How to make the bonito Shoyu Tsukemen from "Mendokoro Akimoto"

Introduction

Mendokoro Akimoto 's bonito Shoyu Tsukemen, with its clear soup and powerful aroma of bonito flavor, is a must-try for Tsukemen lovers. The firm, medium-thick, flat noodles are soaked in Kombu water, giving them a smooth texture and a deep, savory flavor. The rich, soy sauce-based dipping sauce, with its subtle Shoyu flavor and mellow Shoyu sauce body, is impressive, and is worthy of reviews that describe it as "the bonito broth really hits the spot" and "perfectly complements the medium-thick noodles." The savory grilled shoulder loin, pork belly chashu, seasoned egg, Wonton, grated Kombu, and nori seaweed add a touch of elegance to the noodles and dipping sauce, ensuring you won't get bored until the very end. This is a genuine and impactful bowl of ramen that we recommend for those seeking a sophisticated flavor.

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How to make Shoyu Ramen at "Mendokoro Akimoto"

soup ingredients

• Whole chicken (parent chicken)
• chicken bones
• Rausu Oni Kombu
• Kombu root
• Dried shiitake
• Katakuchi Dried sardine
• Pork belly chashu pork
• Three types of dried mackerel (Yakusaba Honkarebushi, Makurazaki Honkarebushi, and Makurasaki Hadakabushi)
• Bonito Honkarebushi
• Two types Dried sardine fish (Sakai Port and a blend of imported fish)
• Chicken fat
• Commercial Chicken Clear Soup (CP-TC4)

How to make soup

1. Soak Rausu Oni Kombu, Kombu root, Dried shiitake, and katakuchi Dried sardine in water overnight.
2. Combine the pork belly, whole chicken, chicken bones, and the stock from step 1, and simmer over low heat for 1 hour.
3. Remove Kombu and Dried shiitake and simmer over low heat for 2 hours.
4. Add dried mackerel, dried bonito flakes, and two types of Dried sardine fish, and simmer for 1 hour.
5. Remove the pork belly halfway through cooking before it becomes tough.
   *This pork slice will be used to make the dressing.
6. Add Dried sardine and chicken fat and continue to cook over low heat.
7. Continue cooking for 2 hours, adding water to make up for any water that Evaporation and reduces.
8. To prepare the seasoning, add commercial chicken clear soup (CP-TC4) and bring to a boil.
9. Strain off the oil that has accumulated on top of the soup and the ingredients, and the soup is ready.
   This oil will be used later as flavoring oil.

Ingredients for Kaeshi and Char Siu

• pork belly
• Char siu sauce
  └ Koikuchi Soy Sauce
  └Mirin
  └Brown Sanontou Sugar
  └Domestic whole soybean Shoyu
  └ Coarse grain
  Ginger

How to make Kaeshi and Char Siu

1. Add the ingredients for the char siu sauce and simmer over high heat.
2. Once boiling, simmer over high heat for 10 minutes, carefully skimming off any scum that rises to the surface.
3. Marinate the pork belly used to make the soup in the sauce and let it sit in the refrigerator for 4 hours.
4. Once the flavor has soaked into the meat, remove it from the fire and remove any remaining fat from the char siu sauce to complete the sauce.

Flavored oil ingredients

• White squeezed oil
• Onion
• green onions
• garlic
• apple
• Pineapple (canned)
• Grated Ginger
• Korean Chili Pepper (coarsely ground)

How to make flavored oil

1. Roughly chopped Onion, leek and garlic.
2. Peel the apples, remove the core and chop.
3. Discard the juice from Pineapple and chop it.
4. Add Onion to a pan with white oil and fry for 20 to 30 minutes until brown. Once Onion start to brown, reduce the heat and continue to fry until they change color.
5. When Onion are fragrant and brown, remove Onion.
6. Add the green onions to the same oil and fry over medium heat until browned, then remove the onions.
7. Add chopped apples to the same oil and fry over high heat.
8. Cook for 5 minutes, then add the pineapple and fry until browned.
9. Place Ginger and Korean Chili Pepper on a separate plate and pour the hot oil used to fry the apples and Pineapple over them.
10. Pour new white oil into a pot. When the oil is hot, add the chopped garlic and fry over low heat until browned.
11. Pour the oil used to fry the garlic onto plate 9.
12. Combine all the ingredients, pour in new white oil and mix to make the flavored oil.

Ingredients for Tsukemen

• Soup...250ml
• Char siu sauce...50ml
• 砂糖…10g
• 10g vinegar
• Grated garlic...25g
• Bonito fish meal...20g
• Potato starch...appropriate amount
• Kombu water…150ml
• Fried onions...appropriate amount
• Bonito oil...20ml (floating oil for making soup)
• Flavor oil…10ml
• Flat noodles #14...1 ball
• Black bamboo shoots...appropriate amount
• Nori seaweed...1 sheet
• Chopped Onion...appropriate amount
• Kakuni (braised pork) (chashu)...appropriate amount

How to make Tsukemen

1. Put the soup and seasoning in Yukihira Pot, add Sugar, vinegar, garlic and fish powder and bring to a boil.
2. Add potato starch to the warm soup to thicken it.
3. Transfer to a bowl and serve.
4. Place the noodles on a separate plate and pour in Kombu water flavored with Dried sardine to complete the dish.

Professional purchasing and cooking tips

Shake vigorously and firmly, as not draining Draining noodles properly will make the flavor dull.

By purchasing soup, seasoning, flavored oil, pork fillet, seasoned egg, and seaweed all in one package, you can minimize the risk of ordering errors and inventory dispersion.

Store Information

• Name of the restaurant: Mendokoro Akimoto
• Address: 1F Tokyu Doel Ichigao Annex Building, 1157-1 Ichigao-cho, Aoba ku, Yokohama, Kanagawa Prefecture
• Access: 2 minutes walk (approximately 130m) from the west exit of Ichigao Station on the Tokyu Denentoshi Line
• Opening times
  • Monday, Friday, Saturday, Sunday
    11:00-15:00, 18:00-21:30 (Last order 21:00)
  • Thursday
    Open only from 11:00 to 15:00
• Closed: Tuesdays and Wednesdays TabelogRamen DB
• Phone number: 045-972-0355

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

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