Thick Tsukemen Broth Recipe (Ramen Dipping Sauce)

[@midori8993]

Tsukemen brings back memories of my first trip to Japan. My friends and I had chose to walk instead of taking the train from Shimokitazawa all the way to Shibuya, thinking that the route seemed direct enough 😂😂 45 minutes after walking in the cold winds of winter, we finally made it to Shibuya. The first store we spotted was a tiny little tsukemen shop. That bowl of tsukemen was our very first restaurant meal in Japan, and we'll always remember how comforting and satisfying it was after that non-stop long walk! 🤤 thank you for this recipe Marc! Now I can try recreating that wonderful flavour we had and relive that experience again.

[@NoRecipes]

Thanks for sharing, that’s a great story! Some of my best restaurant finds have involved walking between neighborhoods in Tokyo!

[@talamt]

Your channel is such a hidden gem! Thank you for sharing your knowledge and expertise!

[@NoRecipes]

Thank you for the kind words!

[@kathcares]

I just made this for lunch and I had to stop midway through eating to tell you how fantastic this is! The depth of flavor in the broth is wonderful, and it's hard to believe how quickly it comes together. I will be using this method to make turkey gravy for Thanksgiving -no juggling hot pans and scraping out the brown bits! I'll use ground turkey, of course. I'm not a great judge of how this compares to a Tokyo ramen shop, but being able to produce a dish so flavorful in 30 minutes definitely puts this on my rotation for Winter! I went shopping this morning and still easily cooked this in time for lunch.

[@NoRecipes]

Wow that was quick! I’m so happy you enjoyed it! I love the idea of doing gravy like this! If you can find it I’d recommend using ground turkey thigh.

[@davidkolo]

my dream recipe would be a vegetarian tsukemen, as iv never had it before and it looks so incredible...

[@Temulgeh]

tsukemen is just a category of dishes so of course you can make vegetarian tsukemen. it wouldn't taste anything like the popular tonkotsu gyokai tsukemen you see everywhere, but you could do it with a cauliflower soup or root vegetables, and shoyu or even miso tare (miso works pretty well with veggie ramen since it tends to take a lot of space in the flavor profile), or aim for an older style tsukemen with a clear soup (so just a nice veggie stock loaded with umami ingredients, probably some extra MSG)

[@NoRecipes]

As @temulgeh mentioned it just means dipped noodles so you could create a dipping sauce for ramen noodles and it would technically be tsukemen. Here's a link to my vegan "tonkotsu" ramen: norecipes.com/vegan-tonkotsu-ramen/ you could probably make a concentrated version of the broth and use it as a dipping sauce for tsukemen.

[@larryj1048]

Looks great, and I'm definitely saving that ground pork mixture for fried rice!

[@NoRecipes]

Thanks! My daughter hates meat with fat on it, so she loves this stuff.

[@antonpavlov9019]

Wow, that looks really cool! Amazing recipe, thanks for sharing!

[@NoRecipes]

Thank you !

[@yarukineez0]

Ahh perfect timing! I love tsukemen but there aren't restaurants around here that does it. Can't wait to make my own!

[@NoRecipes]

Hope you enjoy it!

[@cosmicsoul_wav]

yuuuuum tsukemen! thanks for the recipe 🥰

[@NoRecipes]

You're welcome!

[@Sugarlydeliciousness]

Thank you!!! I have been wanting this recipe!!!❤❤❤❤❤❤❤❤😂😂❤❤❤❤❤❤❤❤❤❤😂🎉🎉🎉🎉🎉

[@NoRecipes]

You’re welcome😅

[@taste4test]

videos and recipes always addicting!!!!

[@NoRecipes]

Thank you 😊

[@LA_Viking]

Excellent video.

[@NoRecipes]

Thank you!

[@NoRecipes]

Thank you!

[@lenapawlek7295]

I never would've thought to add geletin to mimic cooking bones in a broth for a long time!

[@NoRecipes]

It will work for any kind of soup/stew/sauce if you want to mimic cooking meat for a long time (bolognese, chicken soup, etc)

[@t20sgrunt36]

It’s also a great binder for things like turkey burgers or meatballs

[@TheCowEmporium]

Oh my gosh, this is amazing. So many tips here. I never thought about using gelatine as the quick thickening agent or blending dry shiitake mushrooms. 😳😁 Hubby and I are in Japan right now visiting our son. We head home Nov 18 and I’m already sad. Take care. 🌺

[@kathcares]

I'm so happy for you, Annette! I hope someday you get to stay longer.

[@TheCowEmporium]

@ thanks Kathy! Me too. ☺️

[@NoRecipes]

Oh wow! Welcome back to Japan! I hope you enjoy the rest of your time here. Will you be stopping through Tokyo on your way home?

[@TheCowEmporium]

@@NoRecipes thank you! We over night Sunday in Tokyo on our way home.

[@NoRecipes]

@@TheCowEmporium I'm sorry I missed this. If you have time on Sunday I'd love to meet up with you guys in the city. Please email me if you're interested: norecipes.com/contact/

[@BluDawg]

Yum Yum Yum 😋 thank you, I will make this 🩵

[@NoRecipes]

Thanks! I hope you enjoy it!

[@blackhorse2947]

おいしい食事を作るのは愛情のこもった仕事であり、その結果は天国のようである。

[@phatkix]

I'll be trying this soon!

[@NoRecipes]

Hope you enjoy it!

[@orenshoff6177]

Hello marc

[@ecdconin]

Can this be frozen? Or would that affect the flavour or texture?

[@NoRecipes]

The broth could be frozen, but you'll need to reheat and re-emulsify it with a hand blender. BTW the gelatin is going to turn into a sponge when you freeze and defrost but don't worry it will melt into the broth again when you heat it.

[@herdunes]

i follow U on FB but i don’t check in that platform anymore.. I’m very happy to run into you here💗

[@NoRecipes]

Welcome to the channel!😁

[@miladiazima]

Can I use chicken instead of pork?

[@NoRecipes]

Yes, but I would recommend using ground chicken thighs (not breast) and you want to use one with a good amount of fat mixed in (15-20% fat).

[@maeannengo4908]

No bitter taste from the baking soda?

[@kathcares]

I just made it and I couldn't taste the baking soda in the finished soup. It's not very much.

[@maeannengo4908]

@kathcares Thank you

[@NoRecipes]

The trick is to use a small amount (1/4 teaspoon), it gets neutralized by the slightly acidic vegetables, but raises the pH of the mixture in the process enough to help it brown faster.

[@maeannengo4908]

@NoRecipes Thank you for the explanation

[@amyr.862]

If you taste it you added too much. I caramelized a small amount of onions with just the soda dust on my fingers, the barest pinch. (ETA if you add too much the stuff can get mushy)