Tsukemen (Japanese Dipping Noodle)
RAMEN KAONASHI · ramenkaonashi.com · 2020
Against 492 ramen recipes
Tsukemen (dipping ramen), with 0 of the 4 usual parts; not on it: seafood or dashi (kombu, bonito, niboshi), chashu and menma (bamboo shoots).
What's in it
2 parts read from its 15 ingredient lines and its title.
- Broth base
- Pork bone (tonkotsu) “600 ml Gyokai tonkotsu soup”
- Noodles
- Homemade noodles (kansui or baking soda) made in the recipe
Against the usual Tsukemen
It has 0 of the 4 parts of the usual Tsukemen (dipping ramen). Not on it: seafood or dashi (kombu, bonito, niboshi), chashu, menma (bamboo shoots) and nori.
Less usual for the style: pork bone (tonkotsu) (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 (15)
NOODLES (麺)
- 1 pc Egg
- 140 ml Water
- 5 g Salt
- 5 g Kansui
- 400 g Flour
TSUKEMEN SOUP (スープ)
- 1.5 pc Onions
- Butter
- 600 ml Gyokai tonkotsu soup
TSUKEMEN (つけ麺)
- 300 ml Tsukemen soup
- 50 ml Chuka soba sauce (tare)
- 1 tbsp Japanese rice vinegar
- Ground pepper
- 0.5 tsp Sugar
- 200 g Noodles
- 1 tsp Dried fish powder
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