"Ideshoten" - How to make Wakayama Ramen

Introduction

This is an introduction to a recipe that recreates the Ide-style Ramen from Ideshoten in Wakayama Wakayama.
Ideshoten 's Ide-style Ramen has a rich pork bone and Shoyu soup, but is characterized by its mellow taste and rich flavor.
The soup is made from pork bones, so there is no distinctive smell, and Umami is packed with umami. It has a thick appearance, but the aftertaste is Light taste, so you can drink it all the way to the end without getting bored.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Ideshoten 's Ide-style Ramen.

How to make Ide Ideshoten soup

Soup ingredients

• Water…5ℓ
• Pork knuckles...3kg
• Chicken bones...500g
• [Commercial Use] Chicken and Pork White Soup (CP-M6)... 3kg

How to make soup

1. Boil bones (pork Pork knuckle, chicken bones, etc.) in boiling water to Blood removal.
2. Blood removal ingredients are placed in water and cooked over high heat.
3. Continue cooking for 10 hours, removing 3 liters of soup every 3 hours and storing it in three pots according to the soup concentration.
4. Then, the soup is mixed from the three pots to adjust the consistency.
5. Finally, mix the soup with the [Commercial Use] Chicken and Pork White Soup (CP-M6) again to replenish the soup that has been damaged by cooking it for a long time, and it's done.

History and origins

There are two types of Wakayama Ramen: the "garage front style," in which ramen is cooked in pork bone Shoyu and then Ramen soup is made from the pork bones, and the other style, the "Ide style," which follows the style of Ramen Ideshoten "Ide Shoten," which was founded in 1955, in which pork bones are thoroughly cooked before being combined with Shoyu sauce. Ide Tsuyako lost her husband at an early age and started a Ramen stand in 1955, and in 1968 she reopened the shop under the sign "Ideshoten."
One theory is that it originally had a garage-style flavor, but one day, they accidentally created a thick pork bone broth, but in fact it was made intentionally thicker around 1978. The soup pot was small, and it was delicious when the Ramen soup was boiled down, so it is said that the recipe was gradually changed to this. Some "Ide-style" ramen shops also add Aromatic Vegetables to Ramen soup. Many shops also serve boiled eggs and hayazushi (pressed mackerel sushi).

Store Information

• Store name: Ide Shoten, a Chinese noodle specialty Ideshoten
• Address: Wakayama Prefecture Wakayama 4-84 Ichida-nakamachi
• 営業：11:30～22:00(L.O.21:30)
• Closed: Thursdays

*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 Ideshoten.

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

References