Photograph of the finished Tsukemen

Japan · Mì chấm nước dùng đặc Tsukemen

Tsukemen

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh ramen Fresh ramen 1.8 lb
  • Photograph of Pork bones Pork bones 3.1 lb
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Dried flounder Dried flounder 2.8 oz
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Simmer the pork bones for 2 hours and 30 minutes over medium heat until the broth is cloudy and thick.
  2. 2 Reduce the broth to one-third of its original volume; the tsukemen dipping sauce must be three times thicker than regular noodle broth because the cold noodles will dilute it.
  3. 3 Cook the dried flounder separately for 10 minutes, then mix it into the concentrated broth and season with soy sauce and mirin.
  4. 4 Simmer pork belly for 40 minutes, then slice it thickly to make chashu.
  5. 5 Boil the ramen noodles for 2 minutes, then rinse them with ice water to make them firm. When the noodles are soft, the dipping sauce will slide off easily when you pick them up.
  6. 6 Serve the cold noodles in one bowl and the hot dipping sauce in another, along with the chashu (rice flour dumplings), bamboo shoots, egg, and seaweed.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: simmer the bones under high pressure for 50 minutes, then release the pressure naturally, and then open the lid and simmer for 20 minutes until thickened.

Start cooking