Steps

1. Cut 2 eggplants into bite-sized pieces after peeling. Thinly slice 100g burdock root and diagonally slice the white part of 1 green onion stalk. Cut 150g beef slices into bite-sized pieces.
   🕒 01:29
2. Heat 2 tbsp Taihaku Sesame Oil in a frying pan. Add 10 sansho peppercorns and 2-3 chili peppers and sauté over low heat until fragrant.
   🕒 01:44
3. Once fragrant, remove the sansho pepper and chili peppers with a sieve to create an aromatic oil.
   🕒 02:09
4. Using the aromatic oil in the same frying pan, sauté 100g burdock root.
   🕒 02:20
5. Add 1/3 of the 150g beef slices and cook, rendering out the fat from the beef.
   🕒 02:54
6. Add the 2 eggplants and stir to combine while sautéing.
   🕒 03:16
7. Add 1 tbsp+ Cooking Sake (Rice Wine), 400-500ml Soup, 1 tbsp Hondashi (Japanese Soup Stock), 3 tbsp Soy Sauce, and 1 tbsp Salt. Bring to a boil over high heat, then reduce to medium heat and simmer for 4-5 minutes. (This is the key!) Tsukemen soup should taste slightly salty.
   🕒 03:45
8. Boil 2 servings of Chuka Noodles in a separate pot for about 2 minutes 30 seconds.
   🕒 04:37
9. Add the white part of 1 green onion stalk to the simmering soup.
   🕒 04:48
10. After boiling, rinse the chuka noodles with water and drain thoroughly in a colander.
    🕒 05:03
11. Add the remaining beef to the soup and cook lightly.
    🕒 05:43
12. Finish by drizzling Sesame Oil to taste.
    🕒 06:01
13. Serve the noodles and dipping soup in bowls. Garnish with the reserved chili peppers for color and enjoy.
    🕒 06:10