How to recreate "Mie Ramen"

Introduction

This is an introduction to a recipe that recreates Mie Ramen a local delicacy that represents Kameyama City, Mie Prefecture.
Mie Ramen, a "Mie Prefecture local gourmet dish," has certain conditions. First, it must use three types of Miso (Red Miso, Bean Miso, and Barley Miso) in the Beef bone soup stock. Second, the noodles must be made from Nishinokaori wheat produced in Mie Prefecture. Third, it must use three types of mushrooms (oyster mushroom, hatakenoshimeji mushroom, and sparassis crispa) produced in Mie Prefecture.
Kameyama Ramen from Shirokuma Ramen in the same city is characterized by its rich, full-bodied Miso Ramen, accented with a touch of spiciness, making it a very delicious Ramen. The richness of the three types of Miso is clearly felt, and the noodles served with the soup are medium-thin, curly noodles. And of course, the three types of mushrooms mentioned in the conditions are also included as ingredients.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Mie Ramen a local gourmet dish from Mie Prefecture.

How to make Mie Ramen

Ingredients for Mie Ramen

・Water…5ℓ
・ Beef bone …1kg
・ [For commercial use] Beef clear soup (CP-GC2) …2kg
・ Onion...2 pcs
・ Ginger …2 pieces

How to make Mie Ramen

1. Boil Beef bone in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Break the bled Beef bone and place them in a pot, then simmer over low heat for 4 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 cook over high 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 beef clear soup (CP-GC2) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

Regional ramen of Kameyama City, Mie Prefecture, is made with Beef bone soup stock, three types of Miso (Red Miso, Bean Miso, and Barley Miso), noodles made from Nishinohikari rice grown in Mie Prefecture, and three types of mushrooms grown in Mie Prefecture (oyster mushroom, hatakenoshimeji mushroom, and sparassis crispa). The reason it's called "three types" is because it's Mie Prefecture. This is a new Regional ramen that was created around 2013 in an effort to liven up the local area.

Store Information

• Store name: Shirokuma Ramen Kameyama Main Store
• Address: 11-5 Kogemachi, Kameyama City, Mie Prefecture
• 営業：11:00～0:00
• Closed: Mondays (please check the calendar on the website for other closing days)

*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 Mie Ramen.

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

References