Restaurant-Style Tsukemen
Dive into Tsukemen—the legendary Tokyo dipping ramen featuring thick chewy cold noodles and an ultra-concentrated dipping broth.
Notes
Tsukemen is the absolute darling of modern Tokyo foodies. Thick, chewy, ultra-cold ramen noodles are served separate from an incredibly concentrated, dense, and hot umami pork-and-fish broth meant entirely for dipping.
Ingredients (2 Servings)
- 2 portions Thick-cut Ramen noodles
- Hot Dipping Soup: 2 cups rich Tonkotsu or pork stock, 1 tbsp Gyofun (Bonito fish powder), 2 tbsp Soy sauce tare, 1 tsp Chili oil
- Toppings: Thick-cut chashu pork, ramen egg (Ajitama), green onions, nori seaweed sheet
Instructions
- Build the concentrated soup: In a small pot, combine the rich pork stock, soy sauce tare, and bonito fish powder. Simmer on medium-high until hot, dense, and heavily concentrated in flavor. Pour into deep dipping mugs.
- Cook thick noodles: Boil thick-cut ramen noodles for 1-2 minutes longer than usual to ensure flexibility. Drain completely.
- The ice bath: Plunge the hot noodles instantly into ice water. Vigorously rub them together to remove starch. Drain exceptionally well so no water dilutes the dipping soup. Place on plates.
- Assemble & Serve: Set the platter of cold noodles and toppings next to the steaming mug of intense dipping broth. Grab a bundle of noodles with chopsticks, submerge into the hot broth, and slurp away!
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