Easy Chicken Char Siu and Tomato Tsukemen Noodles
https://cookingwithdog.com/recipe/chicken-char-siu-tomato-tsukemen/
Servings
2people
Cook Time
40minutes
Servings
2people
Cook Time
40minutes
Ingredients
Noodles
Chicken Chashu (Char Siu)
  • 1 Chicken Thighnet weight 300g/10.6 oz per piece after removing excess fat
  • 1 tbsp Sake
  • 1 tsp Ginger Root Juice
  • 2 tsp Soy Sauce
  • 2 tsp Oyster Sauce
  • 1 tsp Honey7g/0.25 oz for 1 tsp
  • 1/2 tsp Grated Garlic
  • Black Peppercoarsely ground
Tomato Dipping Sauce
  • 400 g Diced Tomatoespackaged
  • 1 Garlic Clovechopped
  • 100 g Onionschopped
  • 1 1/2 tbsp Olive Oil
  • 1 1/2 tbsp Chicken Stock Powder (Granulated)Chinese-style
  • Waterto adjust the thickness of the sauce, we used chicken broth instead.
  • Cheeseuse your favorite cheese
  • Grated CheeseParmesan
  • Salt
  • Pepper
Side Vegetables
  • 5 Cherry Tomatoes
  • 1/2 Cucumbershredded
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, let's prepare the chicken. Carefully remove some of the excess fat from the chicken thigh with kitchen shears and bring the meat to room temperature.
    		 First, let’s prepare the chicken. Carefully remove some of the excess fat from the chicken thigh with kitchen shears and bring the meat to room temperature.
  2. Place the chicken with the skin side facing up. Prick the skin with a bamboo skewer many times to help the chicken easily absorb the flavor and also prevent it from bursting in the oven.
    		 Place the chicken with the skin side facing up. Prick the skin with a bamboo skewer many times to help the chicken easily absorb the flavor and also prevent it from bursting in the oven.
  3. Put the chicken into a clean plastic bag. Add the ginger juice and sake.
    		 Put the chicken into a clean plastic bag. Add the ginger juice and sake.
  4. Press the chicken to coat it with the seasoning well. The ginger juice and sake will help to eliminate any unwanted smells on the meat, making it more delicious.
    		 Press the chicken to coat it with the seasoning well. The ginger juice and sake will help to eliminate any unwanted smells on the meat, making it more delicious.
  5. Next, let's make the marinade. Combine the honey, soy sauce, oyster sauce, grated garlic, and coarsely ground black pepper. Stir to mix.
    		 Next, let’s make the marinade. Combine the honey, soy sauce, oyster sauce, grated garlic, and coarsely ground black pepper. Stir to mix.
  6. Put the marinade into the bag of the chicken.
    		 Put the marinade into the bag of the chicken.
  7. Toss the chicken to coat with the marinade thoroughly. Then, let it sit for about 10 minutes.
    		 Toss the chicken to coat with the marinade thoroughly. Then, let it sit for about 10 minutes.
  8. Now, cut the bottom of the bag with kitchen shears and place the chicken into a heat-resistant container with the skin side facing up. You may want to rinse your hands after touching the raw meat.
    		 Now, cut the bottom of the bag with kitchen shears and place the chicken into a heat-resistant container with the skin side facing up. You may want to rinse your hands after touching the raw meat.
  9. Cover the container with plastic wrap, but leave it slightly open.
    		 Cover the container with plastic wrap, but leave it slightly open.
  10. Heat the chicken in the microwave at 600 watts for 3 minutes.
    		 Heat the chicken in the microwave at 600 watts for 3 minutes.
  11. Remove the plastic wrap. Pour the remaining marinade over the chicken.
    		 Remove the plastic wrap. Pour the remaining marinade over the chicken.
  12. Cover half of the container with the plastic wrap.
    		 Cover half of the container with the plastic wrap.
  13. Microwave it for 3 more minutes. Covering only half of the container will help to reduce the excess moisture.
    		 Microwave it for 3 more minutes. Covering only half of the container will help to reduce the excess moisture.
