How to recreate "Koyo" medicinal Ramen

Introduction

This is a recipe that recreates the medicinal Ramen from "Koyo," a restaurant that is representative of Arai Yakushi in Tokyo.
The soup of "Koyo"'s medicinal Ramen is very Light taste, with a soft and fluffy Shoyu flavor. Contrary to its appearance, it is actually lighter than expected, but Umami of the broth really comes through. When you dip the fried chicken fillet topping into the soup, you won't be able to stop eating due to the exquisite harmony of flavors! As you continue to eat, the oil in the fried food adds just the right amount of richness, so you won't get bored of eating it until the very end.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of "Koyo" medicinal Ramen.

How to make "Koyo" Medicinal Ramen

Ingredients for Koyo

・Water...10 liters
・Pig's feet･･･3kg
・Pork knuckles・・・1kg
・Momiji・・・800g
・ [Commercial Use] Pork Clear Soup (CP-BC6)...3kg
・Green onion (mashed)...1
・ Ginger (crushed)・・・50g
・ Garlic (crushed)...1
・ Katsuobushi...30g
・Dried scallops・・・10g
・Dashi Kombu... 30g
・Cinnamon...1/2 stick
Other herbal medicines: appropriate amount

How to make Koyo

1. Boil the pig's feet, knuckles, and maple leaves in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained pig's feet, knuckles, and maple leaves 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 the other ingredients 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

Koyo was founded in 1961 by a founder with little money, with the motto "food is medicine." Furthermore, the restaurant aimed to be "authentic" and "luxury." The noodles were hand-made using green bamboo, and Ramen soup was a high-end Chinese soup. At the time, the standard price of Ramen was 30-35 yen, but the restaurant sold it for 60 yen. In 1995, when Ramen in Tokyo was around 600 yen, the restaurant sold it for 1,100 yen. The restaurant made noodles using green bamboo and served 200 servings twice a day, in the morning and at lunchtime.

Store Information

• Store name: Koyo
• Address: Kuwabara Building B1F, 1-16-13 Nishi-Shinjuku, Shinjuku-ku, Tokyo
• Opening hours: Monday, Tuesday, Wednesday, Thursday, Friday 11:00-22:00, Saturday and public holidays 11:00-15:00
• 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 "Koyo."

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

References