How to make "Shinpuku Saikan"

Introduction

Shinpuku Saikan, with its main store near Kyoto Station, is a long-established Ramen restaurant founded in 1938. Shinpuku Saikan 's specialty, Chuka Soba, is Regional ramen characterized by its jet-black soup and generous amount of pork slices! Contrary to its striking appearance, it has a Light taste aftertaste and a rich, addictive flavor.
The chewy, medium-thick straight noodles are perfectly intertwined with Koikuchi Soy Sauce sauce-based soup, and the onions are a perfect match! This bowl is impressive in both appearance and taste.

This is a recipe that uses commercial Ramen soup to easily recreate the taste of "Shinpuku Saikan."

How to make Shinpuku Saikan Ramen

Soup ingredients

• Water…10ℓ
• Waste chicken…3.5kg
• Knuckle...1.5kg
• Meat tendons...0.5kg
• Abura-shi …0.5kg
• [Commercial Use] Chicken Clear Soup (CP-TC4)... 2kg
• [Commercial Use] Pork Clear Soup (CP-BC6)... 2kg

How to make soup

1. Boil the knuckles in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained blood knuckles and other ingredients in a pot and simmer over low heat for 8 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Cook while breaking down the bones, and if the soup Evaporation and reduces during cooking, add water to make up for the loss and return it to the original amount.
5. Once the bones have been broken down, reduce the heat to low and add the [Commercial] Chicken Clear Soup (CP-TC4) which will be the base of the flavor. [For commercial use] Add frozen pork clear soup (CP-BC6) and dissolve over low heat.
6. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

History and origins

Founded in 1938, Shinpuku Saikan is Kyoto's oldest Ramen shop, and is synonymous with Kyoto Ramen, serving dark-colored yet refreshing Shoyu Ramen. It was founded when Xu Yongtei, originally from Zhejiang Province in China, began operating Ramen stall, and opened its flagship store in its current location in 1945. Its distinctive black Ramen soup comes from a strong Shoyu sauce, and contrary to its appearance, it is Light taste to eat. This Shoyu sauce is also used in the fried rice, which is why the fried rice is also characterized by its dark color, and this Ramen sauce is the core of the shop's flavor.
Incidentally, Kyoto Ramen can be broadly divided into four types. The three major Ramen are the "Koikuchi Soy Sauce type" from Shinpuku Saikan, the "rich white chicken soup type" from Tenka Ippin, and the chicken-based "Kyoto three-layer soup type" from Masutani. Furthermore, there is the pork bone-based "Asahi Ramen" from Daiichi Asahi, for a total of four types.

Store Information

• Store name: Shinpuku Saikan Saikan Main Store
• Address: 569 Higashishiokoji Mukaihatacho, Shimogyo Ward, Kyoto City, Kyoto Prefecture
• 営業：9:00～20:00
• Closed: Wednesdays

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

Created by Ryoichi Nishio in homage to Shinpuku Saikan.

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

References