How to make Gyokusentei 's Sanmamen

Introduction

This is a recipe that recreates the Sanmamen from Gyokusentei, a restaurant that represents Yokohama City, Kanagawa Prefecture.
Gyokusentei 's Sanmamen is a bowl of noodles topped with Light taste Shoyu soup and a thick, vegetable-filled sauce. Because the soup is Light taste, the thick sauce has a sweet, robust flavor, making it a perfect match for the soup.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Gyokusentei 's Sanmamen.

How to make Gyokusentei Sanmamen

Ingredients for Gyokusentei

Ingredients for Sanmamen

・Water…150ml
・Chicken clear soup (tori chintan)...150ml
[Ingredients]
・Pork...60g
・ Garlic (chopped)...a little
・Bean sprouts...100g
・ Onion...30g
・Carrot…30g
・Chinese chives...20g
・ Wood Ear Mushroom...5g
・Sesame oil...15ml
・Salt and pepper...appropriate amount
・Potato starch dissolved in water...30ml
= Completed amount…1 serving

How to make Gyokusentei

1. Fry Garlic in sesame oil until fragrant, then stir-fry the pork. Next, stir-fry the vegetables over high heat and season with salt and pepper.
2. Add the chicken clear soup stock to the soup to bring out its rich flavor, then bring to a boil and the soup is ready.
3. Add the soup and once it boils, thicken it with water-dissolved potato starch.
4. Pour step 2 over the soup and noodles.

History and origins

Written in kanji, sanmamen, also known as namaumamen or sanmamen, is Ramen that originated in Yokohama Chinatown. San means crunchy, and ma means to put on top. It was created in 1930 at Heichinro (established in 1884) in Yokohama, and is a stylish Ramen that plays on the fact that the zodiac sign for that year was the horse. Ramen is topped with a crunchy stir-fried filling.

Store Information

• Store name: Gyokusentei
• Address: 5-127 Isezakicho, Naka-ku, Yokohama, Kanagawa Prefecture
• 営業：11:00～21:00
• Closed: Tuesdays (open on public holidays)

*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 Gyokusentei.

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

References