{"id":5608,"date":"2023-10-12T15:49:11","date_gmt":"2023-10-12T15:49:11","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5608"},"modified":"2023-10-12T15:49:14","modified_gmt":"2023-10-12T15:49:14","slug":"tsukemen-recipe-dipping-ramen-noodles","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/12\/tsukemen-recipe-dipping-ramen-noodles\/15\/49\/5608\/11\/appdev2098\/japanese-food-recipes-4\/ramen\/","title":{"rendered":"Tsukemen Recipe (Dipping Ramen Noodles)"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0packages Fresh Ramen Noodles\u00a0or truckmen noodles<\/li>\n\n\n\n<li>100&nbsp;gPork Belly Slices<\/li>\n\n\n\n<li>400\u00a0McChicken Stock\u00a0Chinese-style, 400ml water + 1\/2 tbsp chicken stock powder<\/li>\n\n\n\n<li>2&nbsp;tbspSake<\/li>\n\n\n\n<li>1Garlic Clove<\/li>\n\n\n\n<li>1&nbsp;pieceGinger Root&nbsp;one thumb-size<\/li>\n\n\n\n<li>1\u00a0tsp Dried Red Chili Pepper\u00a0sliced into rings<\/li>\n\n\n\n<li>3\u00a0tbsp Soy Sauce<\/li>\n\n\n\n<li>1Long Green Onion (Naganegi)<\/li>\n\n\n\n<li>40\u00a0g Shiitake Mushrooms<\/li>\n\n\n\n<li>40\u00a0g Shimeji Mushrooms<\/li>\n\n\n\n<li>1\/2\u00a0tsp Vinegar<\/li>\n<\/ul>\n\n\n\n<p><strong>Toppings<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1Soft Boiled Egg<\/li>\n\n\n\n<li>Spring Onion Leaves&nbsp;chopped<\/li>\n\n\n\n<li>Katsuobushi (Bonito Flakes)<\/li>\n\n\n\n<li>Grated Garlic&nbsp;optional<\/li>\n\n\n\n<li>Sichuan Chili Oil\u00a0rayu, optional<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Let\u2019s cut the ingredients for tsukemen. Cut the pork belly slices into 4~5cm (1.6&#8243;~2&#8243;) pieces. Slice the long green onion using diagonal cuts. Crush the garlic clove and ginger root with a wooden paddle.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-01.jpg\"><\/a><\/li>\n\n\n\n<li>Here, we will be using frozen shiitake and shimeji mushrooms. The fresh mushrooms were cut and frozen in a freezer bag.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-02.jpg\"><\/a><\/li>\n\n\n\n<li>Let\u2019s make the tsukemen broth. Stir-fry the fatty pork belly slices in the heated pot.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-18.jpg\"><\/a><\/li>\n\n\n\n<li>When the fat begins to melt, sprinkle on the red chili pepper rings and continue to stir-fry.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-03.jpg\"><\/a><\/li>\n\n\n\n<li>Add the sake and the Chinese-style chicken stock, made from instant chicken stock powder. Drop in the green part of the onion, crushed garlic and ginger.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-04.jpg\"><\/a><\/li>\n\n\n\n<li>Bring to a boil on high heat. Remove the foam with a fine mesh strainer. Adjust the heat to low and simmer for 10 minutes.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-17.jpg\"><\/a><\/li>\n\n\n\n<li>Remove the long green onion, ginger and garlic.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-06.jpg\"><\/a><\/li>\n\n\n\n<li>Add the soy sauce. 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.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-07.jpg\"><\/a><\/li>\n\n\n\n<li>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.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-08.jpg\"><\/a><\/li>\n\n\n\n<li>When the pork is completely browned, test the flavor of the broth. Sprinkle on the pepper. Finally, add the sesame oil and vinegar. Lightly stir and turn off the burner.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-09.jpg\"><\/a><\/li>\n\n\n\n<li>Let\u2019s 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.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-10.jpg\"><\/a><\/li>\n\n\n\n<li>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.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-16.jpg\"><\/a><\/li>\n\n\n\n<li>Place the strainer in a bowl of water and continue to rinse the noodles. Drain the noodles well.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-11.jpg\"><\/a><\/li>\n\n\n\n<li>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.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-12.jpg\"><\/a><\/li>\n\n\n\n<li>Let\u2019s serve the tsukemen. Place the noodles on a plate covered with a bamboo mat. Put the soft boiled egg next to the noodles.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-13.jpg\"><\/a><\/li>\n\n\n\n<li>Serve the piping-hot tsukemen broth and vegetables in a bowl.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2017\/06\/tsukemen-14.jpg\"><\/a><\/li>\n\n\n\n<li>Top with the bonito flakes and chopped spring onion leaves.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS Toppings INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":5609,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[221],"tags":[],"class_list":["post-5608","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ramen"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Tsukemen-Recipe-Dipping-Ramen-Noodles.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5608"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5608\/revisions"}],"predecessor-version":[{"id":5610,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5608\/revisions\/5610"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5609"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}