How to make Marutaka Chuka Soba

Introduction

This is an introduction to a recipe that recreates the garage-style Ramen from Marutaka Chuka Soba, a restaurant that represents Wakayama City, Wakayama Prefecture.
Marutaka Chuka Soba 's garage-style Ramen is made with soup stock extracted from pork bones cooked in Shoyu, and although Rich taste looks rich, it is not heavy and has a refreshing taste.
The richness of pork bone broth and the mellow aroma of Shoyu create a rich yet refreshing flavor.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Marutaka Chuka Soba 's garage-style Ramen.

How to make Marutaka Chuka Soba soup

Ingredients for Marutaka Chuka Soba

・ Pork backbone …3kg
・ [Commercial Use] Tonkotsu Soup (CP-B8) …4kg
・ Shoyu...appropriate amount
・Water…10ℓ
・ Garlic...2 cloves
・ Ginger...100g
・Long onion...1

How to make Marutaka Chuka Soba

1. Cook pork bones (tonkotsu, pork Pork backbone etc.) in Shoyu. Remove the bones (tonkotsu, pork Pork backbone, etc.) from the pork bone Shoyu, add water, Garlic, Ginger, and green onions, and cook over medium heat for 4 hours.
2. This Shoyu sauce is used to make char siu pork, which can then be used as a sauce. Another way to make it is to first simmer Koikuchi Soy Sauce, Usukuchi Soy Sauce, Sanontou Sugar, brown sugar, and Granulated Sugar and simmer for 1-2 hours.
3. To finish the soup, add [Commercial Use] Tonkotsu Soup (CP-B8) to add richness, bring to a boil and it's done.

History and origins

Wakayama Ramen is divided into two main styles: the "Ide" and the "Garage-front" Ramen which descends from Marutaka Chuka Soba, founded by Koji Takamoto in 1940. The name derives from the many Ramen stalls that operated in front of streetcars back when streetcars were still in operation. Takamoto's apprentices were mostly Korean, and in Wakayama, Koreans, not just Chinese or Taiwanese, worked on Ramen alongside Japanese. Initially, the soup was made by Katsuobushi and dried Dried sardine in Shoyu. However, as cheap pork bones (tonkotsu) became available from neighboring prefectures, the soup was first made by boiling the broth in tonkotsu soy Shoyu, removing the bones, and then re-cooking the bones, now saturated with Shoyu sauce, in the soup. This method was subsequently improved by using Shoyu to make braised pork, which was then used as Ramen sauce. Ramen is made from pork bones (Pork knuckle and Pork backbone) that are infused with Shoyu sauce before being cooked, resulting in a clear Shoyu sauce soup with a strong dashi flavor.
In those days, there were no refrigerators, so the ingenuity of making Ramen soup was to boil pork bones (pork bones, Pork knuckle, and Pork backbone) in Shoyu to prevent them from spoiling. Many Ramen shops have names that start with "○" (O), such as "○miya" and "○ki." As Wakayama Prefecture is a Shoyu producing area, it is said that there were already Ramen stalls there around 1933.

Store Information

• Store name: Marutaka Chuka Soba National Sports Festival Road Store
• Address: Wakayama Prefecture Wakayama City Kozaika 762
• 営業：11:30～23:30
• Closed: Tuesdays

*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 Marutaka Chuka Soba.

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

References