How to recreate Rokurinsha 's rich seafood Tsukemen

Introduction

This is an introduction to a recipe that recreates the rich seafood Tsukemen from Rokurinsha, a representative restaurant in Chiyoda Ward, Tokyo (Tokyo Station).
Rokurinsha 's rich seafood Tsukemen is a Tsukemen soup with fish powder on top of seaweed, and it has a sweet, mellow taste and is extremely delicious. Another fun thing about this restaurant is that you can add Yuzu powder, shichimi, sesame, vinegar, etc. to the noodles to your liking to change the flavor and make the meal enjoyable until the very end. Please try this very refined seafood soup.
This is a recipe that uses commercial Ramen soup to easily recreate the rich flavor of Rokurinsha 's seafood Tsukemen.

How to make Rokurinsha 's rich seafood Tsukemen

Rokurinsha ingredients

• Water…10ℓ
• Knuckles...2kg
• Chicken bones...2kg
• Maple leaves...500g
• Pig's feet...500g
• [Commercial Use] Chicken White Soup (CP-T10)... 4kg
• 玉ねぎ…100g
• にんじん…50g
• Green onion...20g
• Garlic...10g
• 生姜…10g
• 煮干し…30g
• Mackerel flakes...50g
• 鰹節…100g
• 1 raw egg (with shell)

• Chicken white soup...200g
• Rokurinsha style kaeshi (simmered rice)...50g
• Dried sardine flavored oil...20g
• Whole wheat noodles...1 ball
• Pork shoulder char siu...appropriate amount

How to make Rokurinsha

1. Boil the pork knuckles, chicken bones, maple leaves, and pig's feet in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the bled pork knuckles, chicken bones, maple leaves, and pig's feet in a pot and simmer over high heat for an hour.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Cook while breaking down the bones, and if the soup Evaporation and reduces during cooking, add water to make up for the loss and return it to the original amount.
5. After cooking for an hour, add the vegetables and cook again over high heat for another hour.
6. After cooking for an hour, add the dried ingredients and cook again on high heat for another hour.
7. After cooking for an hour, add the raw egg and cook again over high heat for another hour.
8. Once the ingredients have released enough stock, reduce the heat to low and add the frozen [Commercial Use] Chicken White Soup, which forms the base of the flavor, and dissolve over low heat.
9. Once the frozen soup has thawed and the flavors have blended well, the base soup is ready.
10. In a separate dish, mix the ingredients to make the dashi stock.
11. Add the 10 ingredients to the finished soup and the soup is complete.

History and origins

Founded in 2005, Tsukemen Rokurinsha, is known for its super-rich soup and extra-thick noodles, and it created a Tsukemen boom in Tokyo. At the time, there were queues of over 100 people waiting to eat Ramen, with wait times of over two hours.
To cater to the many customers unable to dine in, they launched a mail-order Ramen business, which also took the world by storm. Ramen soup is made by simmering a large amount of ingredients for a long time, topped with fish powder and seaweed shaped like a raft, and finished with a Yuzu-flavored Soup wari, creating a refreshing flavor with a strong dashi flavor. The noodles are not homemade, but are made in collaboration with Fushidori Karasu of Kaikaro, a long-established ramen shop in Asakusa, and it could be said that this is where the name "charismatic noodle shop" was born.

Store Information

• Store name: Rokurinsha
• Address: Tokyo Ramen Street, B1F, Tokyo Station Ichibangai, 1-9-1 Marunouchi, Chiyoda-ku, Tokyo
• Business hours: 7:30-9:45 (LO 9:30), 10:00-23:00 (LO 22:30)
• Closed: Open all year round

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

*Created by Nishio Ryoichi as an homage to Rokurinsha.

*This recipe is for reference only. It aims to be similar in taste, but may differ from the authentic "Rokurinsha" recipe.

References