TKG to TKM: Top 3 Tamago Kake Men Trends

Airy egg bubbles coat the noodles!　Tsukemen Specialty Shop Mita Seimenjo

Tsukemen Specialty Shop Mita Seimenjo opened its first store in Mita, Tokyo in 2008. It is loved for its total balance of thick tsukemen (dipping sauce) and supple, thick noodles, and has now expanded its network to 41 stores nationwide. This powerful tsukemen chain has now made TKM available as a menu item!　In the week since its release in November 2011, 10,000 eggs have been consumed.

I immediately rushed to the Shibuya Dogenzaka branch and ordered the “egg noodles”. Two egg yolks were placed on top of a fluffy bowl of noodles!　What a surprise! This is a double-egg TKM. The orange color of the egg yolks is very vivid to the eye, as the restaurant uses a premium brand of eggs. Expectations are rising for the attractive appearance of the eggs.

I boldly put my chopsticks into the plump yolk and stirred it vigorously. Mita Seirensho recommends “whisking” the egg yolk 30 times. Indeed, when stirred as if using a whisk, the egg yolk and noodles softly unite. The whole body of the noodle turned orange. I quickly slurped down the noodle, which had bubbles and a good wet texture!

The noodles are Mita Seimenjo’s signature flat noodles. The noodles are smooth like fettuccine and glide smoothly in the mouth, a truly delightful finish. The whipped egg yolk coating further enhances the texture and feel of the noodles on the tongue and down the throat. The taste and texture are enhanced by the whipped egg yolk, and the dish quickly travels through the mouth from the tip of the chopsticks.

The special sauce made from sea bream, dried bonito flakes, kelp, and shiitake mushrooms and the egg go devilishly well with the sensual noodles!　Enjoy the rich texture and multiple tastes of this dish.

After enjoying the truffle oil, oyster dashi soy sauce, and nori bara, finish with a small bowl of rice. You will be able to fully enjoy the truffle aroma and the egg sauce with rose nori. You can enjoy the dish as a course and finish it off with a TKG. This is a gem that has been meticulously thought out not only in terms of taste, but also in terms of entertainment while eating and post-meal satisfaction. It is no wonder that it has gained overwhelming support.

From “Golden Tiger’s” original TKM, which brings to the forefront the unique flavor of cold-water-cured noodles, to the powerfully designed “Sen-no Chicken’s” Kamatama Aburasoba, and “Mita Seimenjo’s” egg-kake-men, which fascinates with its roller-coaster-like flavor changes. The three restaurants introduced three different types of “egg-kake-men,” all of which make full use of the richness and lubricating power of eggs, while at the same time offering a direct taste of the noodles’ goodness and slurpiness.

In the ramen world today, not only homemade noodles pursued by artisans, but also noodles made at noodle mills, where innovation is advancing, continue to evolve tirelessly, and the perfection of “noodles” is increasing at an accelerating pace. Seiro” for soba (buckwheat noodles) and “kama-age udon” for udon are known as styles in which the taste of the noodle itself can be enjoyed.

With the improvement in the quality of noodles, the soup-less style of ramen has spread to include tsukemen (dipping noodles) and aburasoba (fried noodles), and TKM is further perfecting a minimalist style in which the noodles, sauce, and egg are the only ingredients used. We hope that you will experience the famous combination of egg and noodle that transcends trends.