Hellofresh chicken over garlic parmesan spaghetti

My 13 week old puppy was staying at my mother in laws house for a few weeks while I was out of town. When I got back she was showing symptoms of a bad UTI. I took her to the vet and a few hundred dollars later she's on antibiotics. I was going over if anything changed in her diet while I was gone and she said that she was sprinkling this type of seasoning on her food??? these ingredients CANT be good right!
INGREDIENTS: WHEAT FLOUR, SEA SALT, WHEY, GELATIN, CANE SUGAR, YEAST EXTRACT, CHICKEN FAT, NATURAL FLAVOR (CONTAINS TORULA YEAST), GARLIC, MALTODEXTRIN, TURKEY BONE BROTH, XANTHAN GUM, DEXTROSE, SALT, CARAMEL COLOR, CHICKEN BROTH, SPICES, ONION*, PAPRIKA, CITRIC ACID, VINEGAR. *DEHYDRATED

Back in the good old days of covid and lot of time on my hands, I ordered from my local chili farm some hot chilis. With names such as "Orange Death" and "Dragon's breath" and promised Scoville scores over two point two million, I knew I was in for pain.
I tried piece of one with a large bowl of chili and regretted it. I could hardly talk, and felt the chili going down through my body. I was sweating all night with stomach pains and so very glad of the hand bidet on the toilet.
So I added about 3% salt, and some garlic to the chopped up chilis and vacuum packed them and put them on the shelf to think about what they had done.
About six months later I opened them up and tried again, having forgotten how bad it was. It was still close to inedible with a fire that burns hotter than the sun....twice.
So I put them in a jar in the fridge and vowed revenge, someday...
So now, two years after the initial fermentation, I tried them again. Wow! The flavour is fan-fing-tastic and the heat has been reduced to a slow burn, similar to a Serrano. I'm not blending them or adding vinegar or anything else, just putting bits on my chicken or in my rice.
I'm inspired now to do other superhots and see what I can do. And so happy I just wanted to share!

I was planning on fasting for two days. Instead I cooked 500 grams of mince meat, I added maybe 60 grams of butter, salt, pepper, garlic, 7 egg yolks and a heap of parmesan cheese. I added an extra egg yolk as I wanted some fat, plus I guess I wanted to fight the eating disorder. I ate probably one quarter. My tummy has been shrinking so I can't eat as much plus medicine side effects. It was yummy, and I've got left overs. I'm really glad I did this and I'm very proud of me. 😊

A delicious and flavorful Sichuan minced meat dish with green beans, garlic, and bell peppers, served over a bed of creamy coconut rice, cooked to perfection in a microwave rice steamer.
Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes Serves: 4
Equipment:

• Skillet
• Microwave rice steamer
• Cutting board
• Knife

Ingredients:

• 500 grams half/half minced meat (pork and beef)
• 250 grams frozen green beans
• 100 grams chopped garlic
• 150 grams chopped red and green bell pepper
• 1/4 cup Lee Kum Kee Spicy Sichuan Stir-Fry Sauce
• 2 tablespoons sesame oil
• 1 tablespoon dark soy sauce
• 2 cups jasmine rice
• 3 cups coconut milk
• 1 teaspoon chicken powder
• Salt and pepper, to taste

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Set aside.
2. In a microwave rice steamer, combine the rinsed rice, coconut milk, and chicken powder. Stir well, secure the lid, and microwave according to your rice steamer's instructions or until the rice is tender and has absorbed the coconut milk. Let the rice stand, covered, for 5 minutes before fluffing with a fork.
3. While the rice is cooking, heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the minced meat to the skillet and season it with salt and pepper. Stir-fry the meat until it is cooked through and starts to get crispy, about 8-10 minutes. Remove the meat from the skillet and set it aside.
4. In the same skillet, add the remaining tablespoon of sesame oil, chopped garlic, and chopped red and green bell peppers. Stir-fry for 2-3 minutes, until the vegetables begin to soften.
5. Add the frozen green beans to the skillet and stir-fry for an additional 3-4 minutes, or until they are heated through but still crisp-tender.
6. Return the cooked minced meat to the skillet, and add the Spicy Sichuan Stir-Fry Sauce and dark soy sauce. Stir well to combine, and cook for an additional 2-3 minutes, until everything is heated through and the flavors have melded together.
7. Taste the dish and adjust the seasoning with salt and pepper, if needed.
8. To serve, spoon the coconut rice onto plates and top with the spicy Sichuan minced meat and green bean mixture.
9. Enjoy your delicious Spicy Sichuan Minced Meat with Green Beans and Coconut Rice!

https://preview.redd.it/rnkglqutg1ra1.jpg?width=2992&format=pjpg&auto=webp&s=d4b47e0ee52c152bd050dadc63074d7762e05910

A delicious and flavorful Sichuan minced meat dish with green beans, garlic, and bell peppers, served over a bed of creamy coconut rice, cooked to perfection in a microwave rice steamer.
Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes Serves: 4
Equipment:

• Skillet
• Microwave rice steamer
• Cutting board
• Knife

Ingredients:

• 500 grams half/half minced meat (pork and beef)
• 250 grams frozen green beans
• 100 grams chopped garlic
• 150 grams chopped red and green bell pepper
• 1/4 cup Lee Kum Kee Spicy Sichuan Stir-Fry Sauce
• 2 tablespoons sesame oil
• 1 tablespoon dark soy sauce
• 2 cups jasmine rice
• 3 cups coconut milk
• 1 teaspoon chicken powder
• Salt and pepper, to taste

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Set aside.
2. In a microwave rice steamer, combine the rinsed rice, coconut milk, and chicken powder. Stir well, secure the lid, and microwave according to your rice steamer's instructions or until the rice is tender and has absorbed the coconut milk. Let the rice stand, covered, for 5 minutes before fluffing with a fork.
3. While the rice is cooking, heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the minced meat to the skillet and season it with salt and pepper. Stir-fry the meat until it is cooked through and starts to get crispy, about 8-10 minutes. Remove the meat from the skillet and set it aside.
4. In the same skillet, add the remaining tablespoon of sesame oil, chopped garlic, and chopped red and green bell peppers. Stir-fry for 2-3 minutes, until the vegetables begin to soften.
5. Add the frozen green beans to the skillet and stir-fry for an additional 3-4 minutes, or until they are heated through but still crisp-tender.
6. Return the cooked minced meat to the skillet, and add the Spicy Sichuan Stir-Fry Sauce and dark soy sauce. Stir well to combine, and cook for an additional 2-3 minutes, until everything is heated through and the flavors have melded together.
7. Taste the dish and adjust the seasoning with salt and pepper, if needed.
8. To serve, spoon the coconut rice onto plates and top with the spicy Sichuan minced meat and green bean mixture.
9. Enjoy your delicious Spicy Sichuan Minced Meat with Green Beans and Coconut Rice!
   
