How to make "Tosakko" back fat Ramen

Introduction

This is a recipe that recreates the Tokyo back fat Ramen from Tosakko, a restaurant that is representative of Ikebukuro, Tokyo.
Tosakko 's Tokyo Back Fat Ramen has a generous amount of back fat sprinkled on the surface of the soup, and is topped with roasted pork fillet, egg, bamboo shoots, and green onions. At first glance, the soup may seem Rich taste, but after one sip, it's surprisingly easy to drink, and you can taste the sweetness of the back fat. The gentle taste of Shoyu is then added, Umami you'll be surprised at how exquisitely delicious it is when you enjoy the soup packed with umami and eat it with the noodles! Another fun thing about this restaurant is that you can add Garlic midway through to change the flavor.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Tosakko 's Tokyo back fat Ramen.

How to make "Tosakko" back fat Ramen

Tosakko ingredients

・Water...10 liters
・Pork knuckles･･･1.5kg
・Back fat...1.5kg
・Chicken bones...500g
・ [Commercial Use] Chicken and Pork White Soup (CP-M6)...4kg
・ Garlic ・・・600g
・ Onion...50g
・Long onion････10g
・ Dried shiitake...60g
・Dashi Kombu... 20g
・1 bay leaf

How to make Tosakko-ko

1. Boil the chicken knuckles, back fat, and bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Put all the drained ingredients into a pot and simmer over high heat for 4 hours.
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. Once the bones have been broken down, they will form the base of the flavor. [For commercial use] Add the frozen chicken and pork white soup (CP-M6) and dissolve over low heat.
6. Once the frozen soup has thawed and the flavors have blended well, it is ready.
   
   *Cook the back fat for exactly 1.5 hours and then remove it.

History and origins

After working alongside the founder of Hope-ken Honpo, Tosakko was founded in 1963 by renting a food stall. In 1972, the restaurant opened its doors and became a legendary Ramen shop, selling 800 to 1,000 bowls a day, even late at night.
The ramen has a rich Ramen soup with a thick Shoyu sauce and is topped with a generous amount of back fat. Ramen shop faces Route 7 (commonly known as Kan-nana), one of the busiest roads in Tokyo, and this street was the most energetic part of Ramen scene in the 1990s. Street parking is densely packed along the road, and at the end of the queue in front of Ramen shop, there was a line of about 15 people holding red and white chopsticks, the symbol for ordering, waiting to be replaced, creating an impressive sight. The shop suddenly closed in the late 90s, and the members who inherited the DNA scattered and started up Ramen shops one after another.
It is said that the owner is from Kochi and named the store "Tosakko," and there have been various rumors surrounding the store's closure, but none of them have been confirmed.

Store Information

• Store name: Kannana Tosakko Ramen
• Address: Sakuma Building 1F, 1-39-4 Nishi-Ikebukuro, Toshima-ku, Tokyo
• Opening hours: Monday to Saturday 11:45 to 6:00, Sundays and holidays 11:45 to 5:00
• 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 "Tosakko."

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

References