How to recreate "Kuriyama "Tsukemen

Introduction

This is a recipe that recreates the Kuriyama style of Tsukemen in Yokohama, Kanagawa Prefecture.
This popular restaurant's "Kuriyama" style tsukemen is characterized by its rich seafood and pork bone soup.
Tsukemen is rich yet smooth, making it easy to eat, and the noodles are thick and chewy. Adding garlic or chili pepper to change the flavor will give it a punchy taste, so be sure to give it a try.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Kuriyama-Tsukemen.

How to make "Kuriyama "Tsukemen

Soup ingredients

• Water…40ℓ
• Knuckles...10kg
• Pork belly (5 cuts on a plate)...7kg
• Chicken bones...10kg
• Maple...10kg
• Onion (1/2 cut)...1kg
• Thickly shaved mackerel...1kg
• Dried urume flakes...1kg
• [Commercial Use] Rich Pork White Soup (CP-B10)... 10kg

How to make soup

1. Place Pork knuckle in the bottom of a pot, add water and heat over high heat.
2. When the scum rises to the top, remove it, then move the bones with a spatula to remove any more scum that may come out.
3. Once boiling, move the bones with a spatula to remove as much of the black scum as possible.
4. Once the water level is measured, cook over medium heat with the lid closed for about 2 hours.
5. After 2 hours, open the lid and add hot water up to the measured water level.
6. Add the pork belly and cook for 90 minutes, then remove from the pot (to be used as char siu).
7. Put the lid back on and after 30 minutes, open the lid and add hot water up to the measured water level.
8. Once the hot water has been added and mixed with a spatula, add the chicken bones and maple leaves.
9. Measure the water level again, and once it boils, reduce the heat to medium, close the lid and simmer for 1 hour.
10. Move the bones around well with a spatula, then open the lid and cook over medium heat for 1 hour.
11. Add Onion, thickly shaved mackerel, and dried sardines, then turn the heat to high and cook for 1 hour, scraping the bottom with a spatula and moving the bones up and down every 20 minutes.
12. Mix well with a spatula, breaking up the bones, and cook for 1 hour, stirring every 10 minutes.
13. Once the bones have been broken down, reduce the heat to low and cook until the base of the flavor is achieved. [For commercial use] Add the frozen Rich Pork White Soup (CP-B10) and dissolve over low heat.
14. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

History and origins

Tsukemen restaurant in Hakuraku, Yokohama. Opened by owner Takuya Kuriyama, who trained at the former Higashi-Ikebukuro Taishoken and the former Osaki Rokurinsha. (Formerly known as Nitai Forge).
Opened in 2008, the restaurant has won the "Eating Log Ramen 100 Best Restaurants" award for six consecutive years since 2018, and its thick soup has become a firm favorite.
The homemade noodles, made with a noodle-making machine acquired from Taishoken, also have a unique taste. The glutinous texture of the noodles is very chewy, and the Kombu powder kneaded into the noodles is a secret ingredient that makes the noodles delicious on their own as well.
The restaurant always has a long line of customers, but it is worth the wait.

Store Information

• Store name: Kuriyama (formerly known as Jintan)
• Address: 1-17-29 Rokkakubashi, Kanagawa-ku, Yokohama, Kanagawa Prefecture
• Business hours: Weekdays 11:00 - 15:00, 17:00 - 21:00 Saturdays, Sundays and public holidays 11:00 - 21:00
• Closed: Wednesdays

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

客単価UP狙いませんか？✨

Popular Ramen ingredients

Why not try another ingredient that will increase your average customer spend?

Others also viewed this recipe

Others also viewed this soup recipe