[Perfect Reproduction] A recipe that recreates the professional taste of Tsubakuro's Niboshi Ramen

2025年12月4日 2025年12月4日

minezaki

How to recreate "Tsubame Kuro"

Introduction

This is a recipe that recreates the professional taste of Tsubakuro's Niboshi Ramen. Tsubakuro's Niboshi Ramen is a bowl that allows you to enjoy the bitter Umami of Dried sardine and the rich sweetness of back fat. It is characterized by a very easy-to-drink soup that is completely free of the bitterness that is unique Dried sardine. If you want to taste the finest Tsubame-Sanjo-style Ramen, come to this restaurant! This is a recipe that uses commercial Ramen soup so that you can easily recreate the taste of Tsubakuro's Niboshi Ramen.

Soup ingredients

Water…10ℓ
Knuckles...2kg
Pork backbone...1kg
Pork belly...1kg
[Commercial Use] Pork Clear Soup (CP-BC6)
Onion...2 pcs
2 potatoes
Ginger …2 pieces
Katakuchi Dried sardine...200g
Dried Dried sardine...200g
Hidaka Kombu...75g

How to make soup

Place the pork knuckles and Pork backbone into Zundonabe A, add hot water and cook over high heat.
Remove any scum that floats to the top during cooking.
Cook on high heat for an hour, then add the pork belly (this will be used as char siu later).
Add the pork belly and cook for 3 hours.
Add the chopped Onion, sliced Potato, and chopped Ginger, and cook over medium heat.
After cooking over medium heat for 3 hours, remove the pork belly, turn off the heat and let it sit overnight.
After leaving it overnight, bring to a boil over high heat and add the two types of Dried sardine and Hidaka Kombu. Once boiling, reduce heat to medium and simmer for 2 hours.
Finally, add the [Commercial Use] Pork Clear Soup (CP-BC6), which will form the base of the flavor, and let the flavors blend together to complete the dish.

A simple recipe for recreating "Tsubamekuro"

👉 [Free Sample] "Tsubame Kuro" Reproduction Set Here>>

Ingredients (for 1 cup)

[Commercial Use] Pork Clear Soup (CP-BC6)... 100cc
[Commercial Use] Dried Dashi Pack...200cc
[For commercial use] "Tsubame Kuro" reproduction sauce...35cc
[For commercial use] Dried sardine flavored oil...20cc
[For commercial use] Zero noodles...1 ball
[For commercial use] Pork belly chashu...appropriate amount
[For commercial use] Iwaiso nori …appropriate amount
Onion...appropriate amount
Menma (bamboo shoots)...appropriate amount

How to make it

In a pot, [For commercial use] Dissolve the pork clear soup (CP-BC6).
Add one packet of dried stock to 2 liters of water and boil over medium heat for 20 minutes to make dried stock.
Combine the soup and stock.
Transfer to a warmed bowl and add the flavored oil and soup.
Finally, add the noodles and toppings and it's done!