Counter 06 · Stews & Braises
Tsukemen with Charred Chashu
Thick, chewy noodles served cold beside a small bowl of concentrated pork and bonito dipping broth, with seared chashu, marinated egg, narutomaki and seaweed on the side.
- Prep
- 40 min
- Cook
- 4 hr
- Serves
- 4
- Level
- Hard
Tsukemen, or dipping ramen, was popularized in Tokyo in the 1950s and flips the usual idea: the noodles are rinsed cold so they stay springy, and the broth is intense and reduced so it clings to each strand. Dunk, slurp, repeat. Once the noodles are gone, ask for soup wari, a splash of hot dashi poured into the remaining dip so you can drink it. Chashu should be seared hard in a skillet until the edges crackle. Thick wavy noodles are essential; thin ones get lost.
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