[Easy] Tsukemen (Noodles With Dipping Sauce) With Instant Ramen Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I tried out this new type of noodles the other day. They were so chewy and tasty! I was inspired to make tsukemen with them, hence this recipe. [Steps 1 to 2] The dipping sauce tastes better if it's flavored relatively strongly. Please taste and adjust the amount of soup to your liking. [Step 3] Take care not to overcook the noodles. [Others] You could also make the dipping sauce with the water used to cook the noodles, but the noodles will dry up if left out for too long. That's why I decided to make the dipping sauce first. For 1 serving. Recipe by Kagecchi I tried out this new type of noodles the other day. They were so chewy and tasty! I was inspired to make tsukemen with them, hence this recipe. [Steps 1 to 2] The dipping sauce tastes better if it's flavored relatively strongly. Please taste and adjust the amount of soup to your liking. [Step 3] Take care not to overcook the noodles. [Others] You could also make the dipping sauce with the water used to cook the noodles, but the noodles will dry up if left out for too long. That's why I decided to make the dipping sauce first. For 1 serving. Recipe by Kagecchi [Easy] Tsukemen (Noodles with Dipping Sauce) with Instant Ramen Share its first Cooksnap! I tried out this new type of noodles the other day. They were so chewy and tasty! I was inspired to make tsukemen with them, hence this recipe. [Steps 1 to 2] The dipping sauce tastes better if it's flavored relatively strongly. Please taste and adjust the amount of soup to your liking. [Step 3] Take care not to overcook the noodles. [Others] You could also make the dipping sauce with the water used to cook the noodles, but the noodles will dry up if left out for too long. That's why I decided to make the dipping sauce first. For 1 serving. Recipe by Kagecchi I tried out this new type of noodles the other day. They were so chewy and tasty! I was inspired to make tsukemen with them, hence this recipe. [Steps 1 to 2] The dipping sauce tastes better if it's flavored relatively strongly. Please taste and adjust the amount of soup to your liking. [Step 3] Take care not to overcook the noodles. [Others] You could also make the dipping sauce with the water used to cook the noodles, but the noodles will dry up if left out for too long. That's why I decided to make the dipping sauce first. For 1 serving. Recipe by Kagecchi Ingredients 1 serving 1 pack Instant ramen 50 grams Pork belly or loin 1 Japanese leek 1 dash Sesame oil 1 White sesame seeds 1 optional - for topping Boiled eggs 1 pack Instant ramen 50 grams Pork belly or loin 1 Japanese leek 1 dash Sesame oil 1 White sesame seeds 1 optional - for topping Boiled eggs Cooking Instructions 1 [Dipping Sauce] In a pot, combine 150 ml of water, instant soup from the noodles (about half to 2/3 of the packet), and the julienned meat. Simmer until the meat is cooked thoroughly. 2 Add sesame oil and white sesame seeds into the sauce. Top with sliced green onions to finish the dipping sauce. 3 [Dipping Noodles] Pour about 400 ml of water into a saucepan or small pot. Add noodles and boil for about 5 minutes. Drain and cool in cold water. Drain again to rid the noodles of excess water before serving. 1 [Dipping Sauce] In a pot, combine 150 ml of water, instant soup from the noodles (about half to 2/3 of the packet), and the julienned meat. Simmer until the meat is cooked thoroughly. 1 [Dipping Sauce] In a pot, combine 150 ml of water, instant soup from the noodles (about half to 2/3 of the packet), and the julienned meat. Simmer until the meat is cooked thoroughly. 2 Add sesame oil and white sesame seeds into the sauce. Top with sliced green onions to finish the dipping sauce. 2 Add sesame oil and white sesame seeds into the sauce. Top with sliced green onions to finish the dipping sauce. 3 [Dipping Noodles] Pour about 400 ml of water into a saucepan or small pot. Add noodles and boil for about 5 minutes. Drain and cool in cold water. Drain again to rid the noodles of excess water before serving. 3 [Dipping Noodles] Pour about 400 ml of water into a saucepan or small pot. Add noodles and boil for about 5 minutes. Drain and cool in cold water. Drain again to rid the noodles of excess water before serving. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on November 01, 2013 06:00 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Noodles in Tomato Sauce Made with Instant Ramen Noodles in Tomato Sauce Made with Instant Ramen My brother took me to "Taiyo no Tomato men," a ramen shop which serves a special tomato-based menu, and he taught me this recipe so I could cook it at home. 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It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules. Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1. If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4. This is a tasty mentsuyu sauce even if it's not an emergency. When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste. I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai* cookpad.japan Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand. It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules. Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1. If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4. This is a tasty mentsuyu sauce even if it's not an emergency. When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste. I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. 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