Main ingredients 🥩
beef bone ramencanned tunadark soy sauceoyster saucegarliccornstarchpork bellygreen onionseaweedegg
Solo Cooking God Ramen Tsukemen
A homemade Japanese-style noodle dish recreating the rich, umami-packed broth of a professional shop using beef bone ramen and canned tuna, delivering an authentic tsukemen experience with minimal ingredients.
🙋 Recommended for
- ⭐ People who want to experience the distinctive flavor of authentic Japanese tsukemen at home using just one ramen pack and low cost
- ⭐ Those looking for a completely new style of instant meal, different from their usual broth ramen or bibimbap
Ingredients needed 🛒1 servings
- beef bone ramen 1 pack (noodles, powdered soup, solid ingredients)
- canned tuna 1 can
- pork belly 100g
- white part of green onion 1 stalk
- dark soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- minced garlic 1/2 tablespoon
- cornstarch 1/2 tablespoon
- water 1 cup and a half
- seaweed a little
- soft-boiled egg 1
Recipe 🍳
- In a bowl, add 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon minced garlic, all the solid ramen seasoning, half of the powdered soup, 1/2 tablespoon cornstarch, and 1 cup and a half water.
- Mix thoroughly until the powders and sauces blend evenly without clumping, creating the tsukemen base sauce (tare).
- Dice the pork belly and white part of the green onion into small pieces for a satisfying bite.
- Pour all the oil and meat from the canned tuna into a pan, then add the diced pork belly and green onion.
- Cook over high heat, crushing the tuna chunks with a kitchen tool as you stir, until all moisture evaporates and the mixture turns deep brown.
- Once the mixture is completely dry and richly colored, pour in the pre-mixed sauce base.
- Stir gently to prevent lumps due to the cornstarch, and simmer until the sauce thickens into a rich, sticky consistency—your tsuketsu (sauce) is ready.
- Boil the ramen noodles in water, then rinse under cold water to remove starch and squeeze out excess moisture completely.
- Place the noodles in a bowl, top with seaweed and soft-boiled egg, then dip the noodles into the thick, savory tuna-beef bone sauce and enjoy.
- Mix dark soy sauce, oyster sauce, garlic, ramen seasoning, cornstarch, and water to make the sauce base.
- Sauté the entire contents of the canned tuna, along with pork belly and green onion, until well-browned and dry.
- Add the prepared sauce to the sautéed ingredients and cook until thickened, then serve with boiled ramen noodles dipped into the sauce.
Cooking tips 💡
- Since this is a dipping noodle dish, the sauce should be significantly saltier and thicker than regular ramen broth to ensure the noodles are fully coated.
- Make sure to dry-fry the tuna meat thoroughly—this removes any fishy odor and intensifies its natural umami, adding depth to the sauce.
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