00:00I'm Yuto and today on Saturday I'm going to show you how to make a quick, delicious,
00:04spicy version of tsukemen dip in ramen.
00:06Let's get started.
00:09Start by heating a large wok or deep frying pan on medium-low and add half tablespoon
00:14of toasted sesame oil.
00:16Once it's hot, add 30g of the white part of a Japanese leek or just regular leek finely
00:22chopped, one thinly sliced chili pepper, one tablespoon of great ginger root, and one
00:29finely chopped garlic clove, fried those until fragrant.
00:33I usually use red chillies but I happen to have green chillies left over from another
00:38recipe so I'm using green today, either works fine.
00:42It's smelling good so now I'm going to increase the heat to medium and add 50g of ground pork.
00:52Once it's browned, add one tablespoon of tobanjan which is chili bean paste, one tablespoon
00:58of yellow miso paste, and one tablespoon of ground sesame seeds, a sprinkle of black pepper,
01:04stir fry for about one minute.
01:11Next, add 300ml of water and one teaspoon of Chinese chicken bouillon powder.
01:17Mix it well and bring it to a boil.
01:20Apart from needing to cook the noodles, this is a one-pot recipe so it's really convenient.
01:26If you prepare all your ingredients before you start cooking, it will be very efficient.
01:31You can have it ready in just 15 minutes.
01:34Okay, when it's bubbling, reduce the heat to a simmer and add 1 teaspoon of soy sauce and 1 teaspoon
01:40of sugar.
01:41Finally, we're going to thicken the soup by adding a celery made with 1 tablespoon of cold water,
01:47and 1 teaspoon of potato starch or starch of your choice.
01:53Mix it until smooth, then pour it into the soup and keep heating until slightly thickened and glossy.
01:59This step will help the soup stick to the noodles better.
02:02I recommend boiling your noodles after the soup is ready since noodles only take a few minutes to cook.
02:08You can cover the soup to keep it warm or even reheat it if necessary.
02:13Once it looks like this, it's ready to serve.
02:15Pour the dipping sauce into a bowl, and sprinkle with a generous helping of garlic chives,
02:28a few slices of chili, a drizzle of chili oil, and a few sesame seeds.
02:35This tsukemen dipping soup is best served with thick ramen.
02:39If you're interested in making your own ramen noodles, please check out my recipe.
02:44Finally, add your favourite ramen toppings.
02:46I'm using pork chashu, menma, ajutama eggs, chopped green onions, and some kizami nori.
02:53I have a recipe for most of these toppings on my blog, so if you're interested,
02:58you can find the links in the description.
03:01And that's it, my fiery take on Japanese kemen. Just dip and enjoy.
03:07And great news, I've launched a free mobile app that makes following along with my recipes even easier.
03:12It's the perfect kitchen companion after watching my videos.
03:16You can access step-by-step instructions right on your phone while you cook.
03:20The download link is in the description below.
03:23Thanks so much for watching. If you want to learn more about this dish or find more Japanese recipes,
03:29check out the link on the screen. And if you're interested in more ramen videos,
03:34check out the playlist on the screen too. I hope to see you in the next one.
03:38Until then, take care.
03:39See you in the next one.
03:39Yeah.
03:39I'll be right back.
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