Name: Tsukemen (LA-style dipping ramen) (Los Angeles style)
Prep time: 45 min
Total time: 8 h
Yield: 2
Cuisine: American
Ingredients: 1.5kg pork bones (mix of femur and trotter); 300g pork belly, in one piece; 20g dried bonito flakes (katsuobushi); 10g dried sardines (niboshi); 20g dried kombu; 1 onion, halved; 1 head garlic, halved across; 1 thumb ginger, sliced; 5 litres water; For the tare: 80ml soy sauce; 60ml mirin; 2 tablespoons sake; 1 tablespoon brown sugar; 1 teaspoon white pepper; 1 teaspoon rice vinegar; 2 portions thick chuka soba noodles (200g each, dry weight); 2 ajitsuke tamago (marinated soft-boiled eggs); Sliced spring onion, bamboo shoots (menma), nori, to serve

Thick chewy ramen noodles served cold, with a small bowl of intensely concentrated pork-and-fish broth for dipping. Sawtelle's Japantown popularised tsukemen on the West Coast.

Tsujita LA Artisan Noodle opened on Sawtelle Boulevard in 2011 as the first American branch of Tokyo's Tsujita (founded 2005) and is widely credited with bringing modern tsukemen to Los Angeles. The broth simmers pork bone with dried bonito for over sixty hours into a sauce thick enough to coat the noodle, in the lineage that Higashi-Ikebukuro Taishoken seeded across Tokyo's tsukemen scene. The Sawtelle Japantown stretch around Olympic and West LA built a cluster of ramen-yas around the same Sawtelle-Japanese template.

1 editor pick for Tsukemen (LA-style dipping ramen) in Los Angeles, ranked by editorial score. All Los Angeles signature dishes · Tsukemen (LA-style dipping ramen) across every city.

Tsujita LA Artisan Noodle ★ 4.6

Japanese Ramen

sawtelle · 2057 Sawtelle Blvd, Los Angeles, CA 90025

Tsujita LA in Sawtelle, Los Angeles is the LA outpost of Tokyo's Tsujita, simmering tonkotsu broth for 60 hours and serving it as ramen and tsukemen.

Where to eat Tsukemen (LA-style dipping ramen) in Los Angeles

Tsujita LA Artisan Noodle ★ 4.6