お手軽絶品 濃厚つけ麺

What's in it

11 parts read from its 15 ingredient lines and its title.

Broth base

• Chicken “鶏ガラスープの素 小さじ2”

Tare and seasoning

• Soy sauce (shoyu) “しょうゆ 小さじ2”
• Sesame paste or tahini “白すりごま 小さじ1/2”

Aroma oil

• Sesame oil “ごま油 大さじ1”

Noodles

• Ramen noodles, kind not stated “中華麺 1玉”

Toppings

• Chashu “チャーシュー 1枚”
• Pork (other cuts) “豚バラ肉 30g”
• Marinated egg (ajitama) “煮卵 1個”
• Menma (bamboo shoots) “メンマ 20g”
• Nori “のり 適量”
• Scallion or negi “長ねぎ 10cm”

Against the usual Tsukemen

It has 3 of the 4 parts of the usual Tsukemen (dipping ramen): chashu, menma (bamboo shoots) and nori. Not on it: seafood or dashi (kombu, bonito, niboshi).

Less usual for the style: sesame paste or tahini (in 10% of Tsukemen recipes) and pork (other cuts) (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.