How to make Kitakata Ramen Makoto Shokudo

Introduction

This is an introduction to a recipe that recreates Kitakata Ramen from Makoto Shokudo, a restaurant that represents Kitakata City, Fukushima Prefecture.
Makoto Shokudo's Kitakata Ramen is characterized by its traditional Shoyu soup based on chicken bones, topped with simple ingredients and thinly sliced, tender pork slices.
The slightly dark soup has oil floating on the surface, and although Rich taste has a rich flavor, it is not oily or heavy, and can be enjoyed until the very end, making it perfect for a "morning ramen." The base is made from pork bones and Dried sardine, and the seasoning is a blend of several types of Shoyu, giving it a soft flavor without any sharpness, but Umami that you feel gradually seeps into your body just right, making it a satisfying bowl of ramen.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Kitakata Ramen from Makoto Shokudo.

How to make Kitakata Ramen Makoto Shokudo

Makoto Shokudo ingredients

・Hot water…10 liters
・Pork knuckles...2kg
・ [Commercial Use] Pork Clear Soup (CP-BC6)... 3kg
・ Dried sardine...500g

How to make Makoto Shokudo

1. Boil the pork knuckles in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained pork knuckles in 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 Dried sardine and simmer over low heat for 1 hour.
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.

History and origins

Kitakata Ramen is one of the three Regional ramen, following Sapporo and Hakata. Despite its population of approximately 35,000, Ramen boasted 120 Ramen shops in the 1990s and still boasts 60-70 today, making it the city with the most Ramen restaurants relative to its population. Kitakata's distinctive noodles and soup are thick, curly, and High Hydration Noodles. The water used to make Ramen soup is pure, derived from melted snow from the mountains. This clean water creates a delicious Ramen soup. This explains the large number of Sake. Many Ramen Bannai Shokudo and Makoto Shokudo. Following a TV program featuring Kitakata City in 1975, the number of tourists increased from 50,000 per year to a peak of over 200,000 annually. Each restaurant uses unique vegetables, such as Cabbage, green onions, Potato, Onion, and carrots, to create unique Ramen dishes. Makoto Shokudo (formerly Makoto Shokudo), the first Ramen to be featured in the media as a Kitakata ramen restaurant, serves 300 bowls of pork ramen a day, and at its peak it sometimes serves three times that amount, 1,000 bowls.

Store Information

• Name of restaurant: Makoto Shokudo
• Address: 7116 Odatsuki Michishita, Kitakata City, Fukushima Prefecture
• 営業：07:30～15:00
• Closed: Mondays

*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 Makoto Shokudo.

*This recipe is for reference only. It aims to have a similar taste, but may differ from the original recipe of "Makoto Shokudo."

References