How to make "Yokohama Iekei Sohonke Yoshimuraya" Iekei Ramen

*Click here for Yoshimura family's second reproduction recipe.

Introduction

This is an introduction to a recipe that recreates the Iekei Ramen of "Yokohama Iekei Sohonke Yoshimuraya" a representative ramen shop in Yokohama City, Kanagawa Prefecture.
The Iekei Ramen at Yokohama Iekei Sohonke Yoshimuraya is Ramen with a rich soup based on pork bones and chicken bones and a special Shoyu sauce. The soup, which has the visual appearance of "THE Iekei Ramen" with roasted pork, Spinach, and seaweed, has a pork bone Shoyu flavor that brings out the rich Umami of the pork bones.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Yokohama Iekei Sohonke Yoshimuraya 's Iekei Ramen.

How to make Yoshimuraya Replica Ramen

Yoshimura family ingredients

• Chicken and pork soup...300cc
• Shoyu sauce...55g
• Chicken oil...20cc
• SI noodles...160g
• Seaweed …appropriate amount
• Spinach...appropriate amount
• Flavored egg...1

How to make Yoshimuraya Ramen

1. Pour Shoyu sauce into the warmed bowl.
2. Pour in the boiling soup.
3. Boil the noodles for 5-6 minutes and add to the bowl.
4. Pour chicken oil over the top to bring out the flavor.
5. Finally, top with seaweed, Spinach, and eggs to complete.

Professional purchasing and cooking tips

Shake vigorously and firmly, as not draining Draining noodles properly will make the flavor dull.

By purchasing soup, seasoning, flavored oil, pork fillet, seasoned egg, and seaweed all in one purchase at Recipe Mart, you can minimize the risk of ordering errors and inventory dispersion.

History and origins

The original Ramen, Yoshimuraya, was founded in 1974. It is a large Ramen sect with over 300 Ramen, including direct and sub-disciples. Not only have many ramen shops opened as "iekei" after training, but there are also many Ramen shops that pay homage to the original.
Chef Yoshimura worked as a truck driver and a plasterer before opening Ramen shop. It's said that he created Ramen from the perspective of fusing Shoyu sauce Ramen and tonkotsu Ramen. It's a combination of Pork bone broth broth, chicken oil, thick noodles, three sheets of nori seaweed, and Spinach, known as the Yokohama-style Ramen. The restaurant is incredibly popular, attracting 1,000-1,800 customers a day, and they apparently use a ton of pork cartilage and 500 chicken cartilages a day. On the tables are grated Garlic, Ginger, Miso, pepper, Shoyu, vinegar, and other seasonings. Yoshimura also trained at a chain called "Ramen Shop," which is said to be the origin of the ramen.

Store Information

• Name of restaurant: Iekei Sohonzan Yoshimuraya
• Address: 1-6-4 Okano, Nishi-ku, Yokohama, Kanagawa Prefecture
• 営業：11:00～20:00
• 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 Yokohama Iekei Sohonke Yoshimuraya, Yoshimura-ya.

*This recipe is for reference only. It aims to be similar in taste, but may differ from the authentic recipe of "Yokohama Iekei Sohonke Yoshimuraya."

References