10. Photo: https://imgur.com/a/3mvgaOv
    

A delicious and flavorful Sichuan minced meat dish with green beans, garlic, and bell peppers, served over a bed of creamy coconut rice, cooked to perfection in a microwave rice steamer.
Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes Serves: 4
Equipment:

• Skillet
• Microwave rice steamer
• Cutting board
• Knife

Ingredients:

• 500 grams half/half minced meat (pork and beef)
• 250 grams frozen green beans
• 100 grams chopped garlic
• 150 grams chopped red and green bell pepper
• 1/4 cup Lee Kum Kee Spicy Sichuan Stir-Fry Sauce
• 2 tablespoons sesame oil
• 1 tablespoon dark soy sauce
• 2 cups jasmine rice
• 3 cups coconut milk
• 1 teaspoon chicken powder
• Salt and pepper, to taste

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Set aside.
2. In a microwave rice steamer, combine the rinsed rice, coconut milk, and chicken powder. Stir well, secure the lid, and microwave according to your rice steamer's instructions or until the rice is tender and has absorbed the coconut milk. Let the rice stand, covered, for 5 minutes before fluffing with a fork.
3. While the rice is cooking, heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the minced meat to the skillet and season it with salt and pepper. Stir-fry the meat until it is cooked through and starts to get crispy, about 8-10 minutes. Remove the meat from the skillet and set it aside.
4. In the same skillet, add the remaining tablespoon of sesame oil, chopped garlic, and chopped red and green bell peppers. Stir-fry for 2-3 minutes, until the vegetables begin to soften.
5. Add the frozen green beans to the skillet and stir-fry for an additional 3-4 minutes, or until they are heated through but still crisp-tender.
6. Return the cooked minced meat to the skillet, and add the Spicy Sichuan Stir-Fry Sauce and dark soy sauce. Stir well to combine, and cook for an additional 2-3 minutes, until everything is heated through and the flavors have melded together.
7. Taste the dish and adjust the seasoning with salt and pepper, if needed.
8. To serve, spoon the coconut rice onto plates and top with the spicy Sichuan minced meat and green bean mixture.
9. Enjoy your delicious Spicy Sichuan Minced Meat with Green Beans and Coconut Rice!

https://preview.redd.it/y9mfzrrvf1ra1.jpg?width=2992&format=pjpg&auto=webp&s=d563fa04a09793ea29a891cecb43240c94f3ae8e

Hi everyone, I’m late to the party this year! Every year as June approaches, I update my guides (What You Should Wear to Bonnaroo and How to Camp at Bonnaroo) with your comments from the previous year's posts and it has slowly grown!! I decided to compile both versions into one giant guide, and present to you: How to Bonnaroo, a Guide Vol. 4
\**NOTE - I have only ever done GA Camping, but there are still tips for all kinds of campers. I also realized after finally returning to The Farm last year, that there are likely holes of information that need to be updated with all the changes… Help me fill those in and leave your best pro tips to be written next year!! HAPPY ROO!!*
What you should wear to Bonnaroo: First of all, and most importantly, you should wear whatever you want to wear. People wear a variety of clothing at Bonnaroo… from rave gear, to full-on outfits, to t-shirts, to jerseys, to costumes, to toplessness. There is no right or wrong! The best recommendation is to DRESS FOR YOUR ROO. The days are long, and the weather is hot (and sometimes cold at night), there are 15+ hours of music daily and activities spread amongst miles of Farm. If you are planning to run all over and catch as many sets as possible, dress for comfort. Bring your cute outfit or two that you really want to wear for a photo, or to your favorite artist’s set, but then plan to change. Preparation really is key, but us Reddit Roovians got you, so let’s get into it!!!
PREPARE FOR ALL CONDITIONS. Pack sunscreen for the love of god, bring a hydration pack, and decide whether you want a rain jacket, poncho, or are cool with getting wet so be it. Bring a pair of sweatpants, a sweatshirt, and a long sleeve t-shirt. It can get shockingly cold at night and it’s nice to have options. At some point you’ll want to be cozy!!! Keep some warm clothes inside of your tent, then you won’t have to dig through your car trying to find them when you wake up in the middle of the night shivering.
PACKING. If you’ve planned an outfit, pack them separately to keep things quick/organized (like a gallon ziploc or Walmart sack). Overpack some practical clothes and keep them in a laundry basket. Maybe you don’t feel like wearing that planned outfit one day, maybe you get wet (rain, water slide, surprise champagne shower), maybe you get dirty and want to put on fresh clothing. Sunrise sets play until almost 5am, think about how many hours you’ll be wearing the same clothes! Bring 2-3 outfits per day, and if you can, purchase a locker! They’re a great place to store that extra outfit, sweatshirt, pair of shoes, etc. Remember, your campsite could be a 2+ mile round trip side adventure!
FOOT PROTECTION. In 2019 I walked 65 miles, and in 2022 I walked 54 miles, so you need to plan your footwear appropriately… and better yet, go above and beyond!!! Wear in your shoes and make sure they have good soles. Consider packing multiple types of shoes if you have space so you can change them. On god my favorite shoes to wear at Roo are Crocs, otherwise hiking boots or tennis shoes. A pair of flip-flops for mornings at camp are also key! Shoe inserts are another option you can look into. Pack band-aids, moleskin, cleaning/treating supplies, and thick socks (2 pairs per day). Be a pro, don’t wait to protect your feet until the damage is already done, I legit allocate 15mins of my morning to doctoring them. Med Tents will also give you band-aids and cleaning supplies!! PRO TIP: pack a designated feet soaking bowl and bring some epsom salt and/or do a ice water soak with that cooler water you’re about to dump! You can also freeze a canned good/water bottle and roll that under your foot #treatyofeet
EAR PROTECTION. Please wear it, please!!! There are so many brands now that make quality earplugs in a range of affordability. They do not drown out sound, I actually think they make it better. I use Eargasms.
PREPARE FOR CHAFING. Ladies, wear some biker shorts or fishnets. Gentlemen, pack that gold bond. Other recommendations: Body Glide and Boundreaux’s Butt Paste (a diaper rash cream that you can “slather on the inside of your thighs and walk in cool comfort”).
MASKS. Back in the day, the experts knew to wear a mask (or bandana) walking around Bonnaroo. There is seriously so much dust being kicked around, you’ll have a sore throat by day 3 and black boogers every night. The Other Stage was a dust storm by Sunday… bring something to cover your mouth, or be cool with swallowing mouthfuls of dirt.
LONG HAIR. I was unprepared to deal with my hair at my first Bonnaroo. It was knotted and thrown up in a bun by Saturday and Sunday. Pack some detangler, don’t forget a brush, maybe bring a small one for your backpack, and force yourself to deal with it before it gets worse. Don’t be afraid to ask someone to braid your hair around camp, someone would be delighted to do it for you! Keep a hair tie on your wrist at all times and extras in your fanny pack… one time a girl took a bobby pin out of her own hair for me haha! Fellas, if you have long hair, bring a sweatband.
Listen, don’t get me wrong… everyone at Bonnaroo looks ~cute as hell~ but the tenured attendees aren’t treating it like a fashion show, especially if they’re camping. Bring your favorite clothing… pack whatever brings you comfort. Your favorite t-shirt or Hawaiian shirt, anything with a trippy pattern, biker shorts and a bralette, and you’ll be good to go I promise! If you’re interested in purchasing Rave attire… check for local shops on Etsy and/or TikTok, shop at thrift stores for unique finds or look on Amazon! There are bigger brands like iHeartRaves and Dolls Kill, too.
While we’re at it, let’s knockout Showers & Bathrooms...
SHOWERING. You have a couple of options here:

