Dipping Ramen (Tsukemen)
つけ麺 TsukemenSay it: tsoo-KEH-men
Tsukemen is Tokyo-style ramen served in two parts: springy noodles on one plate and a small bowl of thick, intensely savory dipping broth on the other. The noodles are cooked, rinsed until firm and cool, then picked up and swirled into the broth just before eating. The soup is concentrated—often built on pork, chicken, soy and dried fish—so it coats each strand rather than drowning it. It is a popular lunch and late-night bowl, prized for its punchy flavor and chewy noodle texture.
Dipping Ramen (Tsukemen)
つけ麺, Tsukemen
Pronounced tsoo-KEH-men
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, soy, fish, egg, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dipping broth
Noodles and toppings
Method
Bring a small saucepan of water to a boil, lower in the eggs and cook for 6 minutes 30 seconds. Transfer to ice water, cool, then peel and halve. Set aside.
Warm the sesame oil in a medium saucepan over medium heat. Add the ground pork and cook, breaking it up, until browned and crisp at the edges, 5-6 minutes. Add the garlic, ginger and scallion whites and cook until fragrant, about 1 minute.
Pour in the chicken stock, soy sauce, mirin, sake and sugar. Bring to a gentle simmer and cook, uncovered, until reduced by about one-quarter and the broth tastes concentrated, 12-15 minutes.
Turn off the heat, scatter the bonito flakes over the surface and let steep for 5 minutes. Strain through a fine-mesh sieve, pressing on the solids, then stir in the rice vinegar and black pepper. Keep warm.
Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to the package directions until just tender but still springy, usually 2-3 minutes for fresh noodles. Drain and rinse under cold running water until cool, then drain very thoroughly.
Divide the noodles between four plates or shallow bowls. Arrange the halved eggs, menma, nori, scallion greens and sesame seeds alongside.
Pour the warm dipping broth into four small bowls. To eat, pick up a small bundle of noodles, dip into the broth and slurp; dip a little at a time so the broth stays hot.
Regional variant: Tonkotsu-Gyokai Tsukemen (Pork-and-Seafood Dipping Ramen)
For the richer tonkotsu-gyokai style, simmer 1 lb (450 g) pork bones with the chicken stock for 1 1/2 hours before adding the soy seasonings, then add 2 tbsp dried sardines (niboshi) along with the bonito flakes. Strain well, pressing the solids, and skim off excess fat. The broth will be thicker and more deeply porky; thin with hot water if it becomes too intense.
Cook's notes
- Fresh ramen noodles give the best springy bite; dried ramen works but cook just until al dente and rinse well.
- If the dipping broth tastes too salty after reducing, loosen it with a splash of hot water; it is meant to be concentrated.
- For warm noodles, after rinsing, dunk the drained noodles in hot water for 10 seconds and drain again before serving.
Serve with
Gyoza, karaage, or a cold beer; finish with soup-wari if offered.
Make ahead and storage
The broth keeps refrigerated for up to 3 days; reheat gently and cook the noodles fresh. Peeled eggs can be kept in water in the fridge for 1 day.
