How to make "Masago Soba "Ramen

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

・Water…10ℓ
・Chicken bones...2kg
・Chicken neck...500g
・ [Commercial Use] Pork Clear Soup (CP-BC6) …2kg
・ Onion...1
・Carrot…40g
・ Katsuobushi...500g
・ Sababushi …50g
・ Koikuchi Soy Sauce...1 liter

How to make Masago Soba

1. Boil the chicken bones and necks in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the bled chicken bones and heads in a pot and simmer over low heat for 2 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Add the vegetables and simmer over low heat for 2 hours.
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. Once the bones have been broken down, they will form the base of the flavor. [For commercial use] Add frozen pork clear soup (CP-BC6) and dissolve over low heat.
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. Once the flavor of the meat has dissolved into the soup and the taste is just right, it's done.

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