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.

Luckily, I got these four packs of ramen noodles for half the regular prices from the supermarket I frequent the other day.

Ramen noodles, boiled, drained, and rinsed and cooled:

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.

What a treat for a hot day!


Indirect Heat 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!

Indirect Heat said...

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