How to recreate "Yokohama Iekei Sohonke Yoshimuraya"

*Click here for Yoshimura family's first 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 characterized by its pork bone and Shoyu base and medium-thick noodles, topped with chewy noodles, Spinach, roasted pork, and seaweed. The soup has a strong pork bone Umami, with a soft aroma of Shoyu and the sweetness of oil, making it so delicious you'll find yourself eating it again and again.
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"

Yoshimura family ingredients

• Rich pork soup...300cc
• Yoshimuraya's seasoning...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 package, you can minimize the risk of ordering errors and inventory dispersion.

History and origins

There is a lineage of iekei Ramen in Yokohama. Founded in 1974 by Yoshimuraya, it has spread nationwide. Its business style caters to preferences for Ramen flavor, noodle firmness, Ramen soup strength, and amount of oil. There is a lineage of iekei ramen, and there are various styles for recipes and Ramen sauces. One iekei Ramen restaurant performs a process called "gara otoshi," in which pork bone and chicken bone broth is removed once every two hours, thereby enhancing not only Ramen soup's strength but also the flavor of the broth. Some restaurants also add small amounts of Kombu, Garlic to mask odors, or carrots and Onion for a sweeter broth. Starting in Yokohama, many iekei Ramen have spread throughout Japan and even overseas.

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