"Bancho Ramen" - How to make Sendai thick vegetable Ramen

Introduction

This is an introduction to a recipe that recreates the Sendai Ankake Vegetable Ramen from Bancho Ramen, a representative ramen shop in Sendai City, Miyagi Prefecture.
Bancho Ramen 's Sendai Ankake Vegetable Ramen is characterized by its piping hot bean sprout ankake sauce. The soup is a dark color, made by combining Shoyu and Miso, but one bite reveals a mellow and gentle flavor. The miso ankake sauce, made with stir-fried Miso sprouts and Onion, has a deep flavor that seeps deep into your body, and the generous amount of crunchy bean sprouts will leave you feeling satisfied!
"Bancho Ramen" is a unique bowl of ramen that you won't find anywhere else, with its exquisite blend of Shoyu soup and spicy Miso sauce.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Bancho Ramen 's Sendai thickened vegetable Ramen.

How to make "Bancho Ramen" Sendai Vegetable Ramen with Thick Sauce

Soup ingredients

・Hot water: 10 liters
・Pork knuckles...2kg
・Chicken bones...1kg
・ [Commercial Use] Pork Clear Soup (CP-BC6)... 3kg
・Green onion...100g
・ Ginger...100g
・ Garlic...50g

How to make soup

1. Boil chicken bones and pork knuckles in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the bled chicken bones and pork knuckles into a pot and simmer over low heat for 2 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Add the vegetables and cook over medium heat for 3 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, they will form the base of the flavor. [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, it is ready.

Ingredients for the sauce and filling

・Minced meat...100g
・ Onion...100g
・Bean sprouts…50
・ Carrot... 25g
・Potato starch dissolved in water...appropriate amount

How to make the sauce and filling

1. Fry minced meat, sliced Onion, bean sprouts, and carrots in oil and season with salt and pepper.
2. Once fragrant, add the spicy Miso sauce.
3. Make the filling by thickening it with a small amount of soup and water-dissolved potato starch.

History and origins

Founded around 1975 Bancho Ramen is a spicy vegetable Ramen with a thickened bean paste that has long been loved in Sendai. The tofu in mapo tofu is replaced with vegetables, and the Ramen is topped with a Miso-flavored vegetable thickened Ramen paste.
As you continue to eat, Miso and Shoyu Clear broth soup blend together and become one.
Shoyu sauce is made by letting 10 ingredients, including Koikuchi Soy Sauce, mirin, Katsuobushi, Ginger, and pepper, sit overnight. The miso used for Miso, Sendai Miso, is made by mixing eight ingredients, including red miso soup, sesame oil, and chili Chili Pepper.

Store Information

• Name of the store: Bancho Ramen Namekakecho (Banchou Ramen)
• Address: B1F, RI Nakakecho Building 2, 1-7-2 Chuo, Aoba-ku, Sendai City, Miyagi Prefecture
• Opening hours: 11:00-15:00, 18:30-23:30 Sunday 11:30-17:00
• 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 to "Bancho Ramen."

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

References