「一条流がんこラーメン総本家」を再現した作り方

Introduction

This is an introduction to a recipe that recreates the Ichijo-ryu Ganko Ramen from Ichijoryu Ganko Ramen Sohonke a ramen shop that represents Shinjuku Ward, Tokyo.
Ichijoryu Ganko Ramen Sohonke 's Ichijo-ryu Ganko Ramen is Ramen with a very high salt content, made by blending Beef bone soup stock with Seafood Dashi. Ganko Ramen is a salty Ramen Ramen to ramen enthusiasts, and is said to be highly addictive, becoming addictive once you try it.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Ichijo-ryu Ganko Ramen from Ichijoryu Ganko Ramen Sohonke.

「一条流がんこラーメン総本家」の作り方

Ingredients of Ichijoryu Ganko Ramen Sohonke

・水・・・10ℓ
・牛骨･･･1kg
・牛筋･･･500g
・げんこつ・・・1kg
・鶏ガラ･･・1kg
・煮干し・・・50g
・【業務用】濃厚豚白湯スープ（CP-B10）…1kg
・【業務用】牛骨白湯スープ（CP-B13）…1kg
・鰹節･･･25g
・出汁昆布・・・25g
・干し貝柱･・・10g
・スルメイカ･・・100g
・リンゴ･･･ 1個
・生姜･･･50g

[Ichijo-style Ganko-style Soup (1 serving)]

・Base soup・・・250ml
・ Beef bone white soup stock...50ml
・ Shoyu sauce・・・50ml
・Char siu...30g
・Nori seaweed...1 sheet
・Menma (bamboo shoots) - appropriate amount
・Chopped green onions...appropriate amount
・Scorched green onions...appropriate amount

How to make Ichijoryu Ganko Ramen Sohonke

1. 沸騰したお湯に、骨・ガラを血抜きのために２－３分茹で上げ、すぐに取り出し流水で洗い流す。
2. 脱血された骨・ガラを寸胴に入れて強火で6時間炊き上げる。
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. 出汁・野菜類を入れ、強火で2時間炊き上げる。
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. 骨も十分に崩れたら、味のベースとなる【業務用】濃厚豚白湯スープ（CP-B10）と、【業務用】牛骨白湯スープ（CP-B13）を冷凍のまま入れ弱火で溶かす。
7. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

The Ichijoryu Ganko Ramen Sohonke Noren (shop curtain) has been in use for 18 generations, but it is a Ramen shop that was started by head of the school, Ichijo Yasuyuki. The head of the school made Ramen for the first time when he was in his third year of high school, and the second time when he was 20 years old. It is said that he continued making Ramen on his own until he was 27 years old. In 1976, when Ramen was 29 years old, he opened his first Ramen shop in Hokkaido, and in 1982 he moved to Tokyo. He has repeatedly relocated Ramen shop and changed the flavor of Ramen whenever it became too busy, with long lines forming, and with its black-painted exterior, it is hard to tell that it is a Ramen shop, and it is even difficult to tell if it is open for business.
Beef bone hanging in front of the store are proof that the store is open for business. It is said that the origins of Iemoto's Ramen lie in two things: the taste of the Chinese noodle shop that was kind to him when he was a boy, and the taste of Ramen that his father learned in Manchuria during the war. He simply loves Ramen, and continues to make it to this day.
Her motto is, "Today too, my soup may or may not bloom, but I will make it bloom, stubborn flower."

The three principles of Ramen and Japanese soba
1. Noodles must be firm!
1. The soup should be salty and have a strong dashi flavor!
1. Soup should only be served hot!
A certain.

Store Information

• Store name: Ichijo-ryu Ganko Souhonke Branch Yotsuya Arakicho (formerly Ichijoryu Ganko Ramen Sohonke)
• Address: 106 Maison de Yotsuya, 4-1 Funamachi, Shinjuku-ku, Tokyo
• Business hours: 9:00-13:00 (LO)
• Closed: Irregular holidays (see official Twitter)

*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 "Ichijoryu Ganko Ramen Sohonke."

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

References