Tsukemen - Tokyo Dipping Ramen
The invention that changed ramen — thick noodles dipped by the mouthful into a deeply concentrated shoyu-vinegar broth.
🍳 Cook: 15 min
Ingredients
| 4 portions | thick straight ramen noodles | |
| 2 cups (480ml) | pork broth | |
| 1/2 cup (120ml) | chicken stock | |
| 4 tbsp | 60 ml | soy sauce |
| 2 tbsp | 30 ml | rice vinegar |
| 1 tbsp | 15 ml | mirin |
| 1 tbsp | 15 ml | sake |
| 2 tbsp | 30 ml | pork back fat or sesame oil |
| — | chashu pork, menma, nori, green onion, soft-boiled egg (to top) |
Instructions
- Combine pork broth, chicken stock, soy sauce, rice vinegar, mirin and sake in a saucepan. Simmer for 10 minutes to concentrate.
- Stir in pork back fat or sesame oil. Divide into deep cups for dipping and keep very hot.
- Cook the noodles until just done. Rinse under cold water and drain completely — cold noodles are traditional.
- Divide the cold noodles onto plates. Arrange the toppings on the noodles or on the side.
- Dip bundles of noodles into the hot broth and eat. At the end, add hot water to dilute the remaining dipping broth and drink it as soup.