Tsukemen Dipping Noodles with Rich Pork and Chicken Broth

Be the first to rate

(No Ratings Yet)

Loading...

Tsukemen is a Japanese noodle dish where thick, chewy wheat noodles are served alongside an intensely concentrated dipping broth rather than submerged in it. Each bite is dipped into the savory pork-and-chicken broth, then topped with slices of slow-braised chashu and a marinated soft-boiled egg for the ultimate umami-rich experience.

Nutrition Facts

Per serving (estimated)

• 740 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 78 gCarbs
• 4 gFiber
• 9 gSugar
• 44 gProtein
• 1820 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Dipping Broth

• 6 cups low-sodium chicken stock
• 2 cups pork bone broth (or additional chicken stock)
• 1/4 cup soy sauce
• 3 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon white miso paste
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• 2 garlic cloves, smashed
• 1-inch piece fresh ginger, thinly sliced
• 1 piece kombu (about 4 inches)
• 2 dried shiitake mushrooms
• 1 tablespoon toasted sesame oil
• 1/2 cup reserved chashu braising liquid

For the Chashu Pork

• 1.5 lb boneless pork shoulder, rolled and tied
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup water
• 2 tablespoons brown sugar
• 3 garlic cloves, smashed
• 1-inch piece fresh ginger, sliced

For the Marinated Eggs

• 4 large eggs, cold from the refrigerator
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup water
• 1 teaspoon sugar

For the Noodles and Assembly

• 1.5 lbs fresh thick wheat noodles (tsukemen or udon-style ramen)
• 4 sheets nori, halved
• 1 cup menma (bambamboo shoots), drained
• 4 scallions, thinly sliced
• 1 teaspoon toasted white sesame seeds
• Freshly ground white pepper, to taste

Directions

1. Make the chashu: Pat the pork shoulder dry and sear in a dry skillet over medium-high heat until browned on all sides, about 3 minutes per side. In a small pot, combine soy sauce, mirin, sake, water, brown sugar, garlic, and ginger; bring to a simmer and stir to dissolve the sugar. Add the seared pork, cover, and braise on low for 40 minutes, turning occasionally, until fork-tender. Reserve 1/2 cup of the braising liquid for the dipping broth, then let the pork rest before slicing into 1/4-inch rounds.
2. Prepare the ajitama eggs: Bring a pot of water to a gentle boil and lower the eggs in carefully. Cook exactly 7 minutes for a jammy yolk, then transfer to an ice bath for 2 minutes. Peel the eggs and place them in a zip-top bag with soy sauce, mirin, water, and sugar. Marinate in the refrigerator for at least 2 hours, or overnight for deeper color.
3. Build the dipping broth: In a large pot, combine chicken stock, pork bone broth, kombu, dried shiitake, garlic, and ginger. Bring to a bare simmer over medium heat and cook gently for 20 minutes; do not boil or the kombu will turn bitter. Remove the kombu, shiitake, garlic, and ginger with a slotted spoon. Whisk in soy sauce, mirin, sake, white miso, fish sauce, sugar, sesame oil, and the reserved chashu braising liquid. Taste and adjust seasoning — the broth should be noticeably saltier and more concentrated than a regular ramen broth.
4. Cook the noodles: Bring a large pot of unsalted water to a rolling boil. Add the fresh thick wheat noodles and cook according to package directions, usually 4-6 minutes, until chewy but not soft. Drain immediately and rinse briefly under cool water to remove surface starch. Divide into 4 portions and arrange each in a deep bowl or on a plate.
5. Prep the toppings: Slice the rested chashu into rounds, halve the marinated eggs lengthwise, and arrange the nori, menma, scallions, and sesame seeds in small bowls or piles for assembly.
6. Heat 4 wide, shallow bowls for the dipping broth by filling them with hot water and letting them sit for 2 minutes, then discard the water. Pour the hot dipping broth into each warmed bowl, filling about halfway.
7. Assemble each serving by topping the noodles with chashu slices, a halved marinated egg, a piece of nori, a spoonful of menma, and a generous sprinkle of scallions and sesame seeds. Finish with a light grind of white pepper.
8. Serve immediately with the broth bowl on the side. Instruct diners to dip the noodles into the concentrated broth between bites, occasionally sipping the broth directly from a spoon. Replenish broth in the dipping bowl as needed.

Cook’s Notes

• The dipping broth should taste more intense than regular ramen broth; do not be shy with the soy sauce and fish sauce when seasoning.
• Save and freeze leftover chashu braising liquid in ice cube trays to drop into future ramen or stir-fries for instant depth.
• For a cold summer version called mori tsukemen, chill the finished broth thoroughly and serve over ice to keep it cold.
• Thicker, chewier noodles are traditional — look for noodles labeled for tsukemen or udon-style ramen at Japanese markets.
• Soft-boiled eggs are best when started cold and timed precisely; 6.5 minutes gives a fully runny yolk, 7 minutes yields a jammy center.

You might also like

Desserts

Japanese Agar Jelly Dessert with Sweet Red Beans and Fruit

Asian

Temaki Hand-Rolled Sushi

Asian

Miso Ramen

Asian

Crispy Japanese Pork Cutlet with Homemade Tonkatsu Sauce