Homemade Ramen
No named styleLooks most like Tsukemen
June Xie · delish.com · 2019 · 4 serving(s)
Against 492 ramen recipes
Names no style, but its parts look most like Tsukemen (dipping ramen): 3 of its 4 usual parts.
What's in it
17 parts read from its 29 ingredient lines and its title.
- Broth base
- Chicken “8 c. low-sodium chicken broth”
- Seafood or dashi (kombu, bonito, niboshi) “30 g kombu (kelp), about a 10" square piece”
- Vegetable or mushroom “16 dried shiitake mushrooms”
- Tare and seasoning
- Soy sauce (shoyu) “1 1/4 c. low-sodium soy sauce”
- Mirin “1 1/4 c. mirin”
- Tare made in the recipe “3 tbsp. or more tare, to taste”
- Aroma oil
- Chili oil (rayu) “2 tsp. la-yu”
- Noodles
- Fresh ramen noodles “4 oz. fresh ramen noodles”
- Instant noodles “4 oz. fresh ramen noodles”
- Toppings
- Chashu “2 1/2 c. reserved chashu-tare liquid”
- Pork (other cuts) “1 lb. pork belly, skin on, cut into 2"-wide strips”
- Marinated egg (ajitama) “1 nitamago, halved”
- Nori “Nori (optional)”
- Scallion or negi “3 green onions, halved”
- Mushrooms (shiitake, enoki, shimeji) “2 reserved shiitake mushrooms, sliced”
- Sesame seeds “2 tsp. sesame seeds”
- Chili flakes or togarashi “1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes”
Why it looks like Tsukemen
It names no style, but it has 3 of the 4 parts of the usual Tsukemen (dipping ramen): seafood or dashi (kombu, bonito, niboshi), chashu and nori. Not on it: menma (bamboo shoots).
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.
Ingredients as published (29)
- 8 c. low-sodium chicken broth
- 16 dried shiitake mushrooms
- 30 g kombu (kelp), about a 10" square piece
- 20 g dried bonito flakes (about 2 c. loosely packed)
- 1 1/4 c. low-sodium soy sauce
- 1 1/4 c. mirin
- 1/2 c. sake
- 1 1/2 c. water
- 1/4 c. granulated sugar
- 2 tbsp. packed brown sugar
- 1 2" piece fresh ginger, sliced
- 3 cloves garlic, peeled and smashed
- 3 green onions, halved
- 1 lb. pork belly, skin on, cut into 2"-wide strips
- 4 cold large eggs
- 2 1/2 c. reserved chashu-tare liquid
- 8 cloves garlic, sliced
- 1/2 c. canola oil
- 1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes
- 2 tsp. sesame seeds
- 4 oz. fresh ramen noodles
- 1 1/2 c. chicken dashi
- 2 reserved shiitake mushrooms, sliced
- 3 tbsp. or more tare, to taste
- 2 slices chashu
- 1 nitamago, halved
- 1 green onion, white and light green parts only, very thinly sliced
- 2 tsp. la-yu
- Nori (optional)
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