Tsukumen means, literally, “dipping ramen,” and it’s a dish that’s taken Japan by storm. When I was growing up, we didn’t eat ramen this way, but now you can find this dish offered in shops across the country. It’s not hard to understand why—eating ramen in this deconstructed way gives you a chance to enjoy the noodle and each of the garnishes on its own, dipped in the flavorful broth. This dish is also a delicious play between cold ramen and hot broth. Think of it as noodle nouvelle cuisine! Naruto has a signature spiral swirl, and interestingly enough, it’s an ingredient used almost exclusively for ramen (and on rare occasions, udon).

　　

Ingredients

serves 4

　　

Broth

1 cup plus 1 tablespoon Shoyu Base (page 11)

　　4 cups Ramen Chicken Stock (page 10)

　　2 tablespoons sugar

　　2 tablespoons rice vinegar

　　1 tablespoon sesame oil

　　

Ramen

4 (7-ounce) pieces frozen ramen noodles

　　2 tablespoons dried wakame

　　2 cups hot water

　　8 pieces Braised Pork Belly (page 138)

　　1/2 cup sliced scallions, both white and green parts

　　8 slices naruto (fish cake)

　　1/2 cup menma (marinated bamboo shoots)

　　

Step 1

To make the broth, combine all the ingredients in a pot and place over high heat. Bring the liquid to a boil, then reduce the heat to low and cover to keep warm.

　　

Step 2

To make the ramen, place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Rinse the noodles well under cold running water until they are chilled. Drain and divide among 4 plates.

　　

Step 3

In a small bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well.

　　

Step 4

To serve, arrange small piles of the wakame, pork belly, scallions, naruto, and bamboo shoots in a circle on top of the noodles. Divide the hot broth among 4 small bowls and serve on the side. Dip the noodles and garnishes into the broth to eat.

　　Takashi's Noodles