July 11, 2010

My Own Style of Tsukemen (Dipping Noodles)/私流のつけ麺

I'm not going to talk about the tsukemen invented by Kazuo Yamagishi of Taishoken; I just want to talk about my style of tsukemen, which is much simpler.
大勝軒の山岸一雄さんが発明したつけ麺について話そうというわけではなく、自分自身のつけ麺を話したいと思います。私のはとてもシンプルです。

Luckily, I got these four packs of ramen noodles for half the regular prices from the supermarket I frequent the other day.
先日、運良く、よく行くスーパーでラーメンの麺を4パック、通常価格の半分で買えました。


Ramen noodles, boiled, drained, and rinsed and cooled:
茹でて、水を切って、洗って冷たくしたラーメンの麺:

I made the dipping sauce by combining dashi, soy sauce, and mirin at a ratio of 5:1:1, boiling for some time, and chilling in the fridge. Each diner added some vinegar, sesame seed oil, and chopped naga negi (Japanese scallion) to their dipping sauce.
つけ汁は、出汁、醤油、みりんを5:1:1で混ぜ、しばらく沸騰させて、冷蔵庫で冷やして作りました。食べる人がそれぞれ、お酢、ごま油、みじん切りした長ネギを自分のつけ汁に足しました。

What a treat for a hot day!
暑い日には何よりのご馳走です!

6 comments:

Bbq Dude said...

So the noodles and sauce are both served cold?

Jenny Rae Rappaport said...

私はこのブログが好きです。 私は日本語を勉強するので、英語と日本語言葉はとても便利です。ありがとうございます。

Nancy said...

Is the last photo how it is actually served? I'd like to see that if it is different.

Hiroyuki said...

Bbg Dude: Yes!

Jenny Rae Rappaport: Thank you! 宜しくお願いします!後で、貴女のブログにもコメントしますね!

Nancy: Yes! I offered a pair of communal chopsticks to pick up some noodles and put them in your bowl with, but my children never used it but used their personal chopsticks.

Hiroyuki said...

Jenny Rae Rappaport: For some reason, I can't post a comment to your blog, so I will post it here.

Thanks for the long list of the items you miss in Tokyo, which is both fun and interesting, as well as all those nice words about Tokyo and Japan!

Bbq Dude said...

That's interesting. I may have to try to replicate this dish in California. Cold noodles sounds fascinating...