How to make "Aoi Tori" Wakkanai Ramen

Introduction

Here is a recipe that reproduces the salt Ramen of "Aoi Tori", a representative of Wakkanai City, Hokkaido, Japan. Aoi Tori" salt Ramen is characterized by its light and gentle soup, which is packed with seafood Umami and tastes so good that you will finish the soup. The clear, transparent soup has a depth of Light taste flavor, and the salt sauce enhances the sense of unity. This recipe uses commercial Ramen soup to easily reproduce the taste of Aoi Tori 's salt Ramen.

How to make "Aoi Tori" Wakkanai Ramen

Aoi Tori Materials

・Water…10ℓ
・Pork Pork knuckle...2kg
・Chicken bones...1kg
・ [Commercial Use] Pork Clear Soup (CP-BC6)... 5kg
・ Dashi Kombu (kelp for soup stock)...50g
・ Dried sardine...100g
・ Onion...200g
・Carrots...50g
・Green onion...10g

How to make Aoi Tori

1. Add water and bones (such as pork Pork knuckle) and cook, then skim off any scum that appears.
2. Add the other ingredients and simmer over low heat for 3 to 4 hours, keeping the soup from becoming cloudy.
3. In the cooked soup [For commercial use] Add the pork clear soup (CP-BC6) and let the flavor stabilize before serving.

History and origins

Wakkanai is said to be the city with the most Ramen Ramen in Hokkaido, with 13.6 restaurants per 10,000 people (Asahikawa is second with 10 restaurants). Located in Wakkanai, near Cape Soya, the northernmost point in Japan, Ramen Aoi Tori, founded in 1951, serves beautiful shio Ramen with a clear soup (also known as seitan soup or chintan soup). Takaraya, also second in popularity, was founded in 1966 and is said to be about half as popular, and is known for its topping of fu (wheat gluten).

Store Information

• Store name: Ramen Aoi Tori
• Address: 2-6-5 Chuo, Wakkanai City, Hokkaido
• 営業：11:00～14:00
• Closed: Wednesdays (except on public holidays)

*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 "Aoi Tori."

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

References