「まさごそば」ラーメンを再現した作り方

Introduction

This is a recipe that recreates Hida Takayama Ramen, a dish made from Masago Soba, a representative dish of Takayama City, Gifu Prefecture.
Masago Soba 's Ramen is characterized by a rich yet mellow chicken and seafood-based soup, which looks dark and thick like Toyama Black, but when you drink it, you'll be surprised! The Light taste taste is hard to imagine from the dark and thick soup, and the delicious aroma of dried bonito fills the air, making it an appetizing bowl. Many people may already know this restaurant as it has been featured on TV, but the soup at this restaurant is made by simmering dashi and Shoyu sauce, so it's great to enjoy the change in flavor of the soup as it ages.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Masago Soba 's Hida Takayama Ramen.

How to make Masago Soba

Ingredients for Masago Soba

・水…10ℓ
・鶏ガラ…2kg
・鶏首…500g
・【業務用】豚清湯スープ（CP-BC6）…2kg
・玉ねぎ…1個
・人参…40g
・鰹節…500g
・鯖節…50g
・濃口醤油…1ℓ　

How to make Masago Soba

1. 沸騰したお湯に、鶏ガラ、鶏首を血抜きのために２－３分茹で上げ、すぐに取り出し流水で洗い流す。
2. 脱血された鶏ガラ、鶏首を寸胴に入れて弱火で２時間炊き上げる。
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. 野菜類を入れ、弱火で2時間炊き上げる。
5. 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.
6. 骨も十分に崩れたら、味のベースとなる【業務用】豚清湯スープ（CP-BC6）を冷凍のまま入れ弱火で溶かす。
7. Pork belly meat for char siu (roasted pork, roasted pork, braised pork) is also cooked in this soup. The soup is seasoned with a combination of Shoyu and mirin.
8. 肉の味がスープに溶けて、味が整ったら完成。

History and origins

Masago Soba, which opened as a food stall in 1938, is said to be the birthplace of Hida Takayama Ramen. The founder, Tokimune Sakaguchi, worked at a traditional Japanese restaurant during the day and began making late-night noodles for hungry geisha at night. It is said that it was created as a meal to provide salt for workers involved in the reconstruction efforts after World War II. He apparently learned how to make Ramen from a Chinese person. It is characterized by the fact that Ramen soup and sauce are mixed together from the beginning. For this reason, many Ramen shops only offer Shoyu flavor, and Ramen soup thickens over time after it is made, resulting in a richer flavor.
Also, they call it "soba" instead of "Ramen." In Takayama, there is a custom of eating toshikoshi soba at the end of the year and ordering this Chinese noodle dish for delivery.

Store Information

• Store name: Masago Soba
• Address: 31-3 Yurakucho, Takayama City, Gifu Prefecture
• 営業：11:40～17:30
• Closed: Wednesdays

*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 Masago Soba.

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

References