Người mới
Korean
Kimchi Jjigae (Kimchi Stew)
Nguồn: Truyền thống
30 phút3420 kcal
Không sữa🌶️🌶️
Tsukemen
Dipping ramen: cold, chewy noodles served beside a thick, intensely seasoned broth to dunk them in, mouthful by mouthful.
Nguồn
Công thức của Ramen-ya kitchens · 👨🍳 Đầu bếp · In the style of Tokyo tsukemen shops
Tên của các đầu bếp và nhà sáng tạo chỉ xuất hiện để ghi nguồn. More Recipes Please hoạt động độc lập, không liên kết, không được họ chứng thực hay tài trợ.
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.
Watch it being made · 3 videos
⏱ 45 phút🍽 2 khẩu phần🔥 650 kcal🇯🇵 Nhật Bản
Không sữa
Các bước
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.
💡 Mẹo
- 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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