How to make "Kacho" sauce Ramen

Introduction

This is an introduction to a recipe that recreates the sauce Ramen from "Kacho," a restaurant that represents Funabashi City, Chiba Prefecture.
Kacho 's sauce Ramen uses Worcestershire sauce as its base, creating Ramen with a unique sweet and sour flavor that is perfectly matched.
Be sure to try this special cup that's only available in Funabashi.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of "Kacho" sauce Ramen.

How to make "Kacho" sauce Ramen

soup ingredients

• 水…10ℓ
• Pork knuckles...3kg
• 【業務用】豚清湯スープ（CP-BC6）…2kg
• 煮干し…200g
• Onion...1
• 生姜…30g

How to make soup

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, Onion, and Ginger 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, it is ready.

History and origins

It is said to have originated around 1957 when a restaurant in Funabashi called "Kacho" was inspired by sauce yakisoba and created it. At the time, people would pour a jet-black soup over a large serving of yakisoba and call it "daiaki" for short.
Before long, there were no more restaurants serving "Daiyaki," and around 2012, several Ramen restaurants in Funabashi decided to "recreate this flavor." Funabashi sauce Ramen is defined by two points: "sauce-flavored soup" and "Ramen or Tsukemen."

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Precautions

*Created by Nishio Ryoichi as an homage to "Kacho."

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

References