Rich Japanese Fish-Based Tsukemen (Dipping Ramen)

Experience the intense umami of Tokyo-style dipping ramen, featuring a thick, seafood-infused broth and chilled noodles for a powerful flavor contrast.

Ingredients

• 2 liters creamy pork or chicken broth base
• 100 g dried bonito flakes (katsuobushi)
• 50 g small dried fish (niboshi)
• 2 servings thick ramen noodles
• 4 slices chashu pork
• 2 tbsp soy-based tare sauce
• 1 tbsp aromatic seasoning oil
• 1 tsp fine fish powder
• 2 sheets nori seaweed
• to taste chopped green onions

Instructions

1. 1Infuse the broth with fish

   

   Pour a generous amount of dried bonito flakes and small dried fish into the simmering creamy white broth base. This combination of ingredients extracts a deep, savory umami flavor that is characteristic of rich Japanese seafood broths.

   Tip: Make sure the broth is simmering but not at a rolling boil when you add the fish flakes to prevent them from becoming overly bitter.
2. 2Simmer for flavor extraction

   

   Allow the dried fish ingredients to simmer and bubble gently within the thick, opaque broth. This process draws out the concentrated oils and flavors from the fish, gradually darkening and thickening the soup into a rich dipping base.

   Tip: The longer you simmer these ingredients, the more intense the seafood flavor will become; monitor the consistency to ensure it doesnt reduce too far.
3. 3Prepare the seasoning base

   

   Add precisely measured portions of dark liquid tare and a clear yellow aromatic oil into the bottom of a black serving bowl using a small ladle. This concentrated mixture provides the essential salt and fat profile for the dish.

   Tip: Always place the tare and oil in the bowl first before adding the hot broth to ensure they emulsify properly as the liquid is poured in.
4. 4Torch the chashu pork

   

   Use a kitchen torch to carefully sear the surface of sliced chashu pork pieces arranged on a metal tray. The direct flame caramelizes the fat and proteins, adding a smoky charred aroma and a satisfying texture to the meat.

   Tip: Keep the torch moving constantly across the surface to achieve an even char without burning the edges of the pork.
5. 5Assemble the dipping soup

   

   Ladle the thick, hot fish-based broth from a small pot directly into the prepared serving bowl containing the tare and oil. The heat of the broth will activate the aromatics in the seasoning base, creating a fragrant and cohesive soup.

   Tip: Pour the broth from a slight height to help the ingredients mix naturally, though you can give it a very gentle stir if needed.
6. 6Add the final umami boost

   

   Carefully place a spoonful of fine brown fish powder onto the center of the dipping sauce. This final garnish acts as a flavor enhancer that provides a concentrated burst of seafood taste when mixed in during the meal.

   Tip: Place the powder on top of a topping or in the center so the diner can choose how and when to incorporate the extra intensity.

Storage & Reheating

Burn It Off

Frequently Asked Questions