Ginger Dashi Tsukemen

What's in it

11 parts read from its 10 ingredient lines, its title and its method.

Broth base

• Chicken “1 teaspoon powdered chicken stock”
• Seafood or dashi (kombu, bonito, niboshi) “1 teaspoon powdered dashi”
• Instant noodle seasoning packet “2 packages fresh ramen noodles”

Tare and seasoning

• Soy sauce (shoyu) “2 teaspoons soy sauce”
• Mirin “2 teaspoons mirin”

Aroma oil

• Sesame oil “1 teaspoon toasted sesame oil”

Noodles

• Fresh ramen noodles “2 packages fresh ramen noodles”
• Instant noodles “2 packages fresh ramen noodles”

Toppings

• Scallion or negi “2 green onions, finely chopped”
• Sesame seeds “2 teaspoons sesame seeds”

How it is served

• Served in soup from the method

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: instant noodle seasoning packet (in 10% of Tsukemen recipes) and mirin (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.