How to make Ogikubo Ramen at "Harukiya Honten"

Introduction

This is an introduction to a recipe that recreates the Ogikubo Ramen from Harukiya Honten that is representative of Ogikubo Station in Tokyo.
Ogikubo Ramen at Harukiya Honten looks like the classic "This is Chuka Soba!" style, with thin, curly noodles in a Shoyu sauce soup and toppings like seaweed, bamboo Dried sardine, and Kombu, has a clear appearance, and with one bite, the fragrant aroma of Shoyu fills your mouth. This simple chuka soba is comforting and has a flavor you'll never tire of, making it a bowl you'll want to eat again and again.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Ogikubo Ramen from Harukiya Honten.

How to make Ogikubo Ramen at "Harukiya Honten"

Harukiya Honten ingredients

・Water...10 liters
・Chicken bones...2kg
・Maple leaves・・・300g
・Pork knuckles・・・500g
・ [Commercial Use] Chicken Clear Soup (CP-TC4)...3kg
・ Dried sardine...300g
・ Katsuobushi...10g
・Dashi Kombu...70g
・ Onion ･･･1
・ Ginger (sliced)・・・30g

How to make Harukiya Honten

1. Boil chicken bones, maple leaves, 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, maple leaves, 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 Dried sardine, Katsuobushi, dashi Kombu, 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 chicken clear soup (CP-TC4) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

Founded in 1949 as a postwar food stall, Harukiya Honten in the Ogikubo Ramen genre, and is synonymous with Tokyo Ramen. The shop's approach of "keep changing in order to stay the same" and constantly striving for delicious food is known as the Harukiya Theory. The triangular shape of the nori seaweed is a distinctive feature. "The deliciousness of the soup is important, but the noodles are the most important thing," says the owner, and Ramen is made without eggs, using only water, salt, and kansui (brine).
Founder Imamura Gono moved to Tokyo from Nagano Prefecture and decided to open a ramen shop, realizing that while Ramen noodles require investment in equipment to open a food stall, Zundonabe Ramen His older brother originally ran a soba noodle shop in Tokyo, so Ramen is said to have been influenced by soba noodles. He is also said to have trained at Harukiya, a soba restaurant founded in 1931. This restaurant also began serving Ramen after the war. Harukiya primarily serves soba noodles, but it also incorporates udon and chuka soba noodles. It is unclear whether the name "chuka soba" comes from the fusion of the Chinese dish "chuka soba" and soba noodles, or whether it comes from the three major Ogikubo Ramen. Imamura is said to have aimed to sell Ramen at a slightly higher price amid the numerous shops and food stalls, ultimately breaking away from Ramen industry's low-margin, high-volume model.
On the other hand, as a Ramen specialty store, it is said that they stopped offering delivery and Side dishes, decided what they would and would not do, and focused on Ramen.

Store Information

• Store name: Harukiya Honten
• Address: 2-5-24 Amanuma, Suginami-ku, Tokyo
• 営業：11:00～15:00、17:00～21:00
• Closed: Thursdays

*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 Harukiya Honten.

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

References