How to make "Aoba" Asahikawa Ramen

Introduction

This is an introduction to a recipe that recreates Asahikawa Ramen from Aoba, a ramen shop that represents Asahikawa City, Hokkaido.
Aoba 's Asahikawa Ramen is characterized by its mellow Shoyu flavor, which is made with additive-free pork bone Chicken carcass broth that is made by adding more and more. A thin layer of lard, a characteristic of Asahikawa, is sprinkled on top, making it Regional ramen can be eaten hot even in Hokkaido.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Aoba 's Asahikawa Ramen.

How to make "Aoba" Asahikawa Ramen

Ingredients for Aoba

Soup (finished volume 8 liters)

• Water...10 liters
• Chicken bones...3kg
• Pork knuckles...2kg
• [Commercial Use] Pork Clear Soup (CP-BC6)... 2kg
• Dashi Kombu...50g
• Katsuobushi...100g
• Onion...200g
• Carrot...100g

How to make Aoba

1. Add chicken bones to water and cook over high heat. Remove any scum that appears.
2. Add the other ingredients and simmer over low heat for 2 hours.
3. Once the bones have started to break down a little, add the [Commercial Use] Pork Clear Soup (CP-BC6) to add depth of flavor and it's done.

History and origins

Aoba was founded in 1947 by Yoshiya Murayama, who returned from Manchuria, and started out as a food stall. This recipe was created based on the original recipe from the restaurant's founding, and is used for both Shoyu sauce and salt flavors. Along with Hachiya, it is said to be one of the original Asahikawa Ramen. Until around 1960, the Miso soup was made with only chicken bones, Onion, green onions, and carrots. All flavors were covered in hot lard, which warmed everyone's bodies in the cold Asahikawa.

Recommended Combinations

Noodles: Medium-thick curly noodles (low water content)

■ Sauce: Shoyu sauce

Flavored oil: lard

■Toppings: Char siu (roasted pork, roast pork, braised pork), bamboo shoots, green onions, seaweed

Store Information

• Store name: Asahikawa Ramen Aoba (Aoba) Main Store
• Address: Nijo Building, Meitengai, 8-8 Nijo-dori, Asahikawa City, Hokkaido
• Business hours: 9:30-14:00, 15:00-17:30 *Ends early when noodles and soup run out
• Closed: Wednesdays

*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 "Aoba."

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

References