🍜 Tsukemen
Tsukemen is dipping ramen: thick, chewy noodles served cold or warm on one plate, with a small bowl of hot, concentrated soy-and-dashi broth on the side. Each mouthful of noodles is dipped into the intense broth, which is richer and saltier than ordinary ramen soup. It is topped with slices of braised pork belly and a soft-boiled egg.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g fresh thick ramen noodles
- 200 g braised pork belly, sliced
- 2 eggs
- 400 ml dashi
- 4 tbsp soy sauce
- 1 tbsp sugar
- 2 spring onions, sliced
Method
- Boil the eggs for 6.5 minutes, cool in cold water and peel.
- Heat the dashi with the soy sauce and sugar to make a concentrated dipping broth.
- Cook the noodles, then rinse them under cold water and drain.
- Plate the noodles with the pork belly and halved eggs, and serve the hot broth in a separate bowl with the spring onion.
- Dip the noodles into the broth as you eat.
How to make it lighter
- The broth is concentrated and salty — dip the noodles instead of drinking it.
- Choose fewer slices of pork belly, the fattiest part of the bowl.
- Ask for a regular rather than large noodle portion; tsukemen shops often offer generous sizes at the same price.
History
Tsukemen is usually credited to Kazuo Yamagishi of the Tokyo shop Taishoken, who began serving noodles with a separate dipping broth in the 1950s. The style became a nationwide trend in Japan in the 2000s.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →