Tsukemen

Name: Tsukemen
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 portions thick ramen noodles; 400ml rich pork and seafood broth; 3 tbsp soy sauce tare, 1 tbsp rice vinegar; 1 tbsp dried fish powder (gyofun); Chashu pork, sliced; 2 soft-boiled marinated eggs; Spring onion, nori and menma (bamboo shoots)

つけ麺/TSOO-keh-men/

Also known as: Dipping Ramen, Dipping Noodles, Tsuke Men

About this dish

Thick, chewy ramen noodles served cold or warm beside a rich, concentrated dipping broth.

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Ingredients

🍜2 portions thick ramen noodles

🍲400ml rich pork and seafood broth

🫙3 tbsp soy sauce tare, 1 tbsp rice vinegar

🐟1 tbsp dried fish powder (gyofun)

🍖Chashu pork, sliced

🥚2 soft-boiled marinated eggs

🌿Spring onion, nori and menma (bamboo shoots)

Method

Serves 2

Heat the broth with the tare, vinegar and fish powder until thick and strongly flavoured.

Cook the noodles for slightly longer than ramen, then rinse in cold water to make them firm.

Arrange the noodles on a plate with chashu, egg, menma and nori.

Serve the hot dipping broth in a separate bowl with spring onion.

Dip the noodles into the broth as you eat; dilute the leftover broth with hot stock to drink.

✓ What Makes it Authentic

Tsukemen ('dipping noodles') was created in Tokyo in the 1950s and boomed in the 2000s; the leftover broth is thinned with hot soup at the end to drink.

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