Tsukemen : Dipping Ramen Noodles

What's in it

8 parts read from its 10 ingredient lines and its title.

Tare and seasoning

• Tare made in the recipe a heading in the list

Noodles

• Fresh ramen noodles “2 portions fresh ramen noodles (*1)”

Toppings

• Chashu “6 slices Chashu (*2)”
• Marinated egg (ajitama) “1 Ajitama ramen egg (*3)”
• Nori “2 tbsp shredded nori seaweed sheet”
• Scallion or negi “1 tbsp Finely chopped scallions”
• Naruto or kamaboko fish cake “6 slices Naruto fish cakes”
• Sesame seeds “½ tbsp Toasted sesame seeds”

Against the usual Tsukemen

It has 2 of the 4 parts of the usual Tsukemen (dipping ramen): chashu and nori. Not on it: seafood or dashi (kombu, bonito, niboshi) and menma (bamboo shoots).

Less usual for the style: tare made in the recipe (in 10% of Tsukemen recipes).

Thick noodles served apart from a small bowl of concentrated dipping broth, often pork and seafood; each mouthful is dipped. The leftover broth is commonly thinned with hot soup at the end and drunk.