1. TIER 1 - Pay for a shower. Showers are available at most PLAZA locations and are in private stalls. They cost $10 during peak hours and $5 during “happy hour” (unless they change the pricing). For those that have been keeping up, I finally paid for my first (and second) shower at Bonnaroo y’all… and I have to say, both were totally worth it. I stomped my hungover ass over there with a caddy of supplies and floated my way back to camp wrapped in a towel with a hair turban thrown on, and it was glorious.
2. TIER 2 - Buy a portable shower to set-up at camp. Here are basic, medium, pro examples of portable showers. This will require fetching water, or if you have space, bring gallons of water with you. They are cheap and if you keep them on the roof of your car, they will keep warm throughout the day for showers. You can also use these to brush your teeth and wash your hands without wasting your drinking water!
3. Tier 3 - Take an Italian shower… body wipes, face wipes, vagina wipes (yes), deodorant, dry shampoo, etc. It gets the job done, isn’t time consuming, and no one can tell the difference between today’s and yesterday’s dirt.

A WORD ABOUT NUDITY. Just be considerate about it, lol. Swimsuits are an option if you’re worried, which are honestly comfortable to hang out in at camp when it’s hot AF, but it’s easier said than done to wiggle into a leotard behind a tapestry flowing with the wind.
GOING TO THE BATHROOM. I can’t have fun until I know I can safely take a shit, ok? It is what it is.
Last year there were porta potties that had metal doors and flushed near the campgrounds. They were still hot, but nicer than regular porta potties. However, they always had longer lines in the morning because they’re in more populous locations. If you can muster up the regular ole porta potty, I didn’t think they were too bad last year, but that could’ve been a low attendance thing. PRO TIP - bring your own roll of toilet paper and wet wipes, and don’t be afraid to yell out for TP if you need it… been there, done that!
In 2019 there were wristbands you could buy to access a regularly cleaned, better-than-a-normal-porta-potty porta potty, with a sink and air conditioning but I didn’t notice them in 2022? If you do see them, snag a wristband at the beginning of the weekend to squeeze every penny! This was a great place to wash your face and take care of other hygiene-related items, but they did have 3 stalls so aren’t entirely private.
In Centeroo, you’re looking at the same options here, but the key is to get familiar with all the bathrooms as your preferences and priorities will ebb and flow in this regard. Are you peeing for the second time during a set because you chugged a water or are you needing to take a minute and contemplate life? You don’t want to be frantic when the spicy pie hits… but you also don’t need to worry about letting everyone in line know that you’re going to shit your pants if you don’t get on a toilet ASAP, because everyone will gladly let you go… again, been there, done that (and you can also sneak in through the back if needed). For the love of god, please make sure the bathrooms in the back are taken. You can politely check if there are feet in a stall, most of the time 25% of stalls are unused and we’re standing there for no reason.
Last year the Where in the Woods bathrooms were DISGUSTING, as in I could smell them from 20 feet away, and I ended up walking to the closet camp bathrooms. Something to keep in mind but hopefully we see some improvement.
FINALLY, a pro tip for my ladies… I highly suggest purchasing some funnels, they changed my life. Just trust me on this one! There are one-time use and reusable options, and I use these: Pee Buddy. Fuck walking to the bathroom everytime you need to pee at camp once you’ve broken the seal, and tbh, once you get comfortable, fuck sitting on a porta potty at all when avoidable. These knees ain't made for squatting no more.
How to camp at Bonnaroo: If you’re worried about camping, don’t be, it’s a big part of the Bonnaroo experience and fun! You can do it!!!
GET YOUR MIND RIGHT. In 2019 I waited in the Hellsboro line for 16 hrs and got a less-than-desirable-camping-location, and I was not happy about it. BUT it turned out to be quiet, close to the bathrooms (but not too close), and we somehow managed to get an end-of-row spot. In 2022 I waited in NO car line, had a close location, and great neighbors… but it was a 120-degree sweltering heatwave, and legit still in the 90’s going to sleep for two days. We hunkered down under the canopy, wore swimsuits, played games and got through it. Your neighbors will take care of you, and you’ll take care of them… maybe you won’t interact at all. You’ll land where you’re meant to be, go into it with that mindset. Perhaps you’re camped by a “DJ” who blasts music all night, but once the weekend is said and done, it’ll all be a part of your beautiful memories and your “that one time, at Bonaroo'' stories, so embrace the adversities and go with the flow.
GET TO KNOW THE AREA AROUND YOUR CAMPGROUND. Is there a plaza close by? What amenities are offered there? Where are the closest bathrooms? Is there food nearby? Being familiar with your camp surroundings early on will set you up for success. It is especially important to know your pod number and to define some landmarks that can help find your campsite/row (unique flag, tapestry, etc.)
SAFETY MEASUREMENTS. Introduce yourself to your neighbors. Always keep your valuables locked in your car when you aren’t at camp, and bring an extra set of keys with you! If you are participating in “ACTIVITIES,” be weary of your surroundings and use good judgment.
BARE MINIMUM NEEDS

1. Canopy. You NEED shade, and heavy duty stakes to hold it down… we don’t want that bitch floating away, AND IT WILL. Use a rubber mallet to get those stakes deep in the ground. There has been debate on whether mallets are allowed, but I’ve never had an issue getting mine in?
2. Canopy Walls. This provides extra shade and privacy when needed. A lot of people use sheets or tapestries. You can also use shower curtains (the rings allow you to open/close them as you please).
3. Sleeping Arrangements. I always use a tent (don’t forget your tent roof, poles, and stakes!), with an air mattress, fitted sheet, pillow, and blankets. HOWEVER, lots of people are quick to share that a cot or hammock are much breezier options as it does tend to get stuffy in your tent once the sun comes up. If you choose to go the cot/hammock route, make sure you bring warm clothes or a blanket in case it gets cold at night. If you are balling on a budget, I’ve known people to take their hammocks to The Grove and sleep. I’m a late night raver, so I expect to get 5 solid hours of sleep each night, and then usually take a power nap somewhere shady inside of Centeroo!

The weekend will be long, but if you have these items, you can survive! The OZARK brand from Walmart is durable and affordable if you need any of them. Consider practicing your set-up if you aren’t already comfortable setting up a canopy and tent… if you need help, ask your neighbors!
OTHER ESSENTIAL ITEMS

1. Tarps (to keep dirt away or to keep your stuff dry)
2. Flashlights (your campsite will be really dark at night)
3. A portable fan with extra batteries (I have THIS one)
4. Beach chairs, or something else to sit on, and a table.
5. Squishy ear plugs that are comfortable to sleep in!
6. A power inverter (only turn your car on when needed and be mindful of carbon monoxide poisoning!)
7. A Bluetooth speaker to play some relaxing tunes at a low volume (because we’re respectable people) in your tent to help drown out noise and bust it out during the day for entertainment while you get ready!

