Chicken ZUBAAAN! Tsukemen (Dipping Noodles)
ID: c7080f21...
A superb bowl that transforms Maruchan ZUBAAAN! Yokohama Iekei Soy Sauce Tonkotsu into a luxurious Tsukemen style. The richness of homemade chicken oil slowly extracted, combined with thick noodles flavored with kombu dashi, recreates a restaurant-quality taste.
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🍳 Cooking Flow
Soak the kombu in water from the day before to make the dashi, and prepare the soft-boiled egg and green onions for topping. → Slowly heat chicken skins over low heat to extract homemade chicken oil. → Boil the chicken thigh, then briefly simmer it in a sauce made of soy sauce, mirin, and vinegar to make char siu. → Boil the noodles in the leftover chicken broth, rinse in cold water, and drizzle with the kombu dashi. → Prepare the dipping sauce by combining the included soup base with hot water, sugar, vinegar, garlic, green onions, and the piping hot chicken oil, then add the toppings to finish.
Cooking Steps
Brief Cooking Order
Soak the kombu in water from the day before to make the dashi, and prepare the soft-boiled egg and green onions for topping. → Slowly heat chicken skins over low heat to extract homemade chicken oil. → Boil the chicken thigh, then briefly simmer it in a sauce made of soy sauce, mirin, and vinegar to make char siu. → Boil the noodles in the leftover chicken broth, rinse in cold water, and drizzle with the kombu dashi. → Prepare the dipping sauce by combining the included soup base with hot water, sugar, vinegar, garlic, green onions, and the piping hot chicken oil, then add the toppings to finish.
Introduction
A superb bowl that transforms Maruchan ZUBAAAN! Yokohama Iekei Soy Sauce Tonkotsu into a luxurious Tsukemen style. The richness of homemade chicken oil slowly extracted, combined with thick noodles flavored with kombu dashi, recreates a restaurant-quality taste.
Step 1
Soak 25g of kombu in 250ml of water and let it sit in the refrigerator for 1 day to draw out the dashi.
Step 2
Place the egg in boiling water and boil for 7 minutes. Once finished, immediately place in cold water, peel, and cut in half.
Step 3
Place 150g of chicken skin in a frying pan over low heat and slowly extract the fat (chicken oil).
Step 4
Bring a pot of water to a boil and simmer 1 chicken thigh for 5 minutes.
Step 5
Slice the green onions diagonally, and lightly toast the nori over heat before cutting it into 4 equal pieces.
Ingredients List
Important Notes
Extracting the kombu dashi by soaking it overnight creates a clean yet powerful umami flavor. 💡
Using the chicken broth to boil the noodles infuses them with chicken umami, enhancing the overall flavor. 🍳
Rinsing the Tsukemen noodles in cold water and firming them up creates a unique, chewy, and strong texture. ⚠️
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