Kotteri Tsukemen
Dried fish powder does double duty when used as an ingredient in tsukemen. First, it thickens the soup, turning it into a gravy-like sauce. And second, it adds a massive amount of flavor. Fish powder made from dried anchovies has a smoky, bitter taste—the driving force of this style of ramen.
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Servings: 4 bowls
Calories: 858kcal
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Ingredients
- 2 pounds fresh noodles such as Takasuimen
- 6 cups Thick Vegetarian Creamy Soup
- ½ cup Shoyu Tare
- ½ cup niboshi dried fish powder
- 8 to 16 slices Pork Chashu
- 4 Ajitama halved
- 16 to 20 pieces Menma
- Negi
Instructions
- Bring a large pot of water to a boil over medium-high heat. Cook the noodles. Tsukemen is better with thick noodles, and noodles that are around 4 mm thick will cook in around 8 minutes.
- Strain the noodles and run under cool water until the noodles are at room temperature.
- Put the soup, tare, and fish powder in a medium saucepan. Mix and bring to a simmer over low heat. Ladle the hot soup into small bowls.
- Serve the noodles on large plates, topped with 4 to 6 slices of chashu, 1 egg, 4 or 5 pieces of menma, and a sprinkle of negi.
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Notes
Dried anchovies are called niboshi in Japanese, so look for niboshi powder at an Asian market or online. You can make your own by crushing whole niboshi in a spice grinder.
Nutrition
Serving: 4bowls | Calories: 858kcal | Carbohydrates: 171g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1765mg | Potassium: 644mg | Fiber: 8g | Sugar: 6g | Calcium: 58mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.