COOLERS & COOKING/FOOD.
Unless camping is a larger part of your experience, stick to the basics when it comes to cooking. Breakfast and late-night snacks are the most practical to cook, and cooking at the beginning of the weekend to save money. You most likely won’t want to return to camp for lunch and there’s so many yummy vendors to try out!!!
Make sure everything you bring is high in protein or has nutritional value. Consider your perishables or plan to eat them early in the weekend. Handle as much preparation as possible beforehand… chop everything, season everything, mix everything. Pre-crack your eggs into a bottle so you don’t have to worry about them breaking! Protect your food with sealable containers, or vacuum seal it, so cooler water doesn’t ruin your food.
I have THIS portable stove top that uses butane, and pack a cast iron, nonstick skillet, and utensils to get the job done.
Things that are pre-made, like Uncrustables (PB&J) and Spaghetti O’s (only needs to be warmed) will save you time, and snacks like Cliff Bars or Beef Jerky are filling. If possible, use pre-cooked meals like packaged grilled chicken or salami to throw in a wrap or sandwich, you can pre-shred some rotisserie chicken too! Bags of frozen veggies are easy to heat up or bring bags or raw veggies and individual hummus packets for a fresh snack. Peanut butter is easy to put on anything. Collect sauce packets from restaurants – they are easier to bring than entire bottles, plus glass isn’t allowed inside!
Don’t forget to clean-up with… dish towels, Clorox wipes, extra water, etc. and beware of ants!!! Take out your trash daily.
Let’s talk about coolers… do some preliminary work so you don’t waste what you bring, and consider using multiple coolers if you have space. Perhaps a large/small cooler, or a food cooler and a drink cooler, as your drink cooler is likely to be opened more and it’s more critical to keep your food cold. Pre-chill your cooler the night before you leave with a bag of ice, and then add new ice with your food/drinks (which should all be cool/cold/frozen beforehand, too). A lot of people recommend using dry ice, but be sure you know how to handle it.
A word about alcohol: you can’t carry alcohol into Centeroo, but at camp each individual may bring in 2 cases of beer, 1.75 liter of hard liquor, and 2 boxes of wine. No kegs are allowed and no glass whatsoever. Also, the Craft Beer Exchange is really fun if that’s your thing!!!
BRING PLENTY OF HYDRATION. Liquid IVs are great and Pedialyte is a fan favorite, although I can’t stand the thickness of it, haha.
CONCLUSION. If you made it this far, thanks for reading, and if you’re feeling intimated, just remember… This post is 4-years of experience, written in my comedic style with other commenter’s pro tips weaved into my personal stories. No matter how much you plan, something unexpected you’re unprepared for will happen, and you’ll deal with it. Don’t be fooled, we’re all out there just trying to survive and having the best time of our lives!!!

So I posted this originally on CICO and tried to cross post but since there’s a photo it won’t allow, and unfortunately I cannot post a link in this sub either. So below is the copy and paste of my post, feel free to visit CICO to see the pic as well!
I really wish I took a pic of it out of the oven but I was too excited and curious to think of it. Plus I had a hungry husband who just finished his long wrong right before dinner.
I had some squash and wanted to play a bit instead of the basic sautéed squash and such. I tried looking up recipes and came across a low carb keto one. Which is all well and good but let’s be real it’s sooooo calorie dense and it would send the meal right over the roof. Anyways, I then found a “lighter one” but it just sounded … not good. And flavorless. So I combined a little bit of both and made this magical squash gratin.
I’m glad I did the tweaks i did - now trust me. This sounds disgusting. And even when my husband asked how I made it I said it might be a little gross sounding so he said ok then wait for me to finish it then tell me … and he was VERY surprised by the ingredients!
3 yellow squash sliced 1 elephant garlic clove 1 red onion 1/4 c mozzarella 1 container of the small Fage 0% (nonfat Greek yogurt) 1/2 low fat small curd cottage cheese 1/4 c of nutritional yeast
Sauté the squash separately (with a generous amount of salt) then lay in a colander to drain the excess water. Sauté the onions and garlic when done mix the veggies together in a large bowl tossing in herbs, salt, pepper (or whatever seasoning you want)
Separately bowl add cottage cheese mozz yogurt nutritional yeast, mix that together well, then fold it in with the squash onions and garlic, put in a bake safe pan at 425 and bake for 15-20 min (until brown on top) then let rest for like 15 min so it gets thicker as it cools
My creation utilized the nutritional yeast to get the cheesier flavor and a small amount of mozz. I truly wouldn’t change a thing … MAYBE I’d sprinkle a little bit of cheese on top to bake (mix in Parmesan and mozz blend or something) but honestly that’s not a make it or break it.
The pic attached is 1/3 serving. The whole recipe I wrote (above) was actually for TWO servings. So for two servings it comes out to…. Drum rolllllll
Calories: 310 Protein: 31.9g Carbs: 33.8g Fat: 8.4g

Tsukemen has got to be one of the most underrepresented styles of Ramen here in the West. Think of Tsukemen as "dipping noodles," well, because that's exactly how they're eaten. Chubby, long noodles are lowered into a viscous, gravy-like soup for an end result that is much richer tasting (and feeling) than even the richest of Tonkotsu bowls.
A few years ago when I was in Japan, I tried a bowl of Tsukemen and it changed the way I view ramen in the best way possible. However, here in the States there are few places (outside of populous cities) that do Tsukemen well, if at all. So in an attempt to spread Tsukemen love I've teamed up with the Kobe Bryant of Ramen Making (for us Westerners), Mike Satinover... but you Ramenheads probably know him as Ramen_Lord.
Mike's knowledge of Ramen is incredible; he even once named a shop who's name eluded me from a mere description of the noodles and setting... I mean... the guy is encyclopedic with his noodle wisdom. Anyways, the full recipe to make a sped up (but not lacking in quality) Tsukemen AT HOME is listed out below. We'll cover it all from soup to toppings. I've also included a link to a cook-along video where Mike takes us on a deep dive into the style. I hope you dig it! Let me know if you have any questions, happy to help if I can.
INGREDIENTS
Soup

• Water, enough to cover bones by 1 inch
• 3 lbs Pork Bones, half femurs/half necks
• 3 lbs Chicken Backs
• 1 lb Chicken Feet
• 2 ½ lbs Pork Belly
• 1 Yellow Onion, peeled and quartered
• 2 inch knob of Ginger, peeled and sliced into ¼ inch coins
• 10 Garlic Cloves
• 20 g Kombu
• 80 g Niboshi
• 50 g Thick-Cut Katsuobushi
• 50 g Thick-Cut Sababushi
• 30 g Gyofun (fish powder)

