How to recreate "Ramen Kiraboshi"

Introduction

Here is a recipe that reproduces Tokyo Tonkotsu Ramen of "Ramen Kiraboshi", which represents Musashino City, Tokyo.
Tokyo Tonkotsu Ramen of "Ramen Kiraboshi" is the most popular Ramen store in Tokyo for its super-thick Pork bone broth.
The restaurant's signature is its thick Pork bone broth soup, which is made from a large amount of gengkotsu (pork bone) and Pig head and slowly squeezed out of Umami. The bubbling broth is thick and, as the sign says, super thick, but it is not greasy or cloying, so it has a delicious taste that will linger in your mouth.
This recipe uses Ramen soup for commercial use to easily reproduce the taste of Ramen Kiraboshi 's Tokyo Tonkotsu Ramen.

How to make "Ramen Kiraboshi" soup

Ingredients for Ramen Kiraboshi

Ingredients for Tokyo Tonkotsu Ramen

[Soup ①]…5 liters
・Water…10ℓ
・ Pig head (Butakashira)...6kg
[Soup 2]...5l
・Water...8 liters
・ Pig head No. 2...4kg
[Soup ③]...5l
・Water...10 liters
・Pork Pork knuckle...3kg
・Pig's feet...1kg
・ Pork skin...400g
・Back fat (pork back fat)...2kg
・Chicken bones...2kg
・Momiji (chicken leg part)...1kg
・Commercial Tonkotsu Soup (CP-B8)...3kg
=Completed amount…15kg

How to make Ramen Kiraboshi

1. For soup 1, simmer the ingredients on high heat for 10 hours. For soup 2, simmer the ingredients for 10 hours.
2. Cook the pork Pork knuckle for soup ③ for 2 hours, then add the other ingredients and cook for another 2 hours.
3. Finally, add the tonkotsu soup stock to the soup to bring out its rich flavor, then bring to a boil and it's done.

History and origins

This recipe is an homage to the super rich tonkotsu Ramen soup of "Ramen Kiraboshi" which was founded in 2004. The owner, Hoshino, is a Ramen lover who travels around the country trying Ramen. Before opening Ramen shop, he used to eat as many as 1,000 bowls a year.
The sign in front of the shop reads "The Richest in Tokyo," and this can also be sensed from the aroma wafting around Ramen shop. Ramen soup is not only made with a focus on richness, but is also constantly refined. The above recalls the recipe from when Ramen shop first opened, when chicken bones were used, but the shop's recipe is not fixed, and Pork bone broth at Ramen Kiraboshi continues to evolve in both taste and aroma. The noodles are also homemade. Owner Hoshino is always striving to create his own Ramen, and his efforts can be seen as a constant process of striving to improve Ramen. This spirit is that of a craftsman, and this can be said to be artisan Ramen rather than small local Ramen.

Store Information

• Store name: Ramen Kiraboshi
• Address: 3-11-13 Sakaiminatocho, Musashino City, Tokyo
• Business hours: 11:30-15:00 (LO 14:45) 17:30-19:00 (LO 18:45)
• 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 Ramen Kiraboshi.

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

References