How to make "Suzume" Ramen

Introduction

This is an introduction to a recipe that recreates the small bird Ramen from "Chukasoba Suzume," a restaurant that represents Hiroshima City, Hiroshima Prefecture.
Suzume's Chinese noodles are characterized by their thick, rich, creamy soup. The soup, made from a combination of chicken and pork bones, is rich and Umami, making it the kind of bowl that will make you want to order rice as well. Incidentally, the "kotori" in "kotori-kei Ramen" is often taken from the word "kotori" (small bird) in the name, and they are collectively referred to as "kotori-kei Ramen."
Ramen at this restaurant, which has been featured in the Michelin Guide Hiroshima, is one of the most popular among the Kotori-style ramen restaurants. Please come and enjoy the flavors of this long-established restaurant.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of the small bird Ramen from "Chukasoba Suzume."

How to make Kotori-style Ramen soup

Sparrow Materials

・Water…10ℓ
・Pork knuckles...3kg
・Chicken bones...500g
・ [Commercial Use] Chicken and Pork White Soup (CP-M6) …3kg
・ Garlic...4 cloves
・Carrots...50g
・ Ginger...50g

How to make a sparrow

1. Boil chicken bones and pork knuckles 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 pork knuckles into a pot and simmer over high 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 cook over high heat for 4 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 the frozen chicken and pork white soup (CP-M6) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

The origin of Hiroshima Ramen is said to be in 1957, when Oki-san, the owner of Shimai, went to China alone and returned with a Chinese chef. He received instruction from the chef and started Ramen stall in front of the station.
Originally, Ramen shop was named "Shanghai" after this memory, but when the shop was opened, it was run by the son's wife and sister, so it was renamed "Shimai." At first, a bowl of Ramen cost about 50 yen. The long-established shops "Shimai," "Yoki," and "Suzume" are all related by family members. Also, in Hiroshima, there are many shops with names that are related to small chickens, such as "Suzume," "Uguisu," and "Tsubame," and so the ramen is called "Small Chicken Ramen."
Ramen soup is made by simmering pork bones, chicken bones, and vegetables in a Shoyu sauce base. It is characterized by being topped with black bean sprouts. The Harada Noodle Factory is a noodle factory that supports Hiroshima Ramen. In 1945, Hiroshima was devastated by the atomic bombing, and the Harada couple, who had no home and lived by the foot of a bridge making udon noodles, began their business after a Chinese person told them, "There's a noodle like this," and taught them how to make Chinese noodles. These noodles have supported many Ramen shops in Hiroshima. My favorite Ramen shop is Suzu (1959-2015), which only served Chinese noodles and Ramen. Customers could exchange their numbered tickets at the entrance for ramen.
Ramen soup is prepared every morning, and the restaurant opens at 3:00 PM when it is ready, and closes once 400 bowls of Ramen have been served. Ramen soup is prepared at different times in multiple Zundonabe, so customers can always enjoy freshly made Ramen.

Store Information

• Name of restaurant: Suzume Chinese Noodles
• Address: Maison Sachi 102, 18-10 Funairi Sachicho, Naka-ku, Hiroshima City, Hiroshima Prefecture
• 営業：11:30～15:00
• Closed: Irregular Sundays

*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 "Suzume."

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

References