How to make a replica of "Ramen Chubo Doruya" Tai Ramen

Introduction

This is an introduction to a recipe that recreates the sea bream Ramen from Ramen Chubo Doruya, a restaurant that represents Utsunomiya City, Tochigi Prefecture.
Ramen Chubo Doruya 's sea bream Ramen is made from wild sea bream caught in Sakaiminato, Tottori Prefecture, which is dried overnight in a special way and then the stock is extracted to create Light taste and elegant sea bream soup.The clear soup has no oil floating on top, and you can taste Umami of the sea bream.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Ramen Chubo Doruya 's sea bream Ramen.

How to make Tai Ramen at Ramen Chubo Doruya

Soup ingredients

・Water...10 liters
・White wine... 500ml
・Sea bream...2kg
・ [Commercial Use] Tai Clear Soup (CP-SB6)... 3kg
・Dashi Kombu...50g
・Pork knuckles...1kg
・Chicken neck bones... 500g
・Minced chicken...500g
・ [Commercial Use] Pork Clear Soup (CP-BC6)... 2kg
・Green onion・・・20g

How to make soup

1. Place dashi Kombu under the sea bream, sprinkle with white wine and grill.
2. Boil chicken bones and pork knuckles in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
3. Place the bled chicken bones and pork knuckles into a pot and simmer over low heat for 2 hours.
4. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
5. Add the prepared sea bream and dashi Kombu and simmer over low heat for 3 hours.
6. 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.
7. Once the bones have been broken down, they will form the base of the flavor. Add the frozen [Commercial Use] Pork Clear Soup (CP-BC6) and [Commercial Use] Sea Bream Clear Soup (CP-SB6) and melt over low heat.
8. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

Founded in 1996, Ramen Chubo Doruya makes Ramen using fresh fish, such as sea bream Ramen and, depending on the season, sweetfish Ramen. Enjoy the deliciousness of homemade dishes, including three types of roast pork (loin, cheek, and belly) and local onions. Ramen shop's name comes from Ramen shop run by the owner, Mr. Ochiai's family, which had a one-dollar Ramen on the menu during the floating exchange rate period. This was around the time the exchange rate changed from the fixed rate of 360 yen to the dollar, which had been in place until 1972, to a floating exchange rate.

Store Information

• Store name: Ramen Kitchen Doruya
• Address: 2-8-6 Chuo, Utsunomiya City, Tochigi Prefecture
• Hours: 11:30-13:50 (LO), 17:30-19:50 (LO), Tuesday and Friday 11:30-13:50 (LO), Thursday 11:30-13:30 (LO) *Only open during the day if Tuesday, Thursday or Friday is a public holiday
• Closed: Tuesday, Thursday, and Friday nights

*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 Ramen Chubo Doruya.

*This recipe is for reference only. It aims to have a similar taste, but may differ from the original recipe of Ramen Chubo Doruya.

References