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How to Make Tsukemen つけ麺の作り方

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Uploaded by on Aug 5, 2011

Ingredients for Tsukemen
(serves 2)

2 bags of Fresh Ramen or Tsukemen Noodles
100g Pork Belly Slices (3.53 oz)
400ml Chinese-style Chicken Stock (1.69 cups)
(400ml water + ½ chicken  stock powder)
2 tbsp Sake
A medium to large clove of Garlic
A piece of Ginger root about two to three inches long

1 tsp Dried Red Chili Pepper that has been sliced into rings
3 tbsp Soy Sauce
1 Naganegi - Long Green Onion
40g Shiitake Mushrooms (1.41 oz)
40g Shimeji Mushrooms (1.41 oz)
½ tsp Sesame Oil
1 tsp Vinegar

1 Soft Boiled Egg
Chopped Spring Onion Leaves
Katsuobushi Shavings - also known as Bonito Flakes
Grated Garlic

<材料>2人分
中華生麺(太麺):2玉
豚バラ肉(薄切り):100g
チキンスープ(中国風):400ml
(鶏ガラスープの素大1/2を溶かしておく)
酒:大2
にんにく:1かけ
生姜:1かけ(親指大)
唐辛子(輪切り):小1
醤油:大3
長ねぎ:1本
椎茸:40g
しめじ:40g
ごま油:小½
酢:小1

半熟卵:1個
青ねぎ(小口切り):8本分
削り節:少々
おろしにんにく:お好みで

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Top Comments

  • up this if you think they should have there own TV show !!!

  • Y U NO MY MOM?!?!?!?!

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All Comments (1,361)

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  • @YujiSakai12 I honestly think she's the queen of Japanese home cooking. All her dishes look like they came out of a 5 star hotel! :D

  • @llamov wow i've never thought about that until now, but as far as i know, theres no canned stock or broth in japan. liquid stock is sold normally in a pet bottle but i've never seen one for chicken stock. i guess she doesnt make fresh chicken stock here because it is just simpler for wide variety of viewers. and while i agree that its healther and tastier when making stock by yourself, doesnt change much flavour with all the other ingredients after all i guess.

  • 3:09 :D happy dog

  • what a horrible JAPANESE English...

  • @YujiSakai12 but most likely if they got their own tv show we wouldn't be able to watch them in America... :<

  • @Torbyz pork belly is not bacon. bacon is cured and smoked. pork belly is raw

  • im hungry now =[

  • @LadySubaru62 its bacon dude

  • does any one know what you can use instead of pork belly?

  • I do not believe that is the reason. Canned broth is easy too, and tastes much better. I've noticed it with many of the Japanese chefs on YouTube. I'd like to hear from one of them.

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