Authentic Japanese Tsukemen (Dipping Ramen) Recipe

Ingredients

  • 200g Tsukemen noodles
  • 500g Pork belly
  • 2 liters Water
  • 100g Soy sauce
  • 50g Sugar
  • 5g Salt
  • 2 Green onions
  • 200g Bamboo shoots
  • 2 Nori sheets
  • 2 Soft boiled eggs
  • 2 cloves Garlic
  • 100g Mirin
  • 5g Dashi stock powder
  • 50g Sake
  • 30g Sesame oil

Steps and instructions

  1. Start by preparing the broth. Place the pork belly in a large pot, add water, and bring to a boil over high heat. Skim off any scum that rises to the surface.
  2. Once the water is boiling, reduce heat to low. Add the soy sauce, sugar, salt, garlic, green onions, mirin, dashi stock powder, and sake to the pot. Simmer for 2-3 hours, stirring occasionally.
  3. While the broth is simmering, prepare the other ingredients. Cook the bamboo shoots in a separate pot of boiling water for 10 minutes, then drain and set aside. Soft boil the eggs, then peel and set aside. Cut the nori sheets into strips and set aside.
  4. After 2-3 hours, remove the pork from the broth and cut it into slices. Strain the broth through a fine-mesh sieve and discard the solids.
  5. Bring a large pot of water to a boil. Cook the Tsukemen noodles according to the package instructions, then drain and rinse under cold water.
  6. Divide the noodles among 2 bowls. Place a few slices of pork, a handful of bamboo shoots, a soft boiled egg, and a strip of nori in each bowl. Pour the strained broth into 2 separate bowls for dipping.
  7. Heat the sesame oil in a small saucepan over medium heat. Once hot, pour over the ingredients in each bowl.
  8. Enjoy the Tsukemen by dipping the noodles and other ingredients in the broth before eating.

Tools for making

  • Large pot - Used to boil pork belly and simmer the broth.
  • Fine-mesh sieve - Used to strain the broth and remove any solids.
  • Separate pot - Used to cook the bamboo shoots.
  • Saucepan - Used to heat sesame oil for garnishing.
  • Large bowl - Used to serve the Tsukemen noodles and other ingredients.
  • Chopsticks - Used for eating the Tsukemen noodles and ingredients.
  • Kitchen knife - Used to slice the pork belly.
  • Cutting board - Used for cutting and preparing ingredients.
  • Slotted spoon - Used for skimming off scum from the broth.
  • Strainer - Used to rinse the cooked noodles under cold water.

Recipe variations

  • Swap the pork belly for sliced chicken breast or beef slices.
  • Add vegetables such as spinach, bean sprouts, or corn to the toppings.
  • Try different dipping sauces like spicy miso, yuzu kosho, or sesame-based sauces.
  • For a vegetarian or vegan option, replace the pork belly with tofu or tempeh slices.
  • Experiment with different types of noodles such as udon, soba, or ramen noodles.
  • Add chili oil or spicy chili paste for an extra kick of heat.
  • Include additional garnishes like sliced radishes, pickled ginger, or shredded cabbage.
  • For a seafood twist, substitute the pork belly with grilled shrimp or scallops.
  • For a lighter version, use a clear broth instead of the soy sauce-based broth.
  • Add a squeeze of lemon or lime juice for a refreshing citrus flavor.

Recipe overview

Welcome to our Tsukemen recipe! Tsukemen, also known as dipping ramen, is a popular Japanese dish that features noodles served separately from a flavorful broth. The noodles, along with other ingredients such as pork belly, bamboo shoots, and soft boiled eggs, are dipped into the broth before each bite. This allows each ingredient to shine individually, while also blending together in a symphony of taste when eaten.

This recipe is a journey of flavors and textures. You'll start by simmering a rich pork belly broth, filled with umami from soy sauce, sake, mirin, and dashi stock. While the broth cooks, you'll prepare your accompaniments - tender bamboo shoots, slices of nori, and perfect soft boiled eggs. A final drizzling of heated sesame oil brings an added layer of flavor and a delightful aromatic touch.

The process may be a bit time-consuming, but the result is absolutely worth it. It’s a comforting bowl of deliciousness that's perfect for any time of the day. Enjoy the process of making this Tsukemen and, most importantly, enjoy the meal!

Common questions

  1. How long does it take to make Tsukemen?
    The total time to make Tsukemen is approximately 3-4 hours, including the preparation and cooking time for the broth.
  2. Can I use other types of meat instead of pork belly?
    Yes, you can use other types of meat like chicken or beef if you prefer. However, the flavor and texture may vary.
  3. Can I use pre-packaged Tsukemen noodles?
    Yes, you can use pre-packaged Tsukemen noodles. Just follow the cooking instructions on the package.
  4. Can I adjust the seasoning in the broth?
    Yes, you can adjust the seasoning in the broth to suit your taste. You can add more soy sauce, sugar, or salt as desired.
  5. What other toppings can I add?
    You can add various toppings to your Tsukemen, such as sliced green onions, bean sprouts, corn kernels, or even chili oil for some heat.
  6. Can I make the broth in advance?
    Yes, you can make the broth in advance. Let it cool, then store it in the refrigerator for up to 3 days. Reheat it before serving.
  7. Can I freeze the leftover broth?
    Yes, you can freeze the leftover broth in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
  8. Can I make Tsukemen vegetarian?
    Yes, you can make a vegetarian version of Tsukemen by using vegetable broth and substituting the meat with tofu or seitan.

Serving dishes and utensils

Origin stories

Tsukemen is a popular form of ramen that hails from the bustling streets of Tokyo, Japan. It was created in the early 1960s by Kazuo Yamagishi, a ramen shop owner who at the time was just 17 years old. Yamagishi-san came upon the idea quite by accident, when a busy customer requested his noodles and soup separately so he could eat quickly without scalding his mouth. This simple request sparked an idea that would revolutionize the world of ramen. Yamagishi-san began serving cold, firm noodles alongside a rich, hot broth. Customers would then dip the noodles in the soup just before eating, resulting in a unique blend of textures and temperatures. This innovative style of ramen has since become a favorite not only in Tokyo, but in noodle shops around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.