Authentic Japanese Tsukemen (Dipping Noodles)

Master the art of Japanese tsukemen with this guide to creating the perfect rich, umami-packed tonkotsu dipping sauce and chilled, chewy noodles at home.

Ingredients

• 2 eggs
• 200 g ramen noodles
• 1 pack tonkotsu ramen soup base
• 2 slices chashu pork
• 50 g sweet corn kernels
• 2 sheets nori seaweed
• to taste seasoning oil
• to taste dry flavorings

Instructions

1. 1Boil the eggs

   

   Place the eggs into a pot of boiling water and cook for exactly 6 minutes to achieve a perfect, jammy, soft-boiled center.

   Tip: Prepare a bowl of ice water nearby to stop the cooking process immediately after the timer goes off.
2. 2Cool the eggs

   

   Use a ladle to carefully transfer the boiled eggs from the boiling water into a bowl of cold water. This helps to easily peel them later and sets the yolk texture.

   Tip: Leave the eggs in the cold water for a few minutes until completely cooled.
3. 3Cook the noodles

   

   Add the raw noodles to a pot of boiling water and cook for 7 minutes. Keep an eye on the texture to ensure they remain firm for dipping.

   Tip: Stir the noodles occasionally to prevent them from sticking together during the boiling process.
4. 4Rinse the noodles

   

   After 7 minutes, remove the cooked noodles from the boiling water and immediately rinse them in a bowl of cold water to stop the cooking and remove excess starch.

   Tip: This step is essential for achieving the right texture for dipping noodles.
5. 5Heat the broth base

   

   While boiling the noodles, submerge the sealed pouch of ramen soup base in hot water to warm it through, ensuring the broth is ready to be seasoned.

   Tip: Ensure the water is hot but not necessarily at a rolling boil to avoid damaging the pouch.
6. 6Prepare the dipping sauce

   

   Pour the heated tonkotsu broth into a small ceramic dipping bowl. Add the provided flavor packets and seasonings, then mix well to create a rich, thick dipping sauce.

   Tip: Make sure the broth is thoroughly mixed with the flavor packets for a consistent taste.
7. 7Whisk the dipping sauce

   

   Combine the warmed tonkotsu broth base with the provided seasonings and oil in a dipping bowl. Whisk thoroughly until the broth is emulsified, rich, and consistent.

   Tip: If the broth packets are cold, heating them in hot water first helps them dissolve more easily into the dipping sauce.
8. 8Assemble the noodle bowl

   

   After draining the cooked noodles, place them into a clean serving bowl. Artfully arrange the slices of chashu pork, sweet corn kernels, crispy seaweed sheets, and the halved 6-minute boiled egg on top of the noodles.

   Tip: For the best presentation, arrange the toppings in distinct sections so each ingredient is clearly visible.

Storage & Preparation

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Frequently Asked Questions