Tsukemen (Dipping Noodles)

Tsukemen (Dipping Noodles) takes roughly 50 minutes from beginning to end. This gluten free and dairy free recipe serves 2 and costs $5.5 per serving. One portion of this dish contains around 26g of protein, 72g of fat, and a total of 790 calories. This recipe from Just One Cookbook requires rice vinegar, katsuobushi, a few of narutomaki, and nori. It works well as a Japanese main course. This recipe is liked by 192 foodies and cooks. Overall, this recipe earns a super spoonacular score of 84%. Cold Buckwheat Noodles With Dipping Sauce, Noodles and Vegetables with Sesame Dipping Sauce, and Green Tea Soba Noodles With Dipping Sauce are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut the meat into 1 inch pieces. Mince the ginger and garlic. Discard the bottom of shimeji and shiitake mushrooms and slice shiitake mushrooms. Finely chop scallions. Remove the shell and devein shrimps.In a medium saucepan, heat sesame oil over medium high heat and add ginger and garlic when oil is hot.When fragrant, add (spicy) chili bean paste (Doubanjiang or La Doubanjiang) and stir constantly so it won’t burn.Add the meat and cook until no longer pink.Add the shiitake and shimeji mushrooms and cook until wilted.Add Menetsuyu and water and bring to a boil.Using fine seive, skim off the fat and scum if necessary.Lower the heat to medium low and add miso and soy sauce in the soup and simmer for 5 minutes.Add the chopped green onions and rice vinegar. Turn off the heat and set aside.Prepare toppings. In a small saucepan, bring water to a boil. Add 1 Tbsp. sake and shrimp. Once the shrimp starts changing color, turn off the heat and cover to let the remaining heat cook the shrimp (so you won’t overcook the shrimp). Drain and set aside.When all the toppings are ready, bring a big pot of water to a boil and cook the noodles. Make sure to separate each noodles when you drop them into the boiling water. Cook according to the package instructions, but keep the noodles al dente. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles on plates/bowls. Serve all the toppings on the noodles or on a separate plate.Pour the hot soup in a bowl. Serve the cold noodles, toppings, and soup and sprinkle katsuobushi in the soup right before eating. Enjoy!

 

Step by step:

1. Cut the meat into 1 inch pieces. Mince the ginger and garlic. Discard the bottom of shimeji and shiitake mushrooms and slice shiitake mushrooms. Finely chop scallions.

2. Remove the shell and devein shrimps.In a medium saucepan, heat sesame oil over medium high heat and add ginger and garlic when oil is hot.When fragrant, add (spicy) chili bean paste (Doubanjiang or La Doubanjiang) and stir constantly so it won’t burn.

3. Add the meat and cook until no longer pink.

4. Add the shiitake and shimeji mushrooms and cook until wilted.

5. Add Menetsuyu and water and bring to a boil.Using fine seive, skim off the fat and scum if necessary.Lower the heat to medium low and add miso and soy sauce in the soup and simmer for 5 minutes.

6. Add the chopped green onions and rice vinegar. Turn off the heat and set aside.Prepare toppings. In a small saucepan, bring water to a boil.

7. Add 1 Tbsp. sake and shrimp. Once the shrimp starts changing color, turn off the heat and cover to let the remaining heat cook the shrimp (so you won’t overcook the shrimp).

8. Drain and set aside.When all the toppings are ready, bring a big pot of water to a boil and cook the noodles. Make sure to separate each noodles when you drop them into the boiling water. Cook according to the package instructions, but keep the noodles al dente.

9. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool.

10. Drain completely and divide the noodles on plates/bowls.

11. Serve all the toppings on the noodles or on a separate plate.

12. Pour the hot soup in a bowl.

13. Serve the cold noodles, toppings, and soup and sprinkle katsuobushi in the soup right before eating. Enjoy!

Nutrition Information:

covered percent of daily need