Ingredients with Measurements:
- 8 oz dried ramen noodles
- 1 lb mixed seafood (shrimp, squid, and scallops)
- 4 cups seafood broth
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 tbsp vegetable oil
- 1 green onion, thinly sliced
- 1/4 cup cilantro leaves, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Large bowl
- Medium saucepan
- Grater
Step-by-step instructions:
1. Cook the ramen noodles according to the package instructions. Drain and rinse under cold water. Set aside.
2. In a medium saucepan, combine the seafood broth, soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
3. Heat the vegetable oil in a large pot over medium-high heat. Add the mixed seafood and sauté for 2-3 minutes until cooked through.
4. Remove the seafood from the pot and set aside.
5. To assemble the tsukemen, divide the cooked ramen noodles among four serving bowls. Top with the cooked seafood.
6. Pour the hot seafood broth into a large bowl.
7. Dip the noodles and seafood into the broth and enjoy.
8. Garnish with sliced green onion, chopped cilantro, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Seafood broth: simmering on low heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 5g
Carbohydrates: 60g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of mixed seafood, you can use any seafood of your choice.
- If you don't have seafood broth, you can use chicken or vegetable broth.
- If you don't have mirin or sake, you can use rice vinegar or white wine.
Variations:
- You can add vegetables such as spinach, bok choy, or mushrooms to the tsukemen.
- You can make a spicy version by adding chili flakes or hot sauce to the broth.
Tips and tricks:
- Make sure to rinse the cooked ramen noodles under cold water to prevent them from sticking together.
- To keep the seafood tender, don't overcook it.
- You can make the broth ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store the leftover seafood tsukemen in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tsukemen in a pot over medium heat until heated through.
Presentation ideas:
Serve the tsukemen in a large bowl with the seafood and noodles arranged neatly. Garnish with sliced green onion, chopped cilantro, and lime wedges.
Garnishes:
Sliced green onion, chopped cilantro, and lime wedges.
Pairings:
Green tea, sake, or beer.
Suggested side dishes:
Edamame, seaweed salad, or cucumber salad.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the seafood thoroughly to prevent foodborne illness.
Food history:
Tsukemen is a Japanese noodle dish that originated in Tokyo in the 1960s. It is a variation of ramen where the noodles are served separately from the broth.
Flavor profiles:
Savory, umami, slightly sweet, and tangy.
Serving suggestions:
Serve the tsukemen with a small bowl of broth on the side for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese