How to make a reproduction of "Mito-han Ramen

Introduction

The following is a recipe for Mito-han Ramen, a reproduction of a typical "Gotochi Mian" (local rice noodle) from Mito City, Ibaraki Prefecture, Japan.
The "Gotochi Mian" Mito-han Ramen is characterized by kneading lotus root flour into the noodles and adding chives, rakkyo, green onions, Garlic and Ginger, and a condiment called "Goshin". The taste varies from restaurant to restaurant, but the basics remain the same. The soup is Light taste clear and golden in color, and the condiments make you feel warm.
This recipe uses commercial Ramen soup to easily reproduce the taste of Mito-han Ramen the "Gotochi Mian" (local rice noodles).

How to make "Mito-han Ramen"

Ingredients for Mito-han Ramen

・Water...10 liters
・Chicken thighs...2kg
・Hot thigh (also known as Chinese ham; salted pork thigh) - 5kg
・ [Commercial Use] Pork Clear Soup (CP-BC6)... 2kg

How to make Mito-han Ramen

1. Boil the chicken and thighs in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained blood chicken and thighs in a pot and simmer over low heat for 4 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. If the soup Evaporation and reduces during cooking, add water to make up for the loss and return it to its original volume.
5. Once the flavor of the meat has dissolved into the soup, it becomes the base of the flavor. [For commercial use] Add frozen pork clear soup (CP-BC6) and dissolve over low heat.
6. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

There is a theory that Tokugawa Mitsukuni (Mito Komon), the lord of the Mito domain during the Edo period, was the first person in Japan to eat Ramen, and this piece recreates that story. It is believed that Ramen was one of the things he learned from a Confucian scholar named Zhu Shunshui, who fled from the Ming Dynasty in China. The two first met in July 1665, so it is likely that this was shortly after that.
Mitsukuni, who had always loved udon noodles, made some and treated Shu to them, and it is said that she returned the favor by making flat noodles.
The noodles are kneaded with lotus root powder called ou huen, and Ramen soup is made with hot thighs. It is said that the Ramen was served with five spicy condiments, including chives, scallions, green onions, Garlic, and Ginger, which were often used in Chinese noodle soups, and so it is said that he was the first Japanese person to eat Ramen.
However, because Mitsukuni liked vegetarian cuisine and there is no record of lotus root flour being used in Chinese noodles, there is a strong theory that it was Ramen.

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Precautions

*Created by Nishio Ryoichi as an homage to "Mito-han Ramen."

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

References