Tsukemen. I researched this recipe last summer and it was pretty much a hit. It basically is a dipping sauce for noodles made of pan drippings, soy sauce, sesame oil, green onions, and a bit of sugar. Since I made roasted chickens today, I have some extra drippings for tomorrow to make tsukemen. Since the liquid is supposed to be viscous and sticking to the noodles, you may want to add some fat to the sauce when cooking it.
Tsukemen (serves 2)
- Thick Asian Noodles (i.e. Ramen, Soba, Udon)
- 1/2 cup Meat Drippings
- 3 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 2 teaspoons Green Onions
- 2 teaspoons Sugar
- Put the meat drippings, soy sauce, sesame oil, green onions, and sugar into a pan. Heat on medium and stir until the sugar is dissolved and the liquid is steaming.
- Pour into bowls and eat by dipping the noodles into the broth.