Tsukemen
Cold noodles in hot broth, served warm, offering a unique culinary experience in Tokyo.
📷 nakashi from Chofu, Tokyo, JAPAN — CC BY-SA 2.0 (Wikimedia Commons)
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⏱️ 15 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 200g tagliatelle
- 2 zucchini
- 1 onion
- 200g bell peppers
- 100g red bell peppers
- 2 tablespoons soy oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 shiso onions
- Soy vinegar
- Sugar
- Chicken broth
Method
- Prepare the peppers and zucchini by slicing them thinly.
- Mix the soy oil, soy sauce, lime juice, sugar, and soy vinegar in a bowl.
- In a pot, bring the chicken broth to a boil and cook the tagliatelle for 2-3 minutes.
- In another container, mix the shiso onions and finely sliced vegetables.
- Place the tagliatelle in a bowl and pour the hot broth over it.
- Serve immediately, pouring the prepared sauce over each bowl and garnishing with the mixed vegetables.
- Tip: Ensure the sauce is cold enough to contrast the heat of the broth.
The story
Tsukemen, a Tokyo specialty, stands out for its structure of tagliatelle served in hot broth but eaten cold, often garnished with small pieces of meat or vegetables.
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