📝 About This Recipe
Born in 1950s Tokyo, Tsukemen is the deconstructed evolution of ramen, featuring thick, chewy noodles served cold alongside a hyper-concentrated, piping hot dipping broth. This version utilizes a 'Gyokai' style base—a soul-warming marriage of creamy pork bone marrow and smoky dried seafood powders. It’s a sensory journey where the temperature contrast and the intensity of the umami-packed gravy create a truly addictive culinary masterpiece.
🥗 Ingredients
The Dipping Broth Base
- 6 cups High-quality Pork or Chicken Stock (Preferably a thick, collagen-rich Tonkotsu or Paitan)
- 1/2 cup Soy Sauce (Shoyu) (Use a high-quality brewed soy sauce)
- 2 tablespoons Mirin (For a hint of sweetness and shine)
- 1 tablespoon Rice Vinegar (To cut through the richness)
- 1 cup Katsuobushi (Bonito Flakes) (Packed tightly)
- 1/4 cup Dried Niboshi (Anchovies) (Heads and innards removed to avoid bitterness)
The Noodles
- 4 portions Thick-cut Alkaline Ramen Noodles (Approx 150-200g per person; look for 'Tsukemen' style)
Aromatic Oil and Toppings
- 8 slices Chashu Pork (Braised pork belly, warmed through)
- 2 pieces Ajitsuke Tamago (Marinated Eggs) (Soft-boiled and halved)
- 1/2 cup Menma (Fermented Bamboo Shoots) (Drained)
- 3 stalks Scallions (Finely chopped)
- 4 sheets Nori (Seaweed) (Cut into squares)
- 4 teaspoons Gyofun (Fish Powder) (Finely ground bonito or mackerel powder)
- 4 slices Narutomaki (Fish Cake) (Optional, for classic presentation)
👨🍳 Instructions
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1
Begin by infusing your stock. Place the pork/chicken stock in a large pot with the niboshi and bring to a gentle simmer for 20 minutes to extract the deep ocean flavors.
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2
Add the katsuobushi to the simmering stock. Let it steep for 5 minutes, then strain the entire broth through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids. You should have a very fragrant, smoky base.
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3
Prepare the 'Tare' (seasoning) by whisking together the soy sauce, mirin, and rice vinegar in a small bowl. Set aside.
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4
Reduce the strained broth over medium-high heat for about 15-20 minutes until it has thickened slightly and the flavor is concentrated. This broth needs to be much saltier and bolder than standard ramen soup.
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5
While the broth reduces, bring a large pot of unsalted water to a rolling boil for the noodles.
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6
Cook the thick ramen noodles according to the package instructions. For Tsukemen, you want them 'al dente' but fully cooked through as they will be chilled later.
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7
Immediately drain the noodles and shock them in a bowl of ice water. Use your hands to vigorously scrub the noodles under cold running water to remove excess starch; this creates the signature slippery, chewy texture.
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8
Drain the chilled noodles thoroughly and arrange them neatly in mounds on individual serving plates or bowls. Place the nori sheets against the side of the noodles.
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9
Combine the reduced broth with the Tare mixture. Taste—it should be a punch of umami. If it's too thick, add a splash of hot water; if too thin, reduce further.
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10
Ladle the hot, concentrated broth into small, deep individual dipping bowls. Use about 1 to 1.5 cups per person.
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11
Top each bowl of broth with a teaspoon of gyofun (fish powder), a handful of scallions, and a few pieces of menma. The fish powder provides a visual and flavor focal point.
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12
Arrange the chashu pork, marinated egg halves, and narutomaki on the plate next to the noodles or gently nestled in the broth.
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13
Serve immediately. Instruct diners to dip a few strands of cold noodles into the hot broth, coat them well, and slurp loudly!
💡 Chef's Tips
Always use thick noodles; thin noodles lack the surface area and 'chew' required to hold the heavy dipping sauce. The 'wash' step is vital—don't skip scrubbing the noodles in cold water or they will be gummy and stick together. If you can't find Gyofun, simply grind bonito flakes in a spice grinder until they become a fine dust. Ensure the dipping broth is served piping hot to compensate for the cold noodles cooling it down as you eat. If the broth is too intense at the end, offer 'Wari-shita' (a small pot of plain hot dashi or water) to dilute the remaining sauce into a drinkable soup.
🍽️ Serving Suggestions
A cold glass of Sapporo or Asahi lager to balance the salty umami. A side of crispy Gyoza with a spicy chili oil dipping sauce. Hot green tea or Oolong tea to help cleanse the palate between bites. A small portion of steamed white rice to soak up any leftover broth at the very end. Pickled ginger (beni shoga) on the side for a bright, acidic contrast.