"Eguchi" - How to make Tokyo Ramen

Introduction

This is an introduction to a recipe that recreates the Tokyo Ramen of "Eguchi," a representative ramen shop in Mitaka, Tokyo.
Eguchi 's Tokyo Ramen is a Light taste, light-tasting ramen made with a clear Shoyu-flavored soup stock, simmered with chicken bones, pork bones, and Dried sardine, resulting in a gentle flavor that slowly seeps into your body. It doesn't pack a strong punch, but for some reason, you'll find yourself wanting to eat it again and again. Be sure to try this legendary flavor that's so full of charm.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Eguchi 's Tokyo Ramen.

How to make "Eguchi" Chinese noodles

Materials for Eguchi

・Water...10 liters
・Chicken bones...1kg
・Pork knuckles・・・500g
・ [Commercial Use] Chicken Clear Soup (CP-TC4)...5kg
・ Potato...3
・Carrot...1 piece
・ Cabbage ・・・200g
・ Onion...2
・Long onion・・1 stalk
・ Dried sardine...100g

How to make Eguchi

1. Boil chicken bones 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 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 the vegetables 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

Eguchi, a Ramen shop founded in 1949, closed its doors in January 2010 after 61 years. It was such a beloved Ramen shop that in the end, there were lines of people waiting for six hours. Then, a Ramen man who had trained there wanted to revive the taste of Eguchi, and with donations from many regular customers, it was quickly revived as Mitaka Ramen in May of the same year.
Ramen is orthodox and classic. The noodles are homemade using local Musashino flour, made the day before, and left to rest for a day before use. The image of an old Ramen shop depicted in essayist Masayuki Kusumi's novel "Novel Chuka Soba Eguchi," which is based on the motif of "Eguchi," evokes nostalgia.

Store Information

• Store name: Eguchi
• Address: New Eminence Building B1F, 3-27-9 Shimorenjaku, Mitaka City, Tokyo
• Opening hours: Tuesday to Sunday 11:00-14:30, 16:30-20:30
• Closed: Mondays

*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 "Eguchi."

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

References