Japan

Tsukemen

Name: Tsukemen
Total time: 60 min
Yield: 2
Cuisine: Japan
Ingredients: 300 g Thick ramen noodles; 400 ml Pork bone broth; 2 tbsp each Soy sauce & mirin; 150 g Chashu (pork belly); 1 handful Katsuobushi; some of each Spring onion & nori

Dipping ramen

Tsukemen became popular in 1960s Tokyo: thick, cold-rinsed ramen noodles dipped into an especially concentrated, hot broth.

The dip is richer and saltier than ordinary ramen soup, often pork- and fish-based with a hint of sourness and sweetness.

Servings2

Time60 min

LevelMedium

Ingredients

Thick ramen noodles300 g
Pork bone broth400 ml
Soy sauce & mirin2 tbsp each
Chashu (pork belly)150 g
Katsuobushi1 handful
Spring onion & norisome of each

★ = available authentic in the Asia Boutique

Preparation

Concentrate the broth with soy sauce, mirin and katsuobushi.
Cook the noodles al dente and rinse cold.
Drain the noodles and arrange on a plate.
Put hot dip with chashu into a bowl.
Dip the noodles in portions and eat.

Make it original

Katsuobushi and mirin for tsukemen are in the Asia Boutique.

Discover ingredients