How to make "Shina Sobaya Koya"

Introduction

This is an introduction to a recipe that recreates the Koya-style Ramen from Shina Sobaya Koya that is representative of Tokyo (Yotsuya Station).
The Koya-style Ramen at "Shina Sobaya Koya" is characterized by Ramen generous portions of Wonton. The smooth salt-Shoyu sauce soup and smooth, thin noodles are served with meaty Wonton. The Light taste Umami of the chicken stock and the rich sweetness of the pork bone stock slowly spread throughout your mouth, and you can also taste the gentle flavor of Shoyu sauce in the soup, making it a truly delicious dish that can only be found at a long-established restaurant! Why not try the blissful experience of eating Wonton, which burst with Umami with every bite, along with the soup?
This is a recipe that uses commercial Ramen soup to easily recreate the taste of the Koya-style Ramen from "Shina Sobaya Koya."

How to make "Shina Sobaya Koya"

Ingredients for Shina Sobaya Koya

・Water...10 liters
・Pork knuckles...2kg
・ Pork backbone...1kg
・Chicken bones...1kg
・ Beef bone...500g
・ [Commercial Use] Chicken and Pork White Soup (CP-M6)...2kg
・ Onion...3
・Back fat･･･1kg

How to make Shina Sobaya Koya

1. Boil the ingredients in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the de-blooded ingredients 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 all the ingredients and simmer on high 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 the frozen chicken and pork white soup (CP-M6) 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 1961, it began as a Ramen stand called "Hokkoh-Hokkoh-Tei," and in 1983 opened a store in Yotsuya under the name "Koya." Currently, founder Harazawa Hiroya has handed over the store to his younger brother, who has reopened a Ramen shop under the name "Hokkoh-Hokkoh-Tei." He has made many Ramen fans and disciples, and many have trained and become independent, making them known as the "Kouya 'line'." "Chukasoba Takahashi," which can be found on a separate page, is also a store run by a disciple of "Koya." The soup is somewhere between paitan and chintan, and is characterized by wontons filled with plenty of sauce and Wonton, flaky pork fillets. It is such a respected Ramen that there was a time when many people aspired to become Ramen shop owners after eating Ramen.

Store Information

• Store name: Chinese noodle shop Koya
• Address: Ueno KG Building 1F, 1-23 Yotsuya, Shinjuku-ku, Tokyo
• Business hours: Monday to Friday 11:30-22:00 (last orders 21:45), Saturday 11:30-21:30 (last orders 21:15), closed on public holidays. Please check our Twitter (@yotsuya_koya) and Google Business profile.
• Closed: Sundays

*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 "Shina Sobaya Koya."

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

References