1. Add water and pork bones to a pressure cooker, at least an 8-quart size cooker, but preferably 10-quart. Bring to a boil, and skim the scum, until little to none rises, around 20 minutes.
2. Roll the pork belly into a cylinder with kitchen twine, add to the pot after skimming. Cover, bring to high pressure, cook for 1 hour.
3. While cooking, remove the toenails of the chicken feet.
4. Open the pressure cooker using the fast release setting, remove the belly, add to a ziplock bag with chashu marinade for two hours at room temperature, agitating as needed to ensure coverage.
5. Add the chicken backs and chicken feet to the pressure cooker. Close the pressure cooker, bring to high pressure again, cook for 1 hour.
6. Fast release again, open the pressure cooker. Add onion, ginger, and garlic. Boil for 30 minutes uncovered.
7. In a stock bag or cheesecloth, add kombu, niboshi, katsuobushi, and sababushi and place in to the pot. Add the gyofun directly to the soup. Cook for 20 minutes at a boil.
8. Remove and discard the stock bag, Strain the soup, reserving the pulp of bones and meat and vegetables. Do not discard pulp.
9. Dig through the pulp to remove large bones, like femurs, or extra chunky neck bones. You’ll notice at this stage that the bones are quite brittle and can break under pressure. Any bones you can crumble in your fingers are good to keep.
10. Blend ⅔ the bones, meat, and vegetables in a blender with enough soup to make a slurry.
11. Combine slurry with remaining soup. Reserve until needed.

Chashu

• ¾ cup Soy Sauce
• ½ cup Mirin

1. Add cooked chashu to a ziplock bag. Add soy sauce and mirin to the bag. Remove air from the bag and let marinade at room temperature, rotating every so often until the soup is complete.

Shoyu Egg

• 4 cups Water
• ¾ cup Soy Sauce
• ⅓ cup Mirin

1. Add as many eggs as you’d like to boiling water and cook for 7 minutes. Immediately transfer the eggs to an ice bath. Allow the eggs to cool fully, then peel.
2. Mix water, soy sauce and mirin in a container. In a separate, resealable container, add the eggs and pour over enough brine to cover the eggs. Allow the eggs to marinade in the soy mixture, refrigerated, for 2 days before using.

Tare

• 1 cup Soy Sauce
• 2 Tbsp Mirin
• 1 tsp MSG

1. Mix well, refrigerate until needed.

To Assemble

• 1 cup Tsukemen Soup
• 2 Tbsp Tare
• 2 tsp Gyofun
• A few grinds of black pepper
• 1 cup Sun "Kaedama" Noodles
• Chashu, ¼ inch thick rounds
• Scallions, sliced thin
• Shoyu Egg
• Nori
• Menma
• Lime Wedge

1. Place the bowl for the noodles and the bowl for the soup in your oven at the lowest temperature.
2. Lay in ramen noodles to the warm noodle bowl. Top with two slices of chashu, a shoyu egg sliced down the middle, menma, two slices of nori and a lime wedge.
3. Add soup to the warm soup bowl. Top with scallions and gyofun.
4. Grab the noodles with your chopsticks, dip into the soup and slurp.

Full video here: https://www.youtube.com/watch?v=J18o5atHUf8&ab_channel=OmnivorousAdam

Tsukemen has got to be one of the most underrepresented styles of Ramen here in the West. Think of Tsukemen as "dipping noodles," well, because that's exactly how they're eaten. Chubby, long noodles are lowered into a viscous, gravy-like soup for an end result that is much richer tasting (and feeling) than even the richest of Tonkotsu bowls.
A few years ago when I was in Japan, I tried a bowl of Tsukemen and it changed the way I view ramen in the best way possible. However, here in the States there are few places (outside of populous cities) that do Tsukemen well, if at all. So in an attempt to spread Tsukemen love I've teamed up with the Kobe Bryant of Ramen Making (for us Westerners), Mike Satinover... but you Ramenheads probably know him as Ramen_Lord.
Mike's knowledge of Ramen is incredible; he even once named a shop who's name eluded me from a mere description of the noodles and setting... I mean... the guy is encyclopedic with his noodle wisdom. Anyways, the full recipe to make a sped up (but not lacking in quality) Tsukemen AT HOME is listed out below. We'll cover it all from soup to toppings. I've also included a link to a cook-along video where Mike takes us on a deep dive into the style. I hope you dig it! Let me know if you have any questions, happy to help if I can.
INGREDIENTS
Soup

• Water, enough to cover bones by 1 inch
• 3 lbs Pork Bones, half femurs/half necks
• 3 lbs Chicken Backs
• 1 lb Chicken Feet
• 2 ½ lbs Pork Belly
• 1 Yellow Onion, peeled and quartered
• 2 inch knob of Ginger, peeled and sliced into ¼ inch coins
• 10 Garlic Cloves
• 20 g Kombu
• 80 g Niboshi
• 50 g Thick-Cut Katsuobushi
• 50 g Thick-Cut Sababushi
• 30 g Gyofun (fish powder)

1. Add water and pork bones to a pressure cooker, at least an 8-quart size cooker, but preferably 10-quart. Bring to a boil, and skim the scum, until little to none rises, around 20 minutes.
2. Roll the pork belly into a cylinder with kitchen twine, add to the pot after skimming. Cover, bring to high pressure, cook for 1 hour.
3. While cooking, remove the toenails of the chicken feet.
4. Open the pressure cooker using the fast release setting, remove the belly, add to a ziplock bag with chashu marinade for two hours at room temperature, agitating as needed to ensure coverage.
5. Add the chicken backs and chicken feet to the pressure cooker. Close the pressure cooker, bring to high pressure again, cook for 1 hour.
6. Fast release again, open the pressure cooker. Add onion, ginger, and garlic. Boil for 30 minutes uncovered.
7. In a stock bag or cheesecloth, add kombu, niboshi, katsuobushi, and sababushi and place in to the pot. Add the gyofun directly to the soup. Cook for 20 minutes at a boil.
8. Remove and discard the stock bag, Strain the soup, reserving the pulp of bones and meat and vegetables. Do not discard pulp.
9. Dig through the pulp to remove large bones, like femurs, or extra chunky neck bones. You’ll notice at this stage that the bones are quite brittle and can break under pressure. Any bones you can crumble in your fingers are good to keep.
10. Blend ⅔ the bones, meat, and vegetables in a blender with enough soup to make a slurry.
11. Combine slurry with remaining soup. Reserve until needed.

Chashu

• ¾ cup Soy Sauce
• ½ cup Mirin

1. Add cooked chashu to a ziplock bag. Add soy sauce and mirin to the bag. Remove air from the bag and let marinade at room temperature, rotating every so often until the soup is complete.

Shoyu Egg

• 4 cups Water
• ¾ cup Soy Sauce
• ⅓ cup Mirin

1. Add as many eggs as you’d like to boiling water and cook for 7 minutes. Immediately transfer the eggs to an ice bath. Allow the eggs to cool fully, then peel.
2. Mix water, soy sauce and mirin in a container. In a separate, resealable container, add the eggs and pour over enough brine to cover the eggs. Allow the eggs to marinade in the soy mixture, refrigerated, for 2 days before using.

