Tsukemen (dipping ramen noodles) つけ麺


  • 2 servings ramen noodles

  • 0.5 lb sliced pork belly

  • 3 shiitake mushrooms

  • 1 pack shimeji mushrooms

  • 6 shrimps (+ 1 tbsp sake)

  • 1 stalk green onion

  • 1 tsp ginger

  • 1 tbsp garlic

  • 1 tbsp sesame oil

  • 1 tbsp doubanjiang

  • 1/3 cup mentsuyu (see below for recipe)

  • 1 cup water

  • 1 tsp miso

  • 1 tsp soy sauce

  • 1.5 tbsp rice vinegar


  1. Prepare ingredients - cut pork belly into one-inch pieces, cut off bottom of mushrooms, slice shiitake mushrooms, cut scallions (one-inch pieces for white part, chop finely for green part to use as garnish), mince / grate ginger and garlic

  2. Make dipping broth - heat sesame oil, add ginger, garlic and white part of green onions, add doubanjiang, add pork belly, add mushrooms, add mentsuyu and water, bring to boil, lower to low heat and add miso and soy sauce, then add rice vinegar and green part of green onion, let simmer

  3. Prepare shrimps - add 1 tbsp sake to 2 cups of boiling water, then add shrimp and cook until pink

  4. Cook noodles - add ramen noodles to boiling water, once cooked, strain and run through cold water

  5. Serve it up - serve hot broth in a bowl, and serve noodles and shrimp on a separate plate / bowl

  6. Enjoy!

Homemade Mentsuyu Recipe (Noodle Soup Base)

Ingredients (to make 2 cups):

  • 0.5 cup sake

  • 1.125 cup mirin

  • 1 cup soy sauce

  • 1 piece kombu

  • 1 cup katsuobushi


  1. Combine ingredients - in saucepan, add sake, bring to boil for a few seconds, then add mirin, soy sauce, kombu and katsuobushi

  2. Simmer & strain - simmer for 5 minutes then turn off heat to cool, then strain through a fine-mesh sieve

  3. Store - place in a mason jar and keep in the refrigerator for up to a month

  4. Enjoy!