Tsukemen (Dipping Ramen)
norecipes.com · 2024 · 2 / 2 servings
Against 492 ramen recipes
Tsukemen (dipping ramen), with 1 of the 4 usual parts; not on it: chashu, menma (bamboo shoots) and nori.
What's in it
6 parts read from its 16 ingredient lines and its title.
- Broth base
- Chicken “3 cups chicken stock”
- Seafood or dashi (kombu, bonito, niboshi) “4 grams katsuobushi”
- Vegetable or mushroom “4 grams dried shiitake mushroom”
- Tare and seasoning
- Miso “2 tablespoons Saikyo miso”
- Noodles
- Fresh ramen noodles “270 grams fresh ramen noodles ((thick tsukemen noodles work best))”
- Toppings
- Scallion or negi “1 scallion ((stem minced and greens chopped))”
Against the usual Tsukemen
It has 1 of the 4 parts of the usual Tsukemen (dipping ramen): seafood or dashi (kombu, bonito, niboshi). Not on it: chashu, menma (bamboo shoots) and nori.
Less usual for the style: vegetable or mushroom (in 20% 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 (16)
For Ramen Stock
- 230 grams ground pork
- 30 grams onion
- 25 grams carrot
- 15 grams ginger
- 15 grams garlic
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon vegetable oil
- 3 cups chicken stock
- 10 grams gelatin
For Tsukemen Broth
- 4 grams katsuobushi
- 4 grams dried shiitake mushroom
- 2 tablespoons Saikyo miso
- 1/8 teaspoon white pepper
To Serve
- 270 grams fresh ramen noodles ((thick tsukemen noodles work best))
- 1 scallion ((stem minced and greens chopped))
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