Hello dear Chowhound community,
I love ramen and make good ramen myself. (White tonkotsu for 13 hrs, marinate my own eggs, make my own chashu, make my own noodles).
While visiting Tokyo in March, I fell in love with tsukemen, to me it felt superior, the broth was just perfectly strong, thick and creamy, not watery like Ramen broths are supposed to be. I do not mean creamy like good tonkotsu is, good creamy tonkotsu is still watery compared to tsukemen broth. Don´t get me wrong, I still love ramen and watery does not mean bad, its just more watery than tonkotsu broth.
So when I came back I used what I learned to perfect my ramen but I can not make tsukemen. Every recipe I can find explains how to make tasty, but watery broth.
I have visited many tsukemen places, the ones I kept coming back to included Fu-Unji in Shunjuku, Rokurinsha under Tokyo Station and Gachi in Kabukicho. All of them had super thick and creamy strong broth, so thick that you dillute it with dashi when you are done to drink the rest of it.
Can anybody help me or give me a tip on how tsukemen masters make their broth creamy and thick? Anythig would be appreciated. I would love to dabble in tsukemen making instead of ramen now. I had a lot of luck in Tokyo, being persistent and showing interest i got a few ramen masters to show and teach me a few things. In the aforementioned tsukeen shops there was no possibility of prolonged interaction with the chef, other than gifting them prints of some photos of them.
I added photos of the tsukemen on the 3 places and one of fuunji aswell.
I am looking forward to hear some ideas.
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