The traditional Japanese dish, Tsukemen, is recently gaining a lot of attention in many American restaurants. Honestly, it does deserve all the attention because of how amazingly tasty it really is. It’s a full meal, made of cold ramen noodles in a bowl and another one for the hot broth or a dipping sauce with pork belly, fresh veggies, and cooked eggs.
The good thing is, I have the perfect recipe for you to make this heavenly dish in no time and with zero effort better than any other restaurant!
Some tips to consider when making Tsukemen
- To easily slice the pork belly. Freeze it for 30-45 minutes first. Then with a sharp knife, start slicing it. It should be easily sliced frozen.
- For extra heat, you can add hot chili oil to the broth.
- You can substitute pork belly with bacon slices.
- Mirin is an essential ingredient for the sweet and savory taste of the dish. However, you can substitute it with wine or dry sherry.
How to Make Tsukemen (Japanese Dipping Ramen Noodles)
- 2 packages of ramen noodles
For the tsukemen broth
- ½ tablespoon of vegetable oil
- ½ thinly sliced pork belly
- 2 minced garlic cloves
- 2 cups of chicken broth
- 3 tablespoons of soy sauce
- 2 green onions
- 2 shiitake mushrooms (you can use any type of mushroom you like)
- ½ cup of shimeji mushroom
- 2 tablespoons of mirin
- ½ teaspoon of rice vinegar
- Salt and pepper to taste
- 1 teaspoon of sesame oil
For the toppings
- 2 soft boiled eggs
- Chopped green onions
For the tsukemen sauce
- Start by finely chopping the ginger, garlic, and green onions. Slice your mushrooms and the pork belly meat into very fine slices and then cut each slice into 2-inch pieces.
- Into a hot pot on medium heat drizzled with oil, add the garlic and ginger. Stir them till they brown a bit, for 1-2 minutes.
- Stir in the pork belly till they lose the pink color and cook.
- Add your liquids, the mirin, soy sauce, and chicken broth.
- Let them boil after covering the pot with a lid, then lower the temperature, uncover the lid and let it simmer for 10 minutes.
- Add in your green onions and mushrooms, then raise the heat again and let it boil.
- Let it simmer on low heat till the mushrooms are soft, then add in your sesame oil and vinegar with a sprinkle of salt and pepper to taste. Remove the pot from the heat and set it aside.
For the soft boiled eggs
- Into a saucepan on medium heat with boiling water, put your straight-out-of the-fridge eggs into it to cook for 7 1/2 minutes.
- Immediately transfer the eggs to iced water for 3 minutes to chill and stop any further cooking, then peel it and cut in half.
- Cook the noodles according to package instructions in boiling water.
- Transfer the noodles to cold water when they are cooked to prevent them from sticking and retain its chewiness. Drain the water and put the noodles into two separate bowls.