Tsukemen isn't ramen. The noodles are separate. The broth is THICK—almost like a sauce. You dip. You slurp. You taste everything.

This is the gluten-free tsukemen technique that uses every part of the chicken—blended bones and all. Rich, creamy, zero waste. This is next-level ramen.

Here's how to make it.

TatekitchenTateki MatsudaSeptember 27, 2024GF Ramen Lab, Gluten Free, Ramen, Pork Chashu, ChickenComment

グルテンフリー鶏白湯家系ラーメン

Most ramen broths are clear. Paitan is MILKY. Creamy. Rich. Almost like a sauce.

This is Chicken Paitan Ramen, Yokohama Yeah K style—high-heat emulsification creates that signature creamy texture. Add traditional toppings: chashu, ajitama egg, spinach. It's gluten-free, and it's one of the most satisfying bowls I've ever made.

Here's the technique that makes it work.

TatekitchenTateki MatsudaSeptember 6, 2024GF Ramen Lab, Gluten Free, Ramen, Pork Chashu, ChickenComment

鶏モモのコンフィ

Experience a special Valentine's night with Tateki Matsuda. Despite a busy schedule, Tateki prepares a loving meal for his family - featuring a tender Chicken Confit slow-cooked in lard, comforting rice cooked in chicken stock, and a fresh Arugula and Beet Salad. Join Tateki's culinary journey as he balances professional fighting, teaching, and expressing love through his cooking.

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