, nutritious ingredients, and enjoy a refreshing finish with lemon and mitsuba (Japanese parsley).
Recipe background: I wanted to eat this because the original shop doesn't make it, so I experimented until I created the tastiest version so far.

ニンニクマシマシ @cook_40408930

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Ingredients

Serves 1 serving

as neededLard,
1 pinchrehydrated dried garlic
3 1/2 ozpork belly (about 100g)
1/4onion
as neededSake,
1 1/4 cupswater (300 ml)
About 2 teaspoons chicken bouillon powder (about 10g)
1serving nameko mushrooms
2 teaspoonsor more salt
as neededUmami seasoning,
2okra
as neededGrated Japanese yam (tororo),
as neededMitsuba (Japanese parsley),
as neededLemon juice,
1serving noodles

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Steps

1

Read through the entire recipe before starting!
2

Rehydrate the dried garlic in water. Prepare the lard, pork belly (or sliced pork), umami seasoning, and sesame oil.
3

Boil the okra as needed. Grate the Japanese yam (tororo) as needed. Cut 1/4 onion into large cubes. Prepare mitsuba as needed. Cut the pork belly (about 3 1/2 oz/100g) into bite-sized pieces.
4

Bring 1 1/4 cups water (300 ml) and about 2 teaspoons chicken bouillon powder (10g) to a boil. If you like, add 1/2 teaspoon pork bone soup base. Start boiling the noodles at this point.
5

Heat lard in a frying pan (or cast iron pan). Add a pinch of rehydrated dried garlic. Add the pork belly. Season with salt and pepper. Add sake and simmer. Add the onion to the pan.
6

Pour the soup into the pan and bring to a boil over high heat. Add the nameko mushrooms. Start with 2 teaspoons salt and adjust to taste. A slightly salty flavor is best. Adjust with umami seasoning as needed.
7

Finish with a drizzle of sesame oil. Since the saltiness increases as it reduces, finish quickly. If it thickens too much, add a little hot water.
8

Once the noodles are cooked, rinse them under cold water to chill. Place the noodles on a plate. Pour the soup into a ramen bowl. Top with grated yam (tororo) and okra.
9

For extra flavor, add lemon juice. Mitsuba is also a great addition, even though it's not shown in the photo. This is a refreshing tsukemen perfect for summer!