Tsukemen

Name: Tsukemen
Cook time: 180 min
Total time: 180 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 400g Thick Ramen Noodles, fresh, tsukemen-style; 4 slices of Chashu (Pork), about 120 g total; 2 Ajitamas, soy-marinated soft-boiled, halved; 60g Menma, seasoned; 2 sheets of Nori, cut into strips or halves; 2 Scallions, thinly sliced; 500g Pork Bones, neck/back bones or pork trotters, rinsed; 500g Chicken Wing, or carcass, rinsed; 2 l Water; 10g Dried Kombu; 20g Dried Niboshi, heads and guts removed; 15g Katsuobushi, bonito flakes; 2 Shiitake Mushrooms, drieds; 1/2 Onion; 20g Ginger, sliced; 4 cloves of Garlic, crushed; 1 Leeks, green tops, rinsed; 80ml Soy Sauce; 30ml Mirin; 30ml Sake; 1 tsp Sugar; 2 tbsp Lard, or neutral oil; 1 tbsp Sesame Oil; 1 clove of Garlic, minced; 1 tsp Katsuobushi Powder, or finely ground dried fish powder; 1/2 tsp Pepper (Black), freshly ground; Some Rice Vinegar, to taste; Some Rayu, chili oil, to taste

Tsukemen is a satisfying Japanese dish of cold, chewy noodles served alongside a rich, concentrated dipping broth — each bite is dipped, slurped, and layered with savory toppings. This version builds a deep pork-and-fowl stock enriched with umami from dried fish and mushrooms, then dresses the noodles with slices of tender chashu, a soft marinated egg, menma and crisp scallions for contrast. It’s bold, comforting, and perfect for sharing.

Tsukemen is a satisfying Japanese dish of cold, chewy noodles served alongside a rich, concentrated dipping broth — each bite is d... Show more

Traditional Japanese Recipe

Health Grade

D · Occasional

Rating

4.3

Time

3 hrs

Price

4,44 €

Calories

1503 kcal

high protein

low sugar

comfort food

japanese

Method

Prep the toppings

Trim and slice the Onion into thick wedges, slice the Ginger, crush 4 cloves of Garlic for the broth, and mince 1 extra clove for the aroma oil. Thinly slice the green tops of Leeks. Cut the Nori into strips or halves, thinly slice the Scallion, and slice the Chashu (Pork) into 4 pieces if needed. Halve the Ajitama and set out the Menma so everything is ready for the final bowl.

Make the tare

In a small saucepan, combine Mirin, Sake, and Sugar. Bring them to a gentle simmer over medium heat for 2 minutes so the alcohol mellows, then stir in Soy Sauce and take the pan off the heat.

Cook the aroma oil

Warm the Lard and Sesame Oil in a small skillet over low heat. Stir in the minced garlic and cook for 2 minutes, just until it smells nutty and turns pale gold at the edges. Remove it from the heat right away before the garlic browns.

Build the broth

In a large stockpot, combine Water, Dried Kombu, Dried Niboshi, and Shiitake Mushrooms. Let them soak for 30 minutes so the broth starts developing flavor. Add the Pork Bones, Chicken Wing, Onion, Ginger, Garlic, and Leeks, then bring the pot up gradually until it just starts to bubble. Lift out the kombu before a hard boil, skim off any foam, and keep the broth at a lazy simmer for 120 minutes. Turn off the heat, stir in the Katsuobushi, and let it steep for 5 minutes.

Finish the broth

Strain the broth through a fine-mesh sieve into a clean pot, pressing the solids lightly to pull out the last bit of flavor. Whisk in the tare and aroma oil, then finish with Katsuobushi Powder and Pepper (Black). Keep the broth hot over very low heat while you boil the noodles.

Cook the noodles

Bring a separate pot of water to a rolling boil. Drop in the Thick Ramen Noodles and cook for 3 minutes, or until they are springy but still firm in the center. Drain at once, rinse under cold running water until the noodles feel clean and cool, and drain very well so the dipping broth stays concentrated.

Assemble and serve

Divide the noodles between two bowls or plates. Ladle the hot broth into two small dipping bowls, then top each one with the Chashu (Pork), Ajitama, Menma, Nori, and Scallion. Put Rice Vinegar and Rayu on the table so everyone can sharpen or spice up the broth to taste, then dip and eat right away.