"Saika Ramen" How to make Tenri stamina Ramen

Introduction

This is an introduction to a recipe that recreates the Tenri Stamina Ramen from Saika Ramen, a ramen shop that represents Tenri City, Nara Prefecture.
Saika Ramen 's Tenri Stamina Ramen uses medium-thick curly noodles and the Garlic soup is made from chicken bones, pork bones and a homemade Shoyu sauce, creating an addictive flavor that blends well with the noodles and soup.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Saika Ramen 's Tenri Stamina Ramen.

How to make "Saika Ramen" Tenri Stamina Ramen

Soup ingredients

• Water…10ℓ
• Knuckles...3kg
• Chicken bones...1kg
• [Commercial Use] Chicken and Pork White Soup (CP-M6)... 3kg

How to make soup

• Boil the knuckles and bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
• Place the drained blood from the knuckles and bones in a pot and cook over high heat for 4 hours.
• By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
• 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.
• Once the bones have been broken down, they will form the base of the flavor. [For commercial use] Add the frozen chicken and pork white soup (CP-M6) and dissolve over low heat.
• Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

Saika Ramen 's Tenri Stamina Ramen is a very popular Ramen shop that always has a long line of customers. The original Saika Ramen was founded in 1968 as a food stall in the city, and is a stamina Ramen based on Chinese cuisine that is aimed at Tenrikyo believers and Tenri University students from all over the country.
Tenri Stamina Ramen is a unique original Ramen made spicy with "rajang" (spicy sauce). It is topped with pork, crispy vegetables such as Chinese cabbage and chives, stir-fried in the rajang, and many people top it with a raw egg to give it a mellow flavor. If you're ever in Nara Prefecture, be sure to stop by.

What is "Rajan"?

This spicy sauce is made only with Chili Pepper and salt. You can easily make your favorite spicy sauce by adding vinegar, Shoyu, or stock using this sauce as a base. It can be used as is in stir-fries and stews, and can also be used as a substitute for Doubanjiang in Cantonese-style mapo tofu and chili shrimp.

Do you know the difference between rajang and doubanjiang?

While Chili Pepper is made primarily from chili peppers, doubanjiang is made from broad beans. Some chili sauces are based on doubanjiang and contain Chili Pepper or Japanese pepper, but the distinctive feature of chili sauce is that it has a more intense spiciness than doubanjiang.
By the way, Shoyu is Garlic with red and green Chili Pepper, giving it a spicy kick. Just adding a little to steamed vegetables, steamed pork, steamed fish, fried rice, and noodles adds depth to the flavor, making it a highly recommended seasoning.

Store Information

• Store name: Saika Ramen Main Store
• Address: 91 Iwamurocho, Tenri City, Nara Prefecture
• 営業：11:00～24:00
• Closed: Open all year round

*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 "Saika Ramen."

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

References