Tsukemen Recipe
Cold thick noodle and rich dipping soup made with pork, chicken, dried anchovy, and dried bonito. All tsukemen comes with pork chashu, menma bamboo shoots, nori seaweed and green onion. *Contains buckwheat.
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Ingredients
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Noodles and Toppings
Method
Preparation and Serving
- 1
Prepare the Chashu
Roll the pork belly tightly and tie with kitchen twine. In a pot, combine soy sauce, mirin, sake, sugar, and water. Add the pork and simmer on low heat for about 2-3 hours until tender. Let it cool, then slice thinly.
- 2
Make the Dipping Soup
In a pot, combine chicken stock, pork stock, dried anchovies, and dried bonito flakes. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the stock and season with soy sauce and mirin to taste.
- 3
Cook the Noodles
Bring a large pot of salted water to a boil. Cook the buckwheat noodles according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
- 4
Assemble the Tsukemen
Place the cold noodles in a bowl. Arrange the sliced chashu, menma, nori, and green onions on the side. Serve the dipping soup in a separate bowl for dipping.
