Main Course

Classic Tsukemen

Name: Classic Tsukemen
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 500 g pork belly skin on; 1 pcs chicken carcass; 1 pcs yellow onion halved; 4 clove garlic smashed; 50 g ginger sliced; 4 pcs dried shiitake mushroom; 10 g kombu; 2.5 l water; 100 ml soy sauce; 50 ml mirin; 50 ml sake; 1 tbsp sugar; 10 g bonito flakes; 400 g ramen noodle fresh; 2 pcs green onion sliced; 4 pcs nori sheets; 4 pcs soft-boiled egg (optional)

This recipe features chewy wheat noodles served alongside a rich, savory dipping broth. The broth is packed with umami from pork and chicken, balanced with aromatics and soy sauce. It's a satisfying and interactive Japanese noodle experience.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 4
Difficulty: Hard

Allergen information: may contain eggs, fish, gluten, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

500 gpork belly, skin on
1 pcschicken carcass
1 pcsyellow onion, halved
4 clovegarlic, smashed
50 gginger, sliced
4 pcsdried shiitake mushroom
10 gkombu
2.5 lwater

taré

100 mlsoy sauce
50 mlmirin
50 mlsake
1 tbspsugar
10 gbonito flakes

noodles

400 gramen noodle, fresh

garnish

2 pcsgreen onion, sliced
4 pcsnori, sheets
4 pcssoft-boiled egg(optional)

Equipment

chopsticks · fine-mesh sieve · small saucepan · serving bowls · large stockpot

The method

Step by step

1
Place the pork belly, chicken carcass, yellow onion, garlic, ginger, dried shiitake mushrooms, and kombu into a large stockpot.
About 5 min
Cook’s note: Ensure all ingredients are submerged for even flavor extraction.
2
Add the water to the pot, ensuring all ingredients are covered.
About 1 min
3
Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.
About 10 min
Cook’s note: Skim off any scum that rises to the surface during the initial boil to keep the broth clear.
4
Simmer the broth gently for at least 2-3 hours, or until the pork belly is fork-tender and the broth is rich.
About 2 hr 30 min
Cook’s note: The longer it simmers, the deeper the flavor will be. Do not let it boil vigorously, just a gentle simmer.
5
While the broth simmers, prepare the taré by combining the soy sauce, mirin, sake, and sugar in a small saucepan.
About 5 min
6
Heat the taré mixture over medium heat until the sugar dissolves and it just begins to simmer.
About 3 min
Cook’s note: Do not boil the taré, as this can cook off the alcohol and alter the flavor.
7
Remove the taré from the heat and stir in the bonito flakes.
About 1 min
Cook’s note: The residual heat will infuse the bonito flavor.
8
Let the taré steep for 10 minutes, then strain out the bonito flakes and set the taré aside.
About 10 min
9
Once the broth is ready, remove the pork belly and chicken carcass.
About 2 min
Cook’s note: You can shred or slice the pork belly for a topping if desired.
10
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
About 5 min
Cook’s note: Press down on the solids to extract as much liquid as possible.
11
To serve, add a portion of the taré to each serving bowl, then ladle in the hot broth.
About 2 min
Cook’s note: Adjust the amount of taré to your personal taste preference.
12
Bring a large pot of water to a rolling boil for the noodles.
About 10 min
Cook’s note: Ensure there is enough water so the noodles don't clump together.
13
Add the fresh ramen noodles to the boiling water and cook according to package directions until al dente.
About 3 min
Cook’s note: Do not overcook the noodles; they should still have a good bite.
14
Drain the cooked noodles thoroughly and rinse them briefly under cold water to stop the cooking process and make them chewy.
About 1 min
Cook’s note: This step is crucial for tsukemen to prevent the noodles from becoming soggy.
15
Divide the cold noodles among individual serving plates or bowls.
About 1 min
16
Garnish the dipping broth with sliced green onion and a sheet of nori, and add a soft-boiled egg if using.
About 2 min
Cook’s note: Other toppings like menma or chashu can also be added.
17
Serve the noodles alongside the hot dipping broth, allowing each person to dip the noodles into the broth as they eat.
Cook’s note: After finishing the noodles, you can add some hot dashi or plain hot water to the remaining broth to enjoy it as a soup (wari-soup).

Keep it good

Storage

Store leftover broth and noodles separately in airtight containers in the refrigerator.

Reheating

Reheat broth gently on the stovetop. Noodles are best enjoyed fresh, but can be quickly blanched in boiling water if needed.