"Tsukemen Tetsu" How to make rich seafood Tsukemen

Introduction

This is an introduction to a recipe that recreates the rich seafood Tsukemen from Tsukemen Tetsu, a representative restaurant in Bunkyo Ward, Tokyo (Sendagi Station).
The rich seafood Tsukemen at "Tsukemen Tetsu" is characterized by its rich Tsukemen soup, made with pork bone and Chicken carcass broth simmered over high heat, and the umami Umami of Dried sardine, Katsuobushi, and Sababushi flakes are extracted from the stock.By the way, Yuzu hachimi goes perfectly with Tsukemen at this restaurant, so be sure to try them together.
This is a recipe that uses commercial Ramen soup to easily recreate the rich seafood Tsukemen flavor of "Tsukemen Tetsu."

How to make "Tsukemen Tetsu" rich seafood Tsukemen

Ingredients for Tsukemen Tetsu

[Pork bone broth]
・Water...5ℓ
・Pork knuckles･･･1kg
・ Chicken body bones...500g
・ [Commercial Use] Rich Pork White Soup (CP-B10)...5kg
・Green onion・・・50g
・ Ginger: 50g
・Pig's trotter soup...2 liters

[Chicken carcass broth]
・Water...6ℓ
・Chicken bones...2kg
・ [Commercial use] Chicken white soup (CP-T10)... 2kg
・Dashi Kombu and Dried shiitake broth...1 liter
・Maple leaves...2kg
・ Onion...200g
・ Garlic...20g
・ Sake ・・・ 1 liter

[Seafood soup]
Water...7ℓ
Dried sardine)...2kg
Sababushi...1kg
Soda Katsuobushi...500g

How to make Tsukemen Tetsu

1. To make Chicken carcass broth, combine the ingredients and simmer over high heat for about 5 hours.
2. Once the bones have been broken down, they will form the base of the flavor. [For commercial use] Add frozen chicken white soup (CP-T10) and dissolve over low heat.
3. To make Pork bone broth, parboil Pork knuckle, Blood removal, and wash them thoroughly.
4. Add green onions, Ginger and pork Pork knuckle to the water and simmer over high heat for about 5 hours.
5. Once the bones have crumbled a little, it will become the base of the flavor. [For commercial use] Add the frozen Rich Pork White Soup (CP-B10) and dissolve over low heat.
6. Next, add Chicken carcass broth and cook over high heat for another 30 minutes.
7. Make the seafood soup. Combine all the ingredients except for Sababushi and Reduce / Simmer for about 3 hours. Add Sababushi and simmer over high heat for about 1 hour, then strain.
8. Mix Pork bone broth and seafood soup in a 4:1 ratio.

History and origins

Founded in 2005, Tsukemen Tetsu is Tsukemen created by founder Tetsu Komiya, and together with Rokurinsha, it created a Tsukemen boom in Tokyo. It started as a small shop but has grown into a major chain with around 30 stores.

Store Information

• Store name: Tsukemen Tetsu Sendagi Main Store (Tetsu)
• Address: 4-1-14 Sendagi, Bunkyo-ku, Tokyo
• Opening hours: Lunch 11:00-17:00 (pork bone and seafood x thick noodles), Dinner 17:00-23:00 (chicken and seafood x medium-thick noodles)
• Closed: Open daily

*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 "Tsukemen Tetsu."

*This recipe is for reference only. It aims to have a similar taste, but may differ from the authentic "Tsukemen Tetsu" recipe.

References