How to make Shirakawa Ramen at "Tora Shokudo"

Introduction

Here is a recipe that reproduces Shirakawa Ramen of Tora Shokudo, which represents Shirakawa, Fukushima Pref.
Tora Shokudo The Ramen of Ramen is made with a broth that uses no chemical seasonings and noodles that are completely handmade, a thoroughgoing attention to detail.
It is a traditional Chinese soba noodle style, with peach chashu pork, bamboo shoots, Spinach, naruto, and nori (seaweed), and the soup is made from double natural chicken and pork broth, which is so complete Shoyu Ramen that you can drink it all up at once.
Tora Shokudo This recipe uses commercial Ramen broth to easily reproduce the taste of the original.

How to make Shirakawa Ramen at "Tora Shokudo"

Ingredients for Tora Shokudo

・Water…7ℓ
・Chicken bones...1kg
・Maple leaves...200g
・Chicken oil...200g
・ Pork knuckle...1kg
・Pork Pork backbone...1kg
・ [Commercial Use] Pork Clear Soup (CP-BC6)... 3kg

How to make Tora Shokudo

1. Soak Kombu in water for 10 hours, then cook it at 80°C for 30 minutes to make Kombu dashi. (Remove Kombu that has released the dashi.)
2. Cook the pork bones over medium heat for 1 hour, skimming off any scum.
3. Add the chicken stock and steam for 30 minutes.
4. Add Kombu stock and cook over medium heat.
5. Cook while skimming off any scum and remove any chicken oil that floats to the top. Maintain the water level by adding water using Kombu stock, crush the bones towards the end, and cook for 3 hours.
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

Tora Shokudo, synonymous with Shirakawa Ramen, was founded in 1969 by Toraji Takei, a maverick and genius at making Ramen. The taste and the curtain are preserved by the second generation, Mr. Kazuyuki Takei, who is honest, improves the taste of Shirakawa Ramen, and embraces many students. It is a very popular Ramen restaurant that boasts not only the category of Shirakawa Ramen but also the category of "Tora-kei", which is a generic name for the Ramen restaurants that were developed nationwide by the people who divided the goodwill of this Tora Shokudo restaurant.
Three or four kinds of chicken bones are used to give depth to the Ramen soup. It is important that the chicken bones are fresh. The homemade handmade noodles and the clean Shoyu soup are the distinguishing features of the restaurant.
Shirakawa Ramen can be said to have started around 1935 with a Ramen food stall called "Ichirokuken" and was sublimated Ramen by Toraji Takei, who trained at this Ramen food stall.

Store Information

• Store name: Tora Shokudo
• Address: 1 Takinoshiri, Oaza Futatsuishi, Shirakawa City, Fukushima Prefecture
• Business hours: 11:00-14:30, 16:00-18:00 (open on Sundays and holidays) Closes when noodles run out
• Closed: Mondays (if Monday is a public holiday, the closing date will be different)

*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 "Tora Shokudo."

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

References