Новичок
Korean
Kimchi Jjigae (Kimchi Stew)
Источник: Традиционное
30 мин3420 ккал
Без молочного🌶️🌶️
Tsukemen
Dipping ramen: cold, chewy noodles served beside a thick, intensely seasoned broth to dunk them in, mouthful by mouthful.
Источник
Автор рецепта Ramen-ya kitchens · 👨🍳 Шеф-повар · In the style of Tokyo tsukemen shops
Имена поваров и авторов указаны только как ссылка на источник. More Recipes Please независима, не связана с ними, не одобрена и не спонсируется ими.
Tokyo · tsukemen (dipping ramen) / つけ麺 — Tsukemen serves the noodles and a thick, concentrated broth separately, to dip. The style was popularised in Tokyo — Kazuo Yamagishi of Taishoken put his 'morisoba' version on the menu in the 1960s and is widely credited with spreading it.
Смотри, как это готовят · 3 видео
⏱ 45 мин🍽 2 порций🔥 650 ккал🇯🇵 Япония
Без молочного
Приготовление
Reduce the stock with soy tare, mirin and a little sugar until it is thick, glossy and boldly seasoned — this dip must cling to the noodles.
Finish the broth with a splash of rice vinegar and a spoon of bonito powder for the classic sweet-sour-savoury balance.
Boil the thick noodles longer than usual until fully tender and chewy.
Drain the noodles and rinse them under cold water to tighten them, then pile them on a plate.
Pour the hot dipping broth into a separate bowl and add chashu, menma, egg and scallion.
Eat by dipping a few cold noodles at a time into the hot broth; loosen the broth with hot 'soup-wari' stock at the end.
💡 Советы
- The dip is meant to be intense — it only touches each mouthful briefly, so season it stronger than a soup.
- Rinsing the noodles cold makes them firm and glossy, the point of tsukemen.
- Ask for or make a little plain hot stock to drink the thick dip down at the finish.
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