I got hungry for ramen, particularly tsukemen, while watching The Mind of a Chef on Netflix streaming. Who wouldn't be? I searched online for recipes, combined them, and made my own dipping ramen at home. I cooked a portion of Chinese-style fresh egg noodles and a small bundle of Japanese dried egg noodles. The dipping sauce is supposed to be thick, oily, salty, and sweet and should cling to the cold noodles. I had it with a boiled egg, thinly sliced pork belly, fish cake, and pickled seaweed. This dish is truly delicious and perfect to have during hot summer days.
for a little heat and extra flavor, I added a teaspoon of sansho spice powder, a combination of red chili, sansho pepper, white and black sesame seed, and seaweed
Japanese Dipping Noodles (Tsukemen)
1 bundle fresh Chinese-style egg noodles
2 tablespoons light olive oil
2 scallions, chopped
4 thin slices pork belly
2 fresh shiitake, sliced
1½ cups gelatinous chicken or pork broth
2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon sugar
1 small packet shaved bonito, divided
1 small skin-on garlic clove, smashedhalf inch fresh ginger, smashed
1 tablespoon sesame seed oil
1 teaspoon vinegar
- In a medium saucepan, heat oil and add scallions and pork. Cook until pork is lightly browned. Add shiitake, saute for 1 minute then add broth, mirin, soy sauce, sugar, half of shaved bonito, garlic, and fresh ginger.
- Let come to a boil; simmer uncovered for 5 minutes. Remove and discard garlic and ginger. Remove pork and mushrooms; transfer onto a serving plate. Add sesame seed oil and vinegar to the dipping sauce and simmer for 1 minute. Transfer into a bowl; top with the remaining shaved bonito.
- Cook noodles according to package directions. Rinse under cold running water until all the starch is removed. Transfer into a bowl. Serve with the reserved pork belly and shiitake, boiled egg, fish cakes, shaved cucumbers, or steamed vegetables of your choice. Enjoy!