How to recreate "Hananoki" natural Ramen

Introduction

This is an introduction to a recipe that recreates the natural Ramen of Hananoki shop in Utsunomiya City, Tochigi Prefecture.
Hananoki 's natural Ramen is characterized by its Double soup, which is made with a pork bone and chicken bone base, and is mixed with Kombu stock and other broth extracted from various dried fish just before serving, resulting in Ramen that has a rich, mellow flavor followed by a refreshing broth. Although it looks rich, the soup is not heavy at first bite, so you can easily gulp it down to the last drop.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Hananoki 's natural Ramen.

How to make "Hananoki" natural Ramen

Hananoki ingredients

[Soup ①]
・Water...10 liters
・Pork knuckles...3kg
・Chicken bones...1kg
・ [Commercial Use] Pork Clear Soup (CP-BC6)...5kg
・ Onion...1
・Carrot...1/2
・ Ginger...50g
・ Garlic...1 clove

[Soup ②]
Water... 5ℓ
Katsuobushi...70g
Sababushi...30g
Dashi Kombu...30g

How to make Hananoki

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 simmer over low heat for 4 to 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, 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, soup ① is ready.
8. Soak the ingredients for soup ② in water for half a day, then simmer over low heat for about an hour.
9. When ready to serve, combine soup ① and soup ② in a 2:1 ratio and it's done.

History and origins

Hananoki a Tochigi Prefecture-renowned ramen shop, was founded in 1992. The owner, Kikuchi, who placed second in the TV Ramen King Championship, and the proprietress, Iso, who ran a traditional Japanese restaurant, were captivated by the Ramen shop Ikebukuro Taishoken while tasting Ramen all over Japan. They taught themselves how to make Ramen and founded the restaurant. At the time, no other ramen shop was using the double soup technique, combining the soup just before serving, and it was also the first to use ingredients from their own fields in Ramen. This is a unique Ramen shop. True to their natural Ramen name, "from the soil to the table," they cultivate wheat and vegetables in their own fields. In the winter, they also produce Miso and pickles. Their tanmen, topped with stir-fried vegetables, uses seasonal vegetables harvested from their own fields, resulting in Ramen that reflects the four seasons. Even today, the Ramen shop is run by Iso, the second-generation owner.

Store Information

• Store name: Hananoki no Ki
• Address: 1606-13 Niisato-cho, Utsunomiya City, Tochigi Prefecture
• 営業：11:00～20:00
• Closed: Mondays and Tuesdays (open on public holidays)

*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 "Hananoki."

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

References