[Perfect Reproduction] A recipe that recreates the professional taste of Odawara Ramen from "Aji no Onishi"

2023年1月26日 2025年10月7日

minezaki

[Famous Restaurant Recipe] How to Make Aji no Onishi Ramen Soup

"Aji no Onishi" - How to make Odawara Ramen

Introduction

This is an introduction to a recipe that recreates Odawara Ramen from Aji no Onishi, a ramen shop that represents Odawara City, Kanagawa Prefecture.
Aji no Onishi 's Odawara Ramen is Ramen pork bone and Shoyu based soup topped with homemade roast pork and Wonton. This hearty Ramen, unique to Odawara Ramen, has a jet black soup that, upon first sip, is not salty but rather has a sweet, easy-to-drink flavor.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Odawara Ramen from Aji no Onishi.

How to make Odawara Ramen by "Aji no Onishi"

Aji no Onishi Ingredients

Ingredients for Odawara Ramen

・Water...10 liters
・Pork Pork knuckle...1kg
・Pork Pork backbone bones...500g
・Commercial Tonkotsu Soup (CP-B8)...3kg
=Completed amount…10ℓ

How to make Aji no Onishi

Put Pork knuckle Pork knuckle and Pork backbone in water and boil over high heat. Remove the scum that comes out.
Cook over medium heat for 4 hours.
Finally, add the tonkotsu soup stock to the soup to bring out its rich flavor, then bring to a boil and it's done.

A simple recipe for recreating "Aji no Onishi"

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Ingredients (for 1 cup)

[Commercial Use] Pork Clear Soup (CP-BC6)... 150cc
Water…150
[For commercial use]"Aji no Onishi" Replica Seasoning...35g
[For commercial use] Lard...20g
Medium thick curly...1 ball
[For commercial use] Iwaiso nori …appropriate amount
[For commercial use] Sukoburu Menma...appropriate amount
[For commercial use] Pork shoulder char siu...appropriate amount

How to make it

[For commercial use] Dissolve the pork clear soup.
Combine chicken clear soup and water.
Pour the seasoning, lard, and soup into a warmed bowl.
Add the noodles and toppings and it's done.

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History and origins

Founded around 1930, Aji no Onishi is a Ramen with tonkotsu chintan (pork bone soup stock). It is said that the company started out making chashu (roasted, grilled, or boiled pork) and pork broth Ramen while running a butcher store in Yugawara-cho, Kanagawa Prefecture, making use of block meat. The soup is Shoyu derived from chashu sauce, but mellowed by Umami seasoning. The noodles are large, and the pork is large enough to fill you up Ramen. Yunmun (Wonton) is another specialty.