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

Materials for Shukaen

Ingredients for Onomichi Ramen

Soup 1
・Water…10ℓ
・Chicken bones (male)...2kg
・Pork Pork knuckle...300g
=Completed amount…8ℓ

Soup 2
・ Koikuchi Soy Sauce...5 liters
・Minced pork back fat (minced)...2kg
・Commercial chicken and pork white soup (CP-M6)...2kg
=Completed amount…5ℓ

=Total completed volume…15ℓ

soup stock
・ Chicken and pork soup stock …30cc

How to make Shukaen

1. For soup ①, boil the ingredients in water and skim off the scum. After skimming, simmer over medium heat for 4 hours.
2. Add 15cc of "Chicken and Pork White Soup Stock" and bring to a boil.
3. For soup ②, mince Pork back fat and simmer in Shoyu over high heat for about 4 hours.
4. Add the remaining "chicken and pork white soup stock", bring to a boil to bring out the richness, and the soup is ready.

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