"Kenchan Ramen" - How to make hand-kneaded Ramen

Introduction

This is an introduction to a recipe that recreates Sake Shoyu Ramen from Kenchan Ramen, a ramen shop that represents Yamagata City, Yamagata Prefecture.
Kenchan Ramen 's Sake Shoyu Ramen is based on high-quality Dried sardine delivered directly from Sakaiminato, Tottori Prefecture. It uses animal products, several types of vegetables, and the highest quality konbu Kombu, giving it a deep, rich flavor that will make you want to eat it again and again.
The strong aroma of Dried sardine sardines and the rich soup, free of any unpleasant or bitter taste, will have you saying "delicious!" without even realizing it. You can enjoy the natural flavor of the ingredients, so it's no wonder it's so popular.
This is a recipe that uses commercial Ramen soup to recreate the taste of Kenchan Ramen 's Sake Shoyu Ramen.

How to make "Kenchan Ramen "Niboshi Ramen

How to make soup

Animal soup

• Water…5ℓ
• Knuckles...1kg
• Chicken bones...1kg
• [Commercial Use] Pork Clear Soup (CP-BC6)... 2kg
• Maple leaves...500g
• 1 green onion
• 生姜…100g

Dashi soup

• Water…5ℓ
• 鰹節…100g
• Flying fish Dried sardine...50g
• 煮干し…30g
• Mackerel flakes...30g
• Dashi Kombu...10g

How to make soup

1. Boil the pork knuckles, chicken bones, and maple leaves in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained blood from the pork knuckles, chicken bones, maple leaves, green onions, and Ginger in a pot and simmer over medium 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. After cooking for 3 hours, add the vegetables and cook for another hour.
6. Once the bones have been broken down, reduce the heat to low and cook until the base of the flavor is achieved. [For commercial use] Add frozen pork clear soup (CP-BC6) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, the base soup is ready.
8. Soak the ingredients for the dashi soup in water for 10 hours.
9. Once the stock has been released overnight, cook on low heat for 40 minutes and it's done.

History and origins

Sakata City, Yamagata Prefecture, is known as the city of Ramen, and more than 70% of Ramen shops there make their own noodles. They primarily use high-moisture Aged Noodles and clear Shoyu soup. It's said that the ramen fiend Minoru Sano of Ramen Sobaya was so impressed by these noodles that he embarked on the path to making his own noodles.
Many Ramen restaurants also serve ramen topped with extremely thin Wonton. It is widespread in the northern Shonai region, centered around Sakata City. There are two theories about its origins: one is that it began in 1926 at Shinseiken, and the other at Zaigenken. Both restaurants had Chinese chefs. In any case, it seems that the number of Ramen restaurants began to increase rapidly around 1927.
There are several lineages of Sakata ramen, including the lineage of "Dairaiken," the oldest existing restaurant founded in 1930, the lineage of "Mikazukiken," which was derived from "Dairaiken," and the lineage of "Mangetsu," which originated from the now-defunct "Sake Ramen." This recipe was created by Nishio Ryoichi as an homage to "Kenchan Ramen," which has its roots in "Suzuki Soba."

Store Information

• Store name: Kenchan Ramen Yamagata
• Address: 2-1-17 Nishida, Yamagata City, Yamagata Prefecture
• Opening hours: 11:00-14:00, Saturdays and Sundays 11:00-20:00
• Closed: Every Monday (even if Monday is a public holiday), the first Sunday, Tuesday, third Tuesday, and Wednesday

*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 "Kenchan Ramen."

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

References