[su_vimeo url=”http://vimeo.com/168628618″ width=”700″]
EATING A BOWL OF TSUKEMEN IS SORT OF like eating ramen upside down and backwards. Actually, it’s two bowls—one holds cold ramen-style noodles; the other holds a broth which has been reduced to almost Thanksgiving gravy thickness and sometimes beefed up (so to speak) with soy. The idea is, instead of eating the noodles out of the broth, you dip the cold noodles in the broth, for a refreshing dish that offers all the flavor of ramen but doesn’t feel like you’re wearing an overcoat in the middle of summer.
The ramen craze that has swept Chicago has only made a few first steps into tsukemen—you can find it at a number of shops include Ramen Takeya, Kizuki, Ramenster and Furious Spoon, but it’s still more of a novelty for those in the know than the rabid hipster craze that ramen is. With summer almost here, it seems like a good time for more people to get to know it, so we asked Shin Thompson of Furious Spoon to tell us about how you make it and how you eat it, which was also just kind of an excuse to see Furious Spoon’s $60,000 noodle-making machine in action close up. The video runs about eight minutes, including Shin’s story about his trip to Tokyo with his partners and what happened when one of them didn’t finish his tsukemen at a famous ramen place.
Furious Spoon’s second location, at 2410 N. Milwaukee, should soft-open at least by this Sunday, so that’ll give you two places to stay cool with Furious Spoon’s tsukemen this summer.
Michael Gebert is $3 extra chashu as editor of Fooditor.
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