Tsukemen Recipe
Japanese · Main course · 120 min total
Tsukemen is a Japanese dipping noodle dish where cold noodles are dipped into a hot, concentrated broth. This recipe features a rich pork and seafood broth with a tangy soy sauce base.
30
min prep
min prep
90
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) fresh ramen noodles (or dried, cooked al dente)
- 1 lb (450g) pork belly, sliced into 1/4-inch thick pieces
- 4 cups (960ml) chicken broth
- 2 cups (480ml) dashi (or 2 cups water + 1 tsp dashi granules)
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) mirin
- 2 tbsp sake
- 2 tbsp sugar
- 4 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 4 scallions, white parts only, smashed
- 2 soft-boiled eggs (optional, for topping)
- 1 sheet nori (dried seaweed), cut into strips
- 1/2 cup menma (fermented bamboo shoots), optional
- 1 tbsp sesame oil
Instructions
- In a large pot, combine chicken broth, dashi, soy sauce, mirin, sake, sugar, garlic, ginger, and scallion whites. Bring to a boil, then reduce heat and simmer for 30 minutes.
- While broth simmers, heat a large skillet over medium-high heat. Add pork belly slices and cook until browned and crispy on both sides, about 4 minutes per side. Remove and set aside.
- Strain the broth through a fine-mesh sieve, pressing on solids. Return broth to pot and keep warm.
- Cook ramen noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Drain well and toss with sesame oil to prevent sticking.
- Divide noodles among 4 bowls. Arrange pork belly slices, halved soft-boiled eggs, nori strips, and menma (if using) on top of noodles.
- Pour the hot broth into individual dipping bowls. Serve noodles and broth together: dip noodles into broth before eating.
Tips
- Adjust the broth's saltiness by adding more soy sauce or water to taste.
- Leftover broth can be stored in the refrigerator for up to 3 days; reheat before serving.
- For a thicker broth, simmer uncovered for an additional 15 minutes to reduce.
- Substitute pork belly with chashu (braised pork) for a traditional touch.
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