How to recreate "Kushiro Ramen"

Introduction

This is a recipe that recreates "Kushiro Ramen" a dish representative of Kushiro, Hokkaido. Kushiro Ramen is characterized by Light taste Shoyu soup made with Seafood Dashi, primarily made from Kombu and Katsuobushi. This delicious Light taste Shoyu Ramen soup is so rich Umami of the seafood that you'll find yourself drinking it all up. This is a recipe that uses commercial Ramen soup to easily recreate the taste of Kushiro Ramen.

How to make "Kushiro Ramen"

Ingredients for Kushiro Ramen

[Base soup (finished volume 4.5 liters)]
・Water...5ℓ
・Chicken bones...1kg
・ [Commercial Use] Chicken Clear Soup (CP-TC4)... 2kg
・ Katsuobushi (katsuobushi)...200g
・Dashi Kombu ・・・10g

How to make Kushiro Ramen

1. Place water, chicken bones, Katsuobushi, and dashi Kombu in a pot and let it sit overnight (about 10 hours).
2. Remove Kombu from the leftover soup and simmer over low heat for 1 hour.
3. By thoroughly removing the scum that appears during the process, you can reduce unnecessary odors and unpleasant flavors.
4. When the ingredients have softened, add the frozen Commercial Chicken Clear Soup (CP-TC4), which will be the base of the flavor, and dissolve it over low heat.
5. Once the frozen soup has completely melted and the flavors have blended, it's ready.

History and origins

It is said that Ramen in Kushiro was introduced by people from Ramen during the Taisho era (1920s). It was then improved to suit the climate of Kushiro and served at food stalls (Ramen stalls and others). Another theory is that the fishing industry flourished in the 1950s after the war, and the returning fishermen wanted hot Ramen in the cold, which led to an increase in Ramen stalls. Another theory is that ramen was made with thin Ramen to accommodate the fishermen's desire to eat hot food as quickly as possible.
It is said to be Ramen of the four major Ramen in Hokkaido, following Sapporo Miso Ramen, Asahikawa Ramen, and Hakodate Ramen.
It is also characterized by the fact that it contains no additives or preservatives, and as a result, the time it remains at its best is short, and it is said that it can only be eaten in Kushiro. In recent years, Ramen soup has become more diverse, with some shops using chicken bones, pork bones, Onion, and green onions.

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Precautions

*Created by Nishio Ryoichi as an homage to Kushiro Ramen.

*This recipe is for reference only. It aims to be similar in taste, but may differ from the authentic "Kushiro Ramen" recipe.

References