Tare

• 1 cup Soy Sauce
• 2 Tbsp Mirin
• 1 tsp MSG

1. Mix well, refrigerate until needed.

To Assemble

• 1 cup Tsukemen Soup
• 2 Tbsp Tare
• 2 tsp Gyofun
• A few grinds of black pepper
• 1 cup Sun "Kaedama" Noodles
• Chashu, ¼ inch thick rounds
• Scallions, sliced thin
• Shoyu Egg
• Nori
• Menma
• Lime Wedge

1. Place the bowl for the noodles and the bowl for the soup in your oven at the lowest temperature.
2. Lay in ramen noodles to the warm noodle bowl. Top with two slices of chashu, a shoyu egg sliced down the middle, menma, two slices of nori and a lime wedge.
3. Add soup to the warm soup bowl. Top with scallions and gyofun.
4. Grab the noodles with your chopsticks, dip into the soup and slurp.

Full video here: https://www.youtube.com/watch?v=J18o5atHUf8&ab_channel=OmnivorousAdam

Tsukemen has got to be one of the most underrepresented styles of Ramen here in the West. Think of Tsukemen as "dipping noodles," well, because that's exactly how they're eaten. Chubby, long noodles are lowered into a viscous, gravy-like soup for an end result that is much richer tasting (and feeling) than even the richest of Tonkotsu bowls.
A few years ago when I was in Japan, I tried a bowl of Tsukemen and it changed the way I view ramen in the best way possible. However, here in the States there are few places (outside of populous cities) that do Tsukemen well, if at all. So in an attempt to spread Tsukemen love I've teamed up with the Kobe Bryant of Ramen Making (for us Westerners), Mike Satinover... but you Ramenheads probably know him as Ramen_Lord.
Mike's knowledge of Ramen is incredible; he even once named a shop who's name eluded me from a mere description of the noodles and setting... I mean... the guy is encyclopedic with his noodle wisdom. Anyways, the full recipe to make a sped up (but not lacking in quality) Tsukemen AT HOME is listed out below. We'll cover it all from soup to toppings. I've also included a link to a cook-along video where Mike takes us on a deep dive into the style. I hope you dig it! Let me know if you have any questions, happy to help if I can.
INGREDIENTS
Soup

• Water, enough to cover bones by 1 inch
• 3 lbs Pork Bones, half femurs/half necks
• 3 lbs Chicken Backs
• 1 lb Chicken Feet
• 2 ½ lbs Pork Belly
• 1 Yellow Onion, peeled and quartered
• 2 inch knob of Ginger, peeled and sliced into ¼ inch coins
• 10 Garlic Cloves
• 20 g Kombu
• 80 g Niboshi
• 50 g Thick-Cut Katsuobushi
• 50 g Thick-Cut Sababushi
• 30 g Gyofun (fish powder)

1. Add water and pork bones to a pressure cooker, at least an 8-quart size cooker, but preferably 10-quart. Bring to a boil, and skim the scum, until little to none rises, around 20 minutes.
2. Roll the pork belly into a cylinder with kitchen twine, add to the pot after skimming. Cover, bring to high pressure, cook for 1 hour.
3. While cooking, remove the toenails of the chicken feet.
4. Open the pressure cooker using the fast release setting, remove the belly, add to a ziplock bag with chashu marinade for two hours at room temperature, agitating as needed to ensure coverage.
5. Add the chicken backs and chicken feet to the pressure cooker. Close the pressure cooker, bring to high pressure again, cook for 1 hour.
6. Fast release again, open the pressure cooker. Add onion, ginger, and garlic. Boil for 30 minutes uncovered.
7. In a stock bag or cheesecloth, add kombu, niboshi, katsuobushi, and sababushi and place in to the pot. Add the gyofun directly to the soup. Cook for 20 minutes at a boil.
8. Remove and discard the stock bag, Strain the soup, reserving the pulp of bones and meat and vegetables. Do not discard pulp.
9. Dig through the pulp to remove large bones, like femurs, or extra chunky neck bones. You’ll notice at this stage that the bones are quite brittle and can break under pressure. Any bones you can crumble in your fingers are good to keep.
10. Blend ⅔ the bones, meat, and vegetables in a blender with enough soup to make a slurry.
11. Combine slurry with remaining soup. Reserve until needed.

Chashu

• ¾ cup Soy Sauce
• ½ cup Mirin

1. Add cooked chashu to a ziplock bag. Add soy sauce and mirin to the bag. Remove air from the bag and let marinade at room temperature, rotating every so often until the soup is complete.

Shoyu Egg

• 4 cups Water
• ¾ cup Soy Sauce
• ⅓ cup Mirin

1. Add as many eggs as you’d like to boiling water and cook for 7 minutes. Immediately transfer the eggs to an ice bath. Allow the eggs to cool fully, then peel.
2. Mix water, soy sauce and mirin in a container. In a separate, resealable container, add the eggs and pour over enough brine to cover the eggs. Allow the eggs to marinade in the soy mixture, refrigerated, for 2 days before using.

Tare

• 1 cup Soy Sauce
• 2 Tbsp Mirin
• 1 tsp MSG

1. Mix well, refrigerate until needed.

To Assemble

• 1 cup Tsukemen Soup
• 2 Tbsp Tare
• 2 tsp Gyofun
• A few grinds of black pepper
• 1 cup Sun "Kaedama" Noodles
• Chashu, ¼ inch thick rounds
• Scallions, sliced thin
• Shoyu Egg
• Nori
• Menma
• Lime Wedge

1. Place the bowl for the noodles and the bowl for the soup in your oven at the lowest temperature.
2. Lay in ramen noodles to the warm noodle bowl. Top with two slices of chashu, a shoyu egg sliced down the middle, menma, two slices of nori and a lime wedge.
3. Add soup to the warm soup bowl. Top with scallions and gyofun.
4. Grab the noodles with your chopsticks, dip into the soup and slurp.

Full video here: https://www.youtube.com/watch?v=J18o5atHUf8&ab_channel=OmnivorousAdam

Tsukemen has got to be one of the most underrepresented styles of Ramen here in the West. Think of Tsukemen as "dipping noodles," well, because that's exactly how they're eaten. Chubby, long noodles are lowered into a viscous, gravy-like soup for an end result that is much richer tasting (and feeling) than even the richest of Tonkotsu bowls.
A few years ago when I was in Japan, I tried a bowl of Tsukemen and it changed the way I view ramen in the best way possible. However, here in the States there are few places (outside of populous cities) that do Tsukemen well, if at all. So in an attempt to spread Tsukemen love I've teamed up with the Kobe Bryant of Ramen Making (for us Westerners), Mike Satinover... but you Ramenheads probably know him as Ramen_Lord.
Mike's knowledge of Ramen is incredible; he even once named a shop who's name eluded me from a mere description of the noodles and setting... I mean... the guy is encyclopedic with his noodle wisdom. Anyways, the full recipe to make a sped up (but not lacking in quality) Tsukemen AT HOME is listed out below. We'll cover it all from soup to toppings. I've also included a link to a cook-along video where Mike takes us on a deep dive into the style. I hope you dig it! Let me know if you have any questions, happy to help if I can.
INGREDIENTS
Soup

• Water, enough to cover bones by 1 inch
• 3 lbs Pork Bones, half femurs/half necks
• 3 lbs Chicken Backs
• 1 lb Chicken Feet
• 2 ½ lbs Pork Belly
• 1 Yellow Onion, peeled and quartered
• 2 inch knob of Ginger, peeled and sliced into ¼ inch coins
• 10 Garlic Cloves
• 20 g Kombu
• 80 g Niboshi
• 50 g Thick-Cut Katsuobushi
• 50 g Thick-Cut Sababushi
• 30 g Gyofun (fish powder)

1. Add water and pork bones to a pressure cooker, at least an 8-quart size cooker, but preferably 10-quart. Bring to a boil, and skim the scum, until little to none rises, around 20 minutes.
2. Roll the pork belly into a cylinder with kitchen twine, add to the pot after skimming. Cover, bring to high pressure, cook for 1 hour.
3. While cooking, remove the toenails of the chicken feet.
4. Open the pressure cooker using the fast release setting, remove the belly, add to a ziplock bag with chashu marinade for two hours at room temperature, agitating as needed to ensure coverage.
5. Add the chicken backs and chicken feet to the pressure cooker. Close the pressure cooker, bring to high pressure again, cook for 1 hour.
6. Fast release again, open the pressure cooker. Add onion, ginger, and garlic. Boil for 30 minutes uncovered.
7. In a stock bag or cheesecloth, add kombu, niboshi, katsuobushi, and sababushi and place in to the pot. Add the gyofun directly to the soup. Cook for 20 minutes at a boil.
8. Remove and discard the stock bag, Strain the soup, reserving the pulp of bones and meat and vegetables. Do not discard pulp.
9. Dig through the pulp to remove large bones, like femurs, or extra chunky neck bones. You’ll notice at this stage that the bones are quite brittle and can break under pressure. Any bones you can crumble in your fingers are good to keep.
10. Blend ⅔ the bones, meat, and vegetables in a blender with enough soup to make a slurry.
11. Combine slurry with remaining soup. Reserve until needed.

Chashu

• ¾ cup Soy Sauce
• ½ cup Mirin

1. Add cooked chashu to a ziplock bag. Add soy sauce and mirin to the bag. Remove air from the bag and let marinade at room temperature, rotating every so often until the soup is complete.

Shoyu Egg

• 4 cups Water
• ¾ cup Soy Sauce
• ⅓ cup Mirin

1. Add as many eggs as you’d like to boiling water and cook for 7 minutes. Immediately transfer the eggs to an ice bath. Allow the eggs to cool fully, then peel.
2. Mix water, soy sauce and mirin in a container. In a separate, resealable container, add the eggs and pour over enough brine to cover the eggs. Allow the eggs to marinade in the soy mixture, refrigerated, for 2 days before using.

Tare

• 1 cup Soy Sauce
• 2 Tbsp Mirin
• 1 tsp MSG

1. Mix well, refrigerate until needed.

To Assemble

• 1 cup Tsukemen Soup
• 2 Tbsp Tare
• 2 tsp Gyofun
• A few grinds of black pepper
• 1 cup Sun "Kaedama" Noodles
• Chashu, ¼ inch thick rounds
• Scallions, sliced thin
• Shoyu Egg
• Nori
• Menma
• Lime Wedge

1. Place the bowl for the noodles and the bowl for the soup in your oven at the lowest temperature.
2. Lay in ramen noodles to the warm noodle bowl. Top with two slices of chashu, a shoyu egg sliced down the middle, menma, two slices of nori and a lime wedge.
3. Add soup to the warm soup bowl. Top with scallions and gyofun.
4. Grab the noodles with your chopsticks, dip into the soup and slurp.

Full video here: https://www.youtube.com/watch?v=J18o5atHUf8&ab_channel=OmnivorousAdam

Tsukemen has got to be one of the most underrepresented styles of Ramen here in the West. Think of Tsukemen as "dipping noodles," well, because that's exactly how they're eaten. Chubby, long noodles are lowered into a viscous, gravy-like soup for an end result that is much richer tasting (and feeling) than even the richest of Tonkotsu bowls.
A few years ago when I was in Japan, I tried a bowl of Tsukemen and it changed the way I view ramen in the best way possible. However, here in the States there are few places (outside of populous cities) that do Tsukemen well, if at all. So in an attempt to spread Tsukemen love I've teamed up with the Kobe Bryant of Ramen Making (for us Westerners), Mike Satinover... but you Ramenheads probably know him as Ramen_Lord.
Mike's knowledge of Ramen is incredible; he even once named a shop who's name eluded me from a mere description of the noodles and setting... I mean... the guy is encyclopedic with his noodle wisdom. Anyways, the full recipe to make a sped up (but not lacking in quality) Tsukemen AT HOME is listed out below. We'll cover it all from soup to toppings. I've also included a link to a cook-along video where Mike takes us on a deep dive into the style. I hope you dig it! Let me know if you have any questions, happy to help if I can.

INGREDIENTS

Soup

• Water, enough to cover bones by 1 inch
• 3 lbs Pork Bones, half femurs/half necks
• 3 lbs Chicken Backs
• 1 lb Chicken Feet
• 2 ½ lbs Pork Belly
• 1 Yellow Onion, peeled and quartered
• 2 inch knob of Ginger, peeled and sliced into ¼ inch coins
• 10 Garlic Cloves
• 20 g Kombu
• 80 g Niboshi
• 50 g Thick-Cut Katsuobushi
• 50 g Thick-Cut Sababushi
• 30 g Gyofun (fish powder)

1. Add water and pork bones to a pressure cooker, at least an 8-quart size cooker, but preferably 10-quart. Bring to a boil, and skim the scum, until little to none rises, around 20 minutes.
2. Roll the pork belly into a cylinder with kitchen twine, add to the pot after skimming. Cover, bring to high pressure, cook for 1 hour.
3. While cooking, remove the toenails of the chicken feet.
4. Open the pressure cooker using the fast release setting, remove the belly, add to a ziplock bag with chashu marinade for two hours at room temperature, agitating as needed to ensure coverage.
5. Add the chicken backs and chicken feet to the pressure cooker. Close the pressure cooker, bring to high pressure again, cook for 1 hour.
6. Fast release again, open the pressure cooker. Add onion, ginger, and garlic. Boil for 30 minutes uncovered.
7. In a stock bag or cheesecloth, add kombu, niboshi, katsuobushi, and sababushi and place in to the pot. Add the gyofun directly to the soup. Cook for 20 minutes at a boil.
8. Remove and discard the stock bag, Strain the soup, reserving the pulp of bones and meat and vegetables. Do not discard pulp.
9. Dig through the pulp to remove large bones, like femurs, or extra chunky neck bones. You’ll notice at this stage that the bones are quite brittle and can break under pressure. Any bones you can crumble in your fingers are good to keep.
10. Blend ⅔ the bones, meat, and vegetables in a blender with enough soup to make a slurry.
11. Combine slurry with remaining soup. Reserve until needed.

