Tsukemen is cold ramen noodles served together with a hot dipping broth containing plenty of ingredients. Tsukemen has become much popular in Japan these days. The tangy soup is very rich and tasty.
How to Make Tsukemen
2 bags of Fresh Ramen or Tsukemen Noodles
100 g Pork Belly Slices (3.53 oz)
400 ml Chinese-style Chicken Stock (1.69 cups)
(400 ml water + ½ tbsp chicken stock powder)
2 tbsp Sake
A medium to large clove of Garlic
A piece of Ginger root about two to three inches long
1 tsp Dried Red Chili Pepper that has been sliced into rings
3 tbsp Soy Sauce
1 Naganegi – Long Green Onion
40 g Shiitake Mushrooms (1.41 oz)
40 g Shimeji Mushrooms (1.41 oz)
½ tsp Sesame Oil
1 tsp Vinegar
1 Soft Boiled Egg
Chopped Spring Onion Leaves
Katsuobushi Shavings – also known as Bonito Flakes
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We will make popular noodles that will put cold ramen on hot hot juice. It was delicious with spicy spices.
How to make Tsukemen
<Material> 2 servings
Chinese raw noodles (thick noodles): 2 balls
Pork belly (sliced): 100 g
Chicken soup (Chinese style): 400 ml
(Melt 1/2 of chicken glasspea)
Liquor: Large 2
Garlic: 1 spoon
Ginger: 1 clip (big thumb)
Red pepper (slice cut): Small 1
Soy sauce: large 3
One onion: 1
Shiitake mushroom: 40 g
Shimeji: 40 g
Sesame oil: small ½
Vinegar: Small 1
Mature egg: 1 piece
Green onions (small cut): 8 pieces
Grinding chop: a little
Grated garlic: As you like
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