How to make "Jikaseimen Ito" Niboshi Ramen

Introduction

This is an introduction to a recipe that recreates Niboshi Ramen from "Jikaseimen Ito," a shop that represents Senboku City, Akita Prefecture.
Niboshi Ramen at "Jikaseimen Ito" is packed with dried Dried sardine stock, giving it a unique cloudy appearance, but the soup is packed with Umami. There is no harsh or bitter taste from Dried sardine sardines, and it is a perfectly balanced soup that seems to extract only Umami. It feels a little salty, but the sweetness of the stewed Onion matches it perfectly, so when you mix it with the noodles, it's a delicious bowl that you'll finish in no time.
This is a recipe that uses commercial Ramen soup to recreate the taste of "Jikaseimen Ito 's" Niboshi Ramen.

How to make Niboshi Ramen at "Jikaseimen Ito"

Ingredients for Jikaseimen Ito

・Water…10ℓ
・ Jidori (local chicken) bones...1kg
・ [Commercial use] Chicken clear soup (CP-TC4)... 3kg
・ Dried sardine...1kg
・ Katsuobushi flakes...10g

How to make Jikaseimen Ito

1. Boil the Hinai Jidori (local chicken) bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the bled Jidori (local chicken) bones into a pot and simmer over medium heat for an hour.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Add Dried sardine and Katsuobushi and simmer for 1 to 1.5 hours.
5. 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.
6. 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.
7. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

"Jikaseimen Ito" is a Ramen restaurant that was founded in Akita in 1988. The chef's son and relatives expanded into Tokyo in 2004, and it has become a famous restaurant that has spread the deliciousness of Niboshi Ramen to Tokyo.
The bowl only contains noodles and a small amount of Ramen soup, but it conveys the simple nature of what this restaurant wants you to eat. The menu is simple, with only two types of Ramen: "Niku Soba" (meat soba) and "Shina Soba" (Chinese soba).
The flavor of Ramen soup is made with local Jidori (local chicken), and is followed by a hint of Dried sardine. The noodles are low in water and have a firm, crunchy texture, and this combination is what makes "Jikaseimen Ito "Ramen so special.

Store Information

• Store name: Jikaseimen Ito
• Address: 115-66 Kanayamashita, Kakunodate-machi, Senboku-shi, Akita Prefecture
• 営業：11:00～14:00
• Closed: Irregular holidays

*Business hours and holidays may change, so please check with the store before visiting.

Would you like to increase your average customer spend?

Popular Ramen ingredients

Why not try another ingredient that will increase your average customer spend?

Others also viewed this recipe

Others also viewed this soup recipe

Precautions

*Created by Nishio Ryoichi as an homage to "Homemade Noodles Ito."

*This recipe is for reference only. It aims to have a similar taste, but may differ from the authentic recipe of "Homemade Noodles Ito."

References