Cheese Yuzu Dipping Noodles (Tsukemen)

A creative, refreshing fusion dish featuring chewy chilled noodles served with a velvety yuzu-infused cheese sauce and a savory miso dipping broth.

Ingredients

• 200 g ramen noodles
• 1 tbsp butter
• 2 slices processed cheese
• 1 tsp flour
• 120 ml milk
• 2 tbsp yuzu juice
• 2 tbsp miso paste
• 1 tbsp mirin
• 1 tsp sugar
• 200 ml pork bone broth
• 2 stalks green onions
• 1 tsp vegetable oil
• optional bamboo shoots
• optional seaweed flakes
• optional ramen eggs

Instructions

1. 1Prepare the yuzu

   

   Take a fresh yuzu fruit, cut it in half, and carefully remove the outer skin. Discard any seeds found inside to ensure a smooth juice extraction.

   Tip: Be careful when cutting; the skin is delicate, so use a sharp knife to keep the fruit intact.
2. 2Extract yuzu juice

   

   Use a citrus press or a similar tool to squeeze the yuzu segments firmly. Collect the fresh juice into a measuring cup until you have the required amount.

   Tip: Squeeze gently but firmly to get the maximum amount of juice without incorporating too much bitterness from the pith.
3. 3Prepare the cheese sauce

   

   In a saucepan over low heat, melt a cube of butter. Stir in the flour, milk, and cheese slices. Continue to cook and stir constantly until the mixture thickens into a smooth, velvety cheese sauce.

   Tip: Keep the heat low to prevent the cheese from burning or separating while it melts into the milk.
4. 4Infuse sauce with yuzu

   

   Add a spoonful of the previously extracted fresh yuzu juice into the thickened cheese sauce. Stir thoroughly until the juice is fully incorporated and the sauce is creamy and aromatic.

   Tip: Add the yuzu juice gradually to ensure the acidity balances perfectly with the richness of the cheese.
5. 5Make flavored oil

   

   Heat a small amount of oil in a pan. Add fresh green onion segments and yuzu peel. Fry them until they are slightly charred and fragrant. Remove the solid pieces, leaving behind the infused, aromatic oil.

   Tip: Watch the oil closely; the peel and onions can char quickly, adding a bitter taste if burnt too much.
6. 6Prepare the broth

   

   In a clean pan, whisk together the miso, mirin, and sugar. Pour in the pork bone broth and the remaining yuzu juice. Bring the mixture to a gentle boil, ensuring all ingredients are well combined.

   Tip: Whisk the miso thoroughly before adding the broth to avoid any clumps in the final soup base.
7. 7Boil and chill the noodles

   

   Boil the noodles for 3-5 minutes until cooked through. Immediately lift them out using chopsticks and transfer them into a bowl of ice water, which creates a chewier, springier texture.

   Tip: Rinsing in ice water is the key to preventing the noodles from sticking and achieving that professional, chewy texture.
8. 8Assemble the dipping broth

   

   Combine the previously prepared dipping broth base with bamboo shoots, fresh sliced green onions, and the aromatic flavored oil. Mix gently to incorporate the flavors before serving.

   Tip: Ensure the broth is served hot to contrast with the chilled, chewy noodles.

Storage & Reheating

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Frequently Asked Questions