Tsukemen (Japanese Dipping Noodle)

Ingredients

Directions

1. Wear a mask & heat 10g of baking soda over medium heat for 10 mins, stirring occasionally. This powder should become more fine and lose 1/3 of its weight. If you see bubbles that's normal. You can make this in larger batches and store in an airtight container for later use. See the kansui video below for more details.

1. Using a scale weigh 1 egg and add water until the total weight is 140g.
2. Add in 5g salt and 5g kansui.
3. Mix well.
4. In a large bowl add 400g flour.
5. Very slowly stir in the previous mixture in tiny batches of drizzling the liquid. You want to end up with consistently tiny pieces of dough, the size of rice, instead of 1 giant dough ball (see the beginner ramen video below for more details).
6. Use your hands to make sure that everything is well mixed.
7. Pack into a big ziplock bag, making sure that there is room for the dough to be rolled (the bag shouldn't be more than half full).
8. Wait 40 mins.
9. After 40 mins, without taking the dough out of the bag, flatten the dough with a roller.
10. After flattening the dough (so it is in 1 big piece), wait 30 mins.
11. Take the dough out of the plastic bag and roll it flat enough for your pasta machine, making sure that the dough is sticking together in 1 big piece.
12. If it is not sticking together, try adding a tiny bit more water & repeating the previous steps.
13. Cut the dough to fit your noodle machine.
14. Start at the largest setting and roll your dough through.
15. Cut the dough length in half and put the 2 pieces on top of each other. Roll these pieces together so that it is thin enough to go in the machine again.
16. If your dough is sticky, sprinkle corn starch on it.
17. Roll the pieces through your machine to your desired thinness (maybe 1.2 mm).
18. Cut the dough to your desired length.
19. Run the dough through your noodle cutter.
20. You can store the dough in an airtight container for 2 days, or in the freezer.

1. You could google your own recipe. I ended up combining chicken broth, beef boullion, and hot water.

1. You could google your own recipe. I followed the recipe linked below, boiling soy sauce, rice wine, rice vinegar, and a powder packet from a mr.noodles package.

1. Brown onions in a pan with the butter.
2. Add gyokaitonkotsu soup.
3. Simmer for 5 mins.
4. Blend til white and smooth.

1. Add 300ml of Tsukemen Soup to pot
2. Add soba sauce, rice vinegar, pepper and sugar.
3. Boil.
4. Serve.

1. Boil 200g of noodles for 6 mins.
2. Rinse in a cold water bath.