How to make "Nagao Chuka Soba" Yaboshi Ramen

Introduction

This is a recipe that recreates the Yaboshi Ramen from Nagao Chuka Soba, a representative restaurant in Aomori City, Aomori Prefecture. The soup of Nagao Chuka Soba 's Yaboshi Ramen looks thick and Dried sardine with dried sardines, but one bite reveals a surprisingly Light taste flavor. It's not thick or thick, and has no bitterness, making it a flavor you'll want to keep eating. This is a recipe that uses commercial Ramen soup to easily recreate the flavor of Nagao Chuka Soba 's Yaboshi Ramen.

How to make "Nagao Chuka Soba" Yaboshi Ramen

Ingredients for Nagao Chuka Soba

・Water…10ℓ
・Grilled Dried sardine...2kg
・ Pork backbone...1kg
・ [Commercial Use] Rich Pork White Soup (CP-B10)... 4kg

How to make Nagao Chuka Soba

1. Boil Pork backbone in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained blood Pork backbone and grilled dried Dried sardine in a pot and let it sit overnight (about 10 hours).
3. The next morning, once the stock has been extracted, simmer on low heat for 2 hours.
4. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
5. Once Pork backbone has released enough broth, it becomes the base of the flavor. [For commercial use] Add the frozen Rich Pork White Soup (CP-B10) and dissolve over low heat.
6. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

Niboshi Ramen has a long history in Aomori, and is said to have been served in train station restaurants as early as the 1920s. Large quantities of sardines have long been caught in Mutsu Bay, and yakiboshi (grilled dried sardines) have long been the standard dashi (soba) in the region. During the Edo period, a type of soba noodle dish called "Tsugaru soba" made with yakiboshi was already being eaten. Yakiboshi, considered the highest quality sardine product, differs from Dried sardine, which is made by boiling the fish and then drying it. The sardines are de-headed and de-veined, then skewered and grilled over Charcoal Fire. This preserves the umami flavor, removes excess fat, and is high in calcium and nutritional value. It is generally said that yakiboshi can extract five times more dashi than Dried sardine. Yakiboshi Ramen is Ramen characterized by its Shoyu flavor and uses Dried sardine.
Traditionally, Ramen soup is made using only dried fish and water, and is paired with Chinese noodles, but recently some restaurants have started using chicken bones as a base.
Nagao Chuka Soba, founded in 2004, is an up-and-coming restaurant that continues to make a variety of Aomori Niboshi Ramen Niboshi Ramen for Aomori City, Aomori Prefecture, and Japan.

Store Information

• Store name: Nagao Chuka Soba Aomori Station Store
• Address: 1-2-3 Yanagawa, Aomori City, Aomori Prefecture, Aomori Station Building, Lovina Parking Lot 1F
• 営業：7:00～21:00
• Closed: Open daily

*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 Nagao Chuka Soba.

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

References