Curry Tsukemen

Dipping ramen with curry broth.
  2   25 mins


100g chicken thigh, sliced
5g dashi stock powder
2 tsp Japanese soy sauce
4 tsp mirin seasoning
1 tsp sake
2 cubes S&B Golden Curry Mix Medium Hot 92g
180g Organic Ramen (2 bundles)
1 spring onion, finely sliced, to garnish


  1. Cook chicken in 800ml water for 10 mins. Add in dashi, soy sauce, mirin and sake to make broth.

  2. Turn off the heat, add in S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through. Set aside.

  3. Cook ramen in boiling water for 4 mins. Cool down in icy water and drain.

  4. Serve hot sauce garnished with spring onion in a bowl and cold noodle on plate, then enjoy dipping ramen in curry sauce.