How to Make Tsukemen (Dipping Ramen Noodles Recipe) | Cooking with Dog


Hi, I’m Francis, the host of this show “Cooking with Dog.” Let’s cut the ingredients for tsukemen. Cut the pork belly slices into 2 inch pieces. Slice the long green onion using diagonal cuts. Crush the garlic clove and ginger root with a wooden paddle. Here, we will be using frozen shiitake and shimeji mushrooms. The fresh mushrooms were cut and frozen in a freezer bag. Let’s make the tsukemen broth. Stir-fry the fatty pork belly slices in the heated pot. When the fat begins to melt, sprinkle on the red chili pepper rings and continue to stir-fry. Add the sake (2 tbsp) and the Chinese-style chicken stock (400ml), made from instant chicken stock powder. Drop in the green part of the onion, crushed garlic and ginger. Bring to a boil on high heat. Skim off the foam with a fine mesh strainer. Adjust the heat to low and simmer for 10 minutes. Remove the long green onion, ginger and garlic. Add the soy sauce (3 tbsp). Drop in the chopped long green onion, and the shiitake and shimeji mushrooms. Bring it to a boil on high heat and immerse the ingredients in the broth. When it begins to boil again, adjust the heat to low and simmer for 4 to 5 minutes until the long green onion becomes wilted. Drop in the rest of the pork belly slices. When the pork is completely browned, test the flavor of the broth. Sprinkle on the pepper. Finally, add the sesame oil (½ tsp) and vinegar (1 tsp). Lightly stir and turn off the burner. Let’s cook the noodles for tsukemen. Boil a generous amount of water in a large pot and drop in one bag of fresh ramen noodles at a time. The cooking time depends on the thickness of the noodles so follow the directions on the package. When the noodles are cooked, take the pot to the sink and strain the noodles. Gently rinse the noodles in a mesh strainer under running water and remove the gooey texture on the surface. Place the strainer in a bowl of water and continue to rinse the noodles. Drain the noodles well. Let the strainer sit in ice water and quickly cool down the noodles to increase the refreshing texture. Remove and squeeze out the excess water from the noodles thoroughly. Place the noodles on a plate covered with a bamboo mat. Put the soft boiled egg next to the noodles. Serve the piping-hot tsukemen broth and vegetables in a bowl. Top with the bonito flakes and chopped spring onion leaves. Remember not to simmer the pork for long so that it will remain tender and savory. You can also add grated garlic and hot chili oil to your taste. Mushrooms spoil easily, especially in the hot summer months. Frozen fresh mushrooms are very handy to use and there is no need to de-frost them when you cook. Good luck in the kitchen!

100 thoughts on “How to Make Tsukemen (Dipping Ramen Noodles Recipe) | Cooking with Dog

  1. There's this one place in Japan where if the broth for Tsukemen isn't the desired heat they heat up these type of stones that you put in the broth and make it hot!  It sounds so cool!!!  

  2. 題名を日本語で書いてあるんだからせめて字幕ぐらいは日本語書いた方がいいですよ…

  3. If you watch the PBS series "Mind Chef" in the first season David Chang goes to the Tokyo restaurant where Tsukemen was "invented". Its so awesome 😀 

  4. LOL, old fashioned accent. Love it!
    I finally went out and got the ingredients for some of their dishes. Gonna start cooking tomorrow!

  5. إِنَّ اللّهَ لاَ يُغَيِّرُ مَا بِقَوْمٍ حَتَّى يُغَيِّرُواْ مَا بِأَنْفُسِهِمْ says:

    wow that pork looks disgusting

  6. I've only had one kind of tsukemen and the broth looked thicker but lighter colored than this one and it was so delicious and fatty. Does anyone have any ideas how to alter the recipe to make it like that?

  7. すみません。このスープとタレはダメっす
    玉葱、キャベツ、人参を煮込んでダシが出たら取り出しミキサーにかけます
    その野菜ペーストと動物系スープを混ぜるとらしくなります
    あと、味の素忘れないでええええ!

  8. 美味しそうだけど、つけ麺のつけ汁って感じはしないな
    この汁なら蕎麦にすると思う

  9. Does anyone have any recommended substitutions for the meat? I really want to make this for my family, but my husband is Jewish and cannot eat pork :/

  10. God I'm stupid sometimes, I have watched many cooking with dog recipes and ive only just realised the point of this channel is the dogs the narrator!!

  11. You can freeze mushrooms!? I did not know this. It is rare for me to find certain types of mushrooms where I live. I am going to start freezing them so that I have them when I want them. Thank you so much for the tip!

  12. i remember that naruto episode when he went to ichiraku to eat ramen but turned out it has changed into a tsukemen only place lol :"D he dumped the noodles into the broth and ate it like ramen tho

  13. Seriously, I don't think that I can even MAKE that dish! I hope it's available if different Japanese type restaurants in the U. S. though. I'd like that.

  14. Ichirakuramen recipe. I wonder who would cook it better her or the old man in ichiraku ramen shop. That dude is so Op i wouldn't be surprised if he had a rinnegan

  15. Hmmm… does it have to be chicken stock powder? Why not using real chicken broth? I’m asking because I’m very allergic to MSG😩

  16. 英語解説・斬新本格的・美味しそうなつけめんですね。私はカレーつけ麺つくりました。よければ見てみてください。うどんですが。

  17. i shall practice using both hands when dropping in ingredients in a bowl/pot! what will i do without this channel

  18. Hi! I am just a random teenager from Singapore and I really love this channel! I found it a few years ago and this is the very first video I watched! This channel is somehow better than other Japanese cooking channels as the instructions are much more precise and the recipes aren’t very complicated. I’ve tried a few out and they are really delicious! This tsukemen soup is really tangy, savoury and refreshing! I really miss Francis now that he isn’t around anymore, but I hope the creator of Cooking With Dog and chef will remain healthy and continue to share more delicious recipes! Take care!!!

  19. i went to namba Mall in Osaka and they had kind of thick Noodles, more like Udon than ramen, with the tastiest Broth and super tender Meat. Best Tsukemen i have ever had.

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