Recipe: Tsukemen (dipping noodles)
Tsukemen may have started out as summer dish, but you can eat it all year round.
Tsukemen is a dish featuring ramen-style noodles, a dipping sauce and usually some kind of garnish. Served separately, it’s the diner who dips the cool or luke-warm noodles in the hot soup. It’s a fun twist on ramen, and increasing popular in Japan, particularly in Tokyo where the dish is said to have originated.
This particular recipe has a distinctly Chinese flavor, thanks to the mix of chilli bean paste and tianmianjiang sauce. Note that the soup should be a little salty as the noodles and garnish will water down the flavor. Experiment with boiled cabbage, boiled spinach and fresh coriander as a garnish.
This dish involves a little preparation, but comes together quickly at the end.
Ingredients (serves 3 – 4 people)
- 100 – 130 g minced pork
- 1 tablespoon of sesame oil
- 1 tablespoon of finely chopped garlic
- 1 tablespoon of finely chopped ginger
- 1 – 2 teaspoons of doubanjiang (Chinese chilli bean paste)
- 1 – 2 teaspoons of douchijiang (blackbean chilli paste)
- 400 ml chicken soup stock
- 2 tablespoons sake
- 1 teaspoon sugar
- 2 – 3 tablespoons of tianmianjiang (sweet soybean paste)
- 2 – 3 tablespoons of soy sauce
- 2 – 3 tablespoons of roughly chopped green onion
- 2 – 3 pinches of black pepper
- 50 g string beans
- 50 g carrot
- 100 g bean sprouts
- 30 g radish sprouts
- 10 stalks Asatsuki chives
- 100 – 120 g Chinese noodles per person
First prepare the garnish. Cut off both sides of the string beans. Place a pan with 4 – 5 cups of water on a high heat. Once it comes to the boil, add a pinch of salt and boil the string beans for 3 – 4 minutes. Drain and cool them down in a bowl of cold water; drain again and cut them diagonally into 4 – 5 cm lengths.
Cut the carrot into 4 – 5 cm sections. Cut lengthwise, with the grain, so that you can create rectangles 2 mm thick. Now lay them on their sides and slice them again so they form 2 mm x 2 mm strips. Place a pan with 2 – 3 cups of water on a high heat. Once it comes to the boil, add a pinch of salt and boil the carrot for 1 minute. Drain and cool in a bowl of cold water, drain again.
Put the bean sprouts in a bowl and cover them with water to prevent the color changing. Pluck away the roots. Place a pan with 4 – 5 cups of water on a high heat and once it comes to the boil, cook the bean sprouts for 1 minute. Drain and cool them in a basket.
Cut the roots from 30 g of radish sprouts and rinse them in cold water.
Cut the asatsuki chives into 4 – 5 cm lengths.
Place a small pot (enough to hold 500 – 600 ml) with 1 table spoon of sesame oil on a low heat. Once it has become warm, add the finely chopped garlic and ginger and sauté for 1 – 2 mins. Add the minced pork, turn the heat up to medium and cook well. Turn the heat down to low and add 1 – 2 teaspoons of doubanjiang and douchijiang. Mix and sauté for another 1 – 2 min until the mixture gives off a spicy aroma.
Now add the 400 ml of chicken stock. Once it comes to the boil, add 2 tablespoons of sake, 1 teaspoon of sugar, 2 – 3 tablespoons tianmianjiang and 2 – 3 tablespoons of soy sauce and mix well.
Turn off the heat, add 2 – 3 tablespoons of roughly chopped green onion and 2 – 3 pinches of black pepper.
Finally, cook the noodles according to the directions on the package. Drain them and cool in a bowl of cold water. Wash the noodles carefully while still in the bowl, changing the water a couple of times so you can remove the starch.
Serve the noodles, garnish and soup separately. When eating, choose your favorite garnish and place it in the soup with the noodles.