Superb Japanese Chashu & Tsukemen – Recipe

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  1. Cool tips. I wanna make tsukemen too.

    I plan to use the pre-made refrigerated tonkotsu concentrate broths/ramen (at Japanese grocery) and then add different ingredients, like – bonito/katsuobushi, maybe dried anchovy, miso, grated garlic.

    You think adding rice vinegar helps too? I notice tsukemen also has a sour/vinegar element perhaps.

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