Chashu

• ¾ cup Soy Sauce
• ½ cup Mirin

1. Add cooked chashu to a ziplock bag. Add soy sauce and mirin to the bag. Remove air from the bag and let marinade at room temperature, rotating every so often until the soup is complete.

Shoyu Egg

• 4 cups Water
• ¾ cup Soy Sauce
• ⅓ cup Mirin

1. Add as many eggs as you’d like to boiling water and cook for 7 minutes. Immediately transfer the eggs to an ice bath. Allow the eggs to cool fully, then peel.
2. Mix water, soy sauce and mirin in a container. In a separate, resealable container, add the eggs and pour over enough brine to cover the eggs. Allow the eggs to marinade in the soy mixture, refrigerated, for 2 days before using.

Tare

• 1 cup Soy Sauce
• 2 Tbsp Mirin
• 1 tsp MSG

1. Mix well, refrigerate until needed.

To Assemble

• 1 cup Tsukemen Soup
• 2 Tbsp Tare
• 2 tsp Gyofun
• A few grinds of black pepper
• 1 cup Sun "Kaedama" Noodles
• Chashu, ¼ inch thick rounds
• Scallions, sliced thin
• Shoyu Egg
• Nori
• Menma
• Lime Wedge

1. Place the bowl for the noodles and the bowl for the soup in your oven at the lowest temperature.
2. Lay in ramen noodles to the warm noodle bowl. Top with two slices of chashu, a shoyu egg sliced down the middle, menma, two slices of nori and a lime wedge.
3. Add soup to the warm soup bowl. Top with scallions and gyofun.
4. Grab the noodles with your chopsticks, dip into the soup and slurp.

Full video here: https://www.youtube.com/watch?v=J18o5atHUf8&ab_channel=OmnivorousAdam

Tsukemen has got to be one of the most underrepresented styles of Ramen here in the West. Think of Tsukemen as "dipping noodles," well, because that's exactly how they're eaten. Chubby, long noodles are lowered into a viscous, gravy-like soup for an end result that is much richer tasting (and feeling) than even the richest of Tonkotsu bowls.
A few years ago when I was in Japan, I tried a bowl of Tsukemen and it changed the way I view ramen in the best way possible. However, here in the States there are few places (outside of populous cities) that do Tsukemen well, if at all. So in an attempt to spread Tsukemen love I've teamed up with the Kobe Bryant of Ramen Making (for us Westerners), Mike Satinover... but you Ramenheads probably know him as Ramen_Lord.
Mike's knowledge of Ramen is incredible; he even once named a shop who's name eluded me from a mere description of the noodles and setting... I mean... the guy is encyclopedic with his noodle wisdom. Anyways, the full recipe to make a sped up (but not lacking in quality) Tsukemen AT HOME is listed out below. We'll cover it all from soup to toppings. I've also included a link to a cook-along video where Mike takes us on a deep dive into the style. I hope you dig it! Let me know if you have any questions, happy to help if I can.

INGREDIENTS

Soup

• Water, enough to cover bones by 1 inch
• 3 lbs Pork Bones, half femurs/half necks
• 3 lbs Chicken Backs
• 1 lb Chicken Feet
• 2 ½ lbs Pork Belly
• 1 Yellow Onion, peeled and quartered
• 2 inch knob of Ginger, peeled and sliced into ¼ inch coins
• 10 Garlic Cloves
• 20 g Kombu
• 80 g Niboshi
• 50 g Thick-Cut Katsuobushi
• 50 g Thick-Cut Sababushi
• 30 g Gyofun (fish powder)

1. Add water and pork bones to a pressure cooker, at least an 8-quart size cooker, but preferably 10-quart. Bring to a boil, and skim the scum, until little to none rises, around 20 minutes.
2. Roll the pork belly into a cylinder with kitchen twine, add to the pot after skimming. Cover, bring to high pressure, cook for 1 hour.
3. While cooking, remove the toenails of the chicken feet.
4. Open the pressure cooker using the fast release setting, remove the belly, add to a ziplock bag with chashu marinade for two hours at room temperature, agitating as needed to ensure coverage.
5. Add the chicken backs and chicken feet to the pressure cooker. Close the pressure cooker, bring to high pressure again, cook for 1 hour.
6. Fast release again, open the pressure cooker. Add onion, ginger, and garlic. Boil for 30 minutes uncovered.
7. In a stock bag or cheesecloth, add kombu, niboshi, katsuobushi, and sababushi and place in to the pot. Add the gyofun directly to the soup. Cook for 20 minutes at a boil.
8. Remove and discard the stock bag, Strain the soup, reserving the pulp of bones and meat and vegetables. Do not discard pulp.
9. Dig through the pulp to remove large bones, like femurs, or extra chunky neck bones. You’ll notice at this stage that the bones are quite brittle and can break under pressure. Any bones you can crumble in your fingers are good to keep.
10. Blend ⅔ the bones, meat, and vegetables in a blender with enough soup to make a slurry.
11. Combine slurry with remaining soup. Reserve until needed.

Chashu

• ¾ cup Soy Sauce
• ½ cup Mirin

1. Add cooked chashu to a ziplock bag. Add soy sauce and mirin to the bag. Remove air from the bag and let marinade at room temperature, rotating every so often until the soup is complete.

Shoyu Egg

• 4 cups Water
• ¾ cup Soy Sauce
• ⅓ cup Mirin

1. Add as many eggs as you’d like to boiling water and cook for 7 minutes. Immediately transfer the eggs to an ice bath. Allow the eggs to cool fully, then peel.
2. Mix water, soy sauce and mirin in a container. In a separate, resealable container, add the eggs and pour over enough brine to cover the eggs. Allow the eggs to marinade in the soy mixture, refrigerated, for 2 days before using.

Tare

• 1 cup Soy Sauce
• 2 Tbsp Mirin
• 1 tsp MSG

1. Mix well, refrigerate until needed.

To Assemble

• 1 cup Tsukemen Soup
• 2 Tbsp Tare
• 2 tsp Gyofun
• A few grinds of black pepper
• 1 cup Sun "Kaedama" Noodles
• Chashu, ¼ inch thick rounds
• Scallions, sliced thin
• Shoyu Egg
• Nori
• Menma
• Lime Wedge

1. Place the bowl for the noodles and the bowl for the soup in your oven at the lowest temperature.
2. Lay in ramen noodles to the warm noodle bowl. Top with two slices of chashu, a shoyu egg sliced down the middle, menma, two slices of nori and a lime wedge.
3. Add soup to the warm soup bowl. Top with scallions and gyofun.
4. Grab the noodles with your chopsticks, dip into the soup and slurp.

Full video here: https://www.youtube.com/watch?v=J18o5atHUf8&ab_channel=OmnivorousAdam

Kind of miss the short rib