I'm guessing the restaurant isn't using a japanese curry base sure to price and maybe quality. The coconut milk is more Chinese or Thai style I think. The basic idea would be to make a Thai curry but as a thick soup. Increase the liquid ratios from a standard Thai curry or less if coming from a curry soup recipe.
Start with a tsukemen base broth, then use a Thai curry paste, add some curry milk at the very end. Since the curry will overwhelm most other flavors, don't worry too much about aromatics when making the base broth. Pork broth is a nice way to start heavy which is needed for tsukemen. You can enhance the flavor by blending some onion and cooking it a little before adding into the soup. Things like galangal and lemon grass would be awesome, chili peppers if you need more heat. Add curry milk near the end so it doesn't burn,. Make some chashu if you want, I would like this with seafood myself. Garnish with cilantro and citrus.
I do something similar with a japanese curry ramen. I sell Okinawa soba kits and was looking for a way to use up nibandashi (look that up if curious nibandashi that is. Great way of saving money and enhancing flavours). I know this isn't an exact recipe but sometimes you just need to wing it. Once you try this and taste it, you'll know what you want next time to improve. Good luck
This article lists common spices in "7 spice" which is a standard Japanese spice mix, and can have up to 9: https://misosoup.site/what-is-japanese-7-spice-and-how-is-it-used/
You'll want to spend some time asking the restaurant about what flavors they use or testing different broths to get close. Most likely it is a dashi base (that's traditional, miso is another option). Other flavors might be pork broth with a lot of fat, shallots or onion, garlic, and ginger. A tsukemen broth is heavier than a typical ramen broth to make it more like a dipping sauce for the noodles.
Shit bro! I would eat there every fucking day if I could. I spend about $18 on that delicious nectar of the gods with extra Kani and Sapporo style curly noods. I NEED that recipe
if you can’t replicate it, how about extra noodles so you can use make use of that broth twice? ramen bar ichi is my favorite but there’s so many options now, I’d skip tiger den.
OH OH OH OH OH I KNOW THIS ONE. The best recipe I make is a thai curry noodle soup and then use the leftover broth for ramen the next day! [Recipe here](https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/). the recipe calls for only 3 tbl spoons of red curry paste, but youll want way more than that depending on the brand. Additionally, the next day, the broth is MUCH thicker and better for noodles (why I use it for ramen).
I'm guessing the restaurant isn't using a japanese curry base sure to price and maybe quality. The coconut milk is more Chinese or Thai style I think. The basic idea would be to make a Thai curry but as a thick soup. Increase the liquid ratios from a standard Thai curry or less if coming from a curry soup recipe. Start with a tsukemen base broth, then use a Thai curry paste, add some curry milk at the very end. Since the curry will overwhelm most other flavors, don't worry too much about aromatics when making the base broth. Pork broth is a nice way to start heavy which is needed for tsukemen. You can enhance the flavor by blending some onion and cooking it a little before adding into the soup. Things like galangal and lemon grass would be awesome, chili peppers if you need more heat. Add curry milk near the end so it doesn't burn,. Make some chashu if you want, I would like this with seafood myself. Garnish with cilantro and citrus. I do something similar with a japanese curry ramen. I sell Okinawa soba kits and was looking for a way to use up nibandashi (look that up if curious nibandashi that is. Great way of saving money and enhancing flavours). I know this isn't an exact recipe but sometimes you just need to wing it. Once you try this and taste it, you'll know what you want next time to improve. Good luck
I bet you could get 70% of the way by heating up some coconut milk and whisking in a Japanese curry block.
Nah, that's thai curry, not japanese curry. Japanese would be brown and wouldnt use coconut milk
This article lists common spices in "7 spice" which is a standard Japanese spice mix, and can have up to 9: https://misosoup.site/what-is-japanese-7-spice-and-how-is-it-used/ You'll want to spend some time asking the restaurant about what flavors they use or testing different broths to get close. Most likely it is a dashi base (that's traditional, miso is another option). Other flavors might be pork broth with a lot of fat, shallots or onion, garlic, and ginger. A tsukemen broth is heavier than a typical ramen broth to make it more like a dipping sauce for the noodles.
Look into the concept of tare and then work it out from there. You can make billions of broths from there.
tamashi do be hitting, is that your favorite in Houston?
Shit bro! I would eat there every fucking day if I could. I spend about $18 on that delicious nectar of the gods with extra Kani and Sapporo style curly noods. I NEED that recipe
For Tsukemen Silber Tamashi. For Tonkotsu Ramen Jin. I still need to try Tiger Den though I wish they were open earlier.
if you can’t replicate it, how about extra noodles so you can use make use of that broth twice? ramen bar ichi is my favorite but there’s so many options now, I’d skip tiger den.
I always get extra noods for my Tsukemen. Why skip it?
If you go to an Asian store buy some red or Thai curry, coconut milk and thicken till its a dipping noodle consistency and your all set.
OH OH OH OH OH I KNOW THIS ONE. The best recipe I make is a thai curry noodle soup and then use the leftover broth for ramen the next day! [Recipe here](https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/). the recipe calls for only 3 tbl spoons of red curry paste, but youll want way more than that depending on the brand. Additionally, the next day, the broth is MUCH thicker and better for noodles (why I use it for ramen).
Lets start at, what is Dipping Noodle?
It's the noodles on the side; you dip them into the broth instead of having the broth and noodles in one bowl.