I have tried the Tsukemen type ramen a few times and I find it fascinating. I want to be able to make it myself. My questions is: How exactly is it made? Is it made by simply reducing other ramen ...
I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering whether the same effect - breaking down ...