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How to Make Tsukemen (Dipping Ramen Noodles Recipe) | Cooking with Dog

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Published on Aug 5, 2011

Tsukemen is cold ramen noodles served together with a hot dipping broth containing plenty of ingredients. Tsukemen has become much popular in Japan these days. The tangy soup is very rich and tasty.

How to Make Tsukemen
http://cookingwithdog.com/recipe/tsuk...

(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 tbsp 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

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具だくさんの熱いつけ汁に冷たいラーメンをつけていただく、大人気のつけ麺を作ります。ピリ辛でとっても美味しく出来ました。

つけ麺の作り方
http://cookingwithdog.com/ja/recipe/t...

<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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