  14. Let it sit in the microwave oven for 2 minutes.
    		 Let it sit in the microwave oven for 2 minutes.
  15. Then, remove the chicken and let it sit to cool.
    		 Then, remove the chicken and let it sit to cool.
  16. Pour over the sauce one or two times while cooling to help it create a deliciously glossy texture and absorb more sauce.
    		 Pour over the sauce one or two times while cooling to help it create a deliciously glossy texture and absorb more sauce.
  17. Now, let's make the tomato-based dipping sauce. Add the olive oil and chopped garlic to a pan.
    		 Now, let’s make the tomato-based dipping sauce. Add the olive oil and chopped garlic to a pan.
  18. Turn on the burner and stir-fry the garlic on medium heat.
    		 Turn on the burner and stir-fry the garlic on medium heat.
  19. When the aroma grows stronger, add the chopped onion.
    		 When the aroma grows stronger, add the chopped onion.
  20. Stir-fry the onion for about 5 minutes. Occasionally stir the onion so that it browns quickly.
    		 Stir-fry the onion for about 5 minutes. Occasionally stir the onion so that it browns quickly.
  21. When the onion turns slightly brown and begins to develop a sweet fragrance, add the packaged diced tomatoes.
    		 When the onion turns slightly brown and begins to develop a sweet fragrance, add the packaged diced tomatoes.
  22. Stir-fry for about 5 more minutes. The sauce may splatter when bubbles form so you should keep stirring it to avoid a full boil.
    		 Stir-fry for about 5 more minutes. The sauce may splatter when bubbles form so you should keep stirring it to avoid a full boil.
  23. When the sauce turns slightly dark and glossy and it begins to thicken, add the chicken stock powder.
    		 When the sauce turns slightly dark and glossy and it begins to thicken, add the chicken stock powder.
  24. Add some water to adjust the consistency so that the noodles can hold more sauce. We are adding chicken stock instead of water in the video, but if the sauce is relatively thin, you can skip this diluting process.
    		 Add some water to adjust the consistency so that the noodles can hold more sauce. We are adding chicken stock instead of water in the video, but if the sauce is relatively thin, you can skip this diluting process.
  25. Add your favorite cheese to the sauce and melt it to distribute evenly.
    		 Add your favorite cheese to the sauce and melt it to distribute evenly.
  26. Finally, taste the sauce and adjust the flavor with salt and pepper. Turn off the burner and the tomato sauce is ready.
    		 Finally, taste the sauce and adjust the flavor with salt and pepper. Turn off the burner and the tomato sauce is ready.
  27. Now, let's arrange the Tsukemen. Boil the fresh ramen for the time instructed on the package,
    		Now, let’s arrange the Tsukemen. Boil the fresh ramen for the time instructed on the package,
  28. Rinse the noodles with cold water, strain thoroughly, and coat them with a small amount of sesame oil.
    		 Rinse the noodles with cold water, strain thoroughly, and coat them with a small amount of sesame oil.
  29. When the chicken char siu is cooled, slice it to the desired thickness.
    		 When the chicken char siu is cooled, slice it to the desired thickness.
  30. Add the halved cherry tomatoes and shredded cucumber and the chicken char siu to the noodles.
    		 Add the halved cherry tomatoes and shredded cucumber and the chicken char siu to the noodles.
  31. Ladle the hot tomato dipping sauce into a bowl.
    		 Ladle the hot tomato dipping sauce into a bowl.
  32. Add a generous amount of grated cheese to the sauce.
    		 Add a generous amount of grated cheese to the sauce.
  33. Dip the noodles into the tomato sauce and enjoy the delicious Tsukemen along with the savory chicken char siu!
    		 Dip the noodles into the tomato sauce and enjoy the delicious Tsukemen along with the savory chicken char siu!
Recipe Notes

This chicken char siu can be stored in the fridge for about 3 days. It is very useful as an ingredient for bento or toppings for fried rice and noodles.
The tomato sauce has a modest amount of salt so you can enjoy it all without worrying.
The time to cook the chicken in the microwave is a rough guide. If the meat looks kind of raw, microwave it a little at a time to extend the cooking time.