Recipe by Thulisa Martins
Tsukemen, or ‘dipping noodles’, is ramen with a twist! This Japanese noodle dish consists of ramen, which are eaten after dipping in a separate bowl of soup.
Prawn tsukemen ramen with black noodles
- 500g large prawns, cleaned and deveined
- 60ml (¼ cup) sesame oil
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and roughly chopped
- 2cm fresh ginger, peeled and grated
- 15ml (1 tbsp) soya bean sauce
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) sake
- 50ml mirin
- 50ml soya sauce
- 45ml (3 tbsp) rice vinegar
- 750ml (3 cups) water
- 3 sheets kombu
- handful fresh coriander, to serve
- small handful fresh green chillies, chopped, to garnish (optional)
- cooked black noodles, to serve
For the prawns, coat the prawns with 30ml (2 tbsp) of the sesame oil and mix with the onion, garlic, ginger and bean sauce. Season, cover and refrigerate to marinate, 30 minutes.
For the broth, add all of the ingredients to a medium-sized pot over medium heat and leave to simmer, 10 minutes. Remove from heat and leave to stand at room temperature, 10 minutes. Remove and discard the kombu and reheat the broth when ready to serve.
Fry the prawns over high heat in the remaining sesame oil until cooked through, 5 – 10 minutes. Serve in the broth garnished with coriander, chillies, if desired, and with a side of black noodles.