Tsukemen (Dipping Ramen Noodles)

justonecookbook.com · 2023 · 2

Against 492 ramen recipes

Tsukemen (dipping ramen), with 2 of the 4 usual parts; not on it: chashu and menma (bamboo shoots).

Get the method at justonecookbook.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

12 parts read from its 21 ingredient lines, its title and its method.

Broth base: Seafood or dashi (kombu, bonito, niboshi) “⅓ oz katsuobushi (dried bonito flakes)”
Tare and seasoning: Soy sauce (shoyu) “1 tsp soy sauce ((gluten-free soy sauce for GF))”
Miso “1 tsp miso”
Chili bean paste (doubanjiang) “1 Tbsp doubanjiang (spicy chili bean paste)”
Vinegar “1½ Tbsp rice vinegar (unseasoned)”
Aroma oil: Sesame oil “1 Tbsp toasted sesame oil”
Noodles: Fresh ramen noodles “2 servings fresh ramen noodles”
Toppings: Shrimp or other seafood “6 cooked shrimp”
Marinated egg (ajitama) “2 Ramen Egg”
Nori “1 sheet nori seaweed ((cut into quarters))”
Naruto or kamaboko fish cake “4 slices narutomaki (fish cakes) ((at room temperature or cold))”
How it is served: Served in soup from the method

Against the usual Tsukemen

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

Less usual for the style: vinegar (in 20% of Tsukemen recipes) and shrimp or other seafood (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.

Ingredients as published (21)

For the Dipping Soup Broth

½ tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
2 cloves garlic
1.8 oz shimeji (brown beech) mushrooms ((½ package))
1–2 shiitake mushrooms ((use more if it‘s a small piece))
2 green onions/scallions
½ lb thinly-sliced pork belly
1 Tbsp toasted sesame oil
⅛ tsp freshly ground black pepper
1 Tbsp doubanjiang (spicy chili bean paste)
1 tsp soy sauce ((gluten-free soy sauce for GF))
1 tsp miso
⅓ cup mentsuyu (concentrated noodle soup base)
1 cup water
1½ Tbsp rice vinegar (unseasoned)
⅛ tsp Diamond Crystal kosher salt ((optional; as needed to taste))

For the Ramen Noodles

2 servings fresh ramen noodles

For the Toppings (Prepare Ahead)

6 cooked shrimp
4 slices narutomaki (fish cakes) ((at room temperature or cold))
2 Ramen Egg
1 sheet nori seaweed ((cut into quarters))
⅓ oz katsuobushi (dried bonito flakes)