How to make "Shukaen 's" Onomichi Ramen

Introduction

This is an introduction to a recipe that recreates the Onomichi Ramen from Shukaen in Onomichi City, Hiroshima Prefecture.
Shukaen 's Onomichi Ramen is characterized by its clear Shoyu soup, which is covered with plenty of oil so you can enjoy it hot until the very end. The back fat on the surface of the soup is also bouncy and delicious!
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Shukaen 's Onomichi Ramen.

How to make Shukaen soup

Soup ingredients

Soup 1
・Water…10ℓ
・Chicken bones (male)…2kg
・Pork knuckles...300g
・ [Commercial Use] Pork Clear Soup (CP-BC6)... 500g

Soup 2
・ Koikuchi Soy Sauce …5 liters
・Back fat (minced)...2kg

How to make soup

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 drained chicken bones and pork knuckles into a pot and simmer over medium heat for 6 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. 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.
5. Once the bones have been broken down, reduce the heat to low and cook until the base of the flavor is achieved. [For commercial use] Add frozen pork clear soup (CP-BC6) and dissolve over low heat.
6. Once the frozen soup has thawed and the flavors have blended well, soup ① is ready.
7. For soup ②, mince Pork back fat and simmer in Shoyu over high heat for about 4 hours.

History and origins

Regional ramen is so well-known that it's often referred to as Onomichi Ramen Ramen Its origins date back to 1928, when a man named Zhang from Fujian Province, China, set up Ramen stand. Zhang lived in a noodle factory while making Ramen, and Ramen soup and noodles spread to Onomichi. However, the Ramen shop that truly established Onomichi Ramen and represented it is "Shukaen," founded in 1947. This Ramen shop, which also began as a stall, was founded by founder Zhu Ah-jun, who came to Japan from Taiwan as a shipbuilding engineer before the war. He lost his job after the war and began making Ramen to make a living. Unlike the Seto Inland Sea fish broth commonly used in Onomichi Ramen, this shop boasts unique ingenuity. It was named "Zhu Huayuan" after a book by author and gourmet Kazuo Dan, and is a landmark in the film town of Onomichi. It is said that Zhu Huayuan studied Chinese food culture and repeatedly improved the noodles and Ramen soup by quantifying the process and taste. It features unique flat noodles, two types of soup, and the contrast of granular pork back fat. Ramen soup is poured over the boiled noodles, but it is a double soup in which soup ① is poured in first, and then soup ② is poured on top of that.

Store Information

• Store name: Shukaen
• Address: 4-12 Juyokkamotomachi, Onomichi City, Hiroshima Prefecture
• Business hours: 11:00-19:00, ends when sold out
• Closed: Thursdays and the third Wednesday of every month (open on public holidays)

*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 "Shukaen."

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

References