Think of Tsukemen or “dipping noodles” as ramen’s cooler, richer, thicker old cousin. Imagine the richest broth imaginable and the chewiest, thickest noodles in the game, all in one dish. Well, imagine no more because that’s exactly what we’re making today.

Making Tsukemen isn’t easy. Lucky for us, I happen to know the Kobe Bryant of the ramen world, Mike Satinover aka THE Ramen_Lord, author of the completely FREE “Book of Ramen” available on Reddit. All of the links to the products and other information used in this video are posted on the recipe page on my site. I hope it helps! Good luck, you got this. Adam

RECIPE: https://www.adamwitt.co/allrecipes/bl...
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TIMESTAMPS:
Introducing: THE Ramen Lord (0:00)
Tsukemen 101 (0:57)
Bone Broth Prep (2:05)
Skip This Part If You're Squeamish! (4:14)
Chashu Time (5:02)
Broth Prep Cont'd (7:49)
Pressure Cooker 101 (10:01)
Noodle 101 (10:30)
Tare 101 (11:50)
Classic Dashi Components(14:04)
Switch Pork For Chicken (15:23)
Add Your Aromatics (17:30)
Strain & DeBone (20:46)
Broth Blending (22:00)
Chashu Slicing (23:40)
Noodle Cooking 101 (24:26)
Plating Time (25:33)
Taste Test (27:21)
Final Thoughts (28:18)
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.

#Ramen #RamenNoodles #Cooking #Food #Recipe #HowTo #Tsukemen #AtHome #Authentic #JapaneseFood #OmnivorousAdam