How to recreate "Sonpin Ramen"

Introduction

Introducing a recipe that recreates "Sonpin Ramen" a dish representative of Yonezawa, Yamagata Prefecture.
Sonpin Ramen is a Yonezawa Ramen made with chicken and pork soup combined with salt sauce and topped with a generous amount of seafood, a feature of Yonezawa, which is not on the coast.
Sonpin Ramen is often focused on its seafood toppings, but the flavor is a Light taste salt Ramen that you won't tire of, making it a luxurious Ramen you can enjoy until the very end.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Sonpin Ramen.

How to make "Sonpin Ramen"

Ingredients for Sonpin Ramen

・Water…10ℓ
・Chicken bones...1kg
・Pork bones...1kg
・ [Commercial Use] Chicken Clear Soup (CP-TC4) …3kg
・ Onion...2 pcs
・Carrot…1 piece
・ Ginger...100g
・ Garlic... 1
・ Dried sardine...100g

How to make Sonpin Ramen

1. Boil chicken bones and pork bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Put the bled chicken bones, pork bones, Onion, Carrot, ginger, Garlic, and Dried sardine into a pot and simmer over low heat for 3 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Cook while breaking down the bones, and if the soup Evaporation and reduces during cooking, add water to make up for the loss and return it to the original amount.
5. Once the bones have been broken down sufficiently, reduce the heat to low and add the frozen commercial chicken clear soup stock, which forms the base of the flavor, and dissolve over low heat.
6. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

Yonezawa is an area where Ramen stalls run by Chinese people were already present as early as 1923. The number of stalls increased after the Great Kanto Earthquake, and it is said that Yonezawa Ramen originated when Tsunematsu of the Maizuru cafe started selling Ramen there.
The most distinctive feature of Yonezawa Ramen is that the thin, highly hydrated noodles are kneaded by hand after being left to Aging for two to three days. It is said that Tsunematsu came up with the idea for these curly noodles after thinking day and night about how to create the distinctive characteristics of Yonezawa Ramen, inspired by the pleasant feel of wrinkled cloth fabric.
Ramen soup is well-balanced and refreshing. Some restaurants use Beef bone as an ingredient in the soup. One of the most famous is "Sonpin Ramen," which uses seafood such as shrimp, squid, and scallops. "Sonpin" means "stubborn" but also means "twisted," and it also includes the meaning of putting seafood on ramen in Ramen, which has no landmass.

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Precautions

*Created by Nishio Ryoichi as an homage to "Sonpin Ramen."

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

References