Restaurant-Style Tsukemen
An intense, flavor-packed dipping ramen experience. Thick, cold, chewy noodles are served on a separate plate, ready to be dipped bite-by-bite into a piping hot, ultra-concentrated, intensely savory pork and seafood broth.
Ingredients
- 2 portions Thick ramen noodles
- 2 cups Rich Pork bone broth Tonkotsu
- 1/4 cup Soy sauce
- 1 tbsp Katsuobushi powder bonito fish powder
- 1 tbsp Sugar
- 1 tsp Rice vinegar
- 1 tbsp Toasted sesame oil
- 2 slices Chashu pork
- 1 Green onion
- 1 sheet Nori seaweed
Instructions
- Build the Dipping Broth: In a small pot, combine the rich pork broth, soy sauce, bonito powder, sugar, and rice vinegar. Simmer over medium-low heat for 10 minutes until the liquid reduces slightly and becomes an ultra-concentrated, sweet-and-savory flavor bomb. Stir in the sesame oil and keep the broth piping hot.
- Cook the Noodles: Boil the thick ramen noodles according to package directions. They must be cooked perfectly al dente.
- Shock and Chill: Drain the noodles and immediately rinse them aggressively under cold running water. Rub them with your hands to remove the surface starch and tighten the noodles, giving them incredible chewiness (koshi). Shake off all excess water.
- Assemble the Plate: Arrange the cold, shiny noodles neatly on a flat serving plate alongside the Chashu pork and a sheet of Nori.
- Serve the Broth: Pour the boiling hot, concentrated broth into a separate deep dipping bowl. Garnish the broth heavily with chopped green onions. Dip the cold noodles into the hot broth and slurp vigorously.
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