How to make "Manshu Aji" Tottori Beef bone Ramen

Introduction

This is an introduction to a recipe that recreates the "Manshu Aji "Beef bone Ramen a signature dish from Yonago City, Tottori Prefecture.
The "Manshu Aji "Beef bone Ramen is made with a broth that is a blend of three animal-based ingredients -Beef bone, pork bone, and chicken - and a Koikuchi Soy Sauce broth, which doesn't have much of the distinctive beef Beef bone flavor, making it very easy to eat even for those new to Beef bone ramen.It's a rich yet approachable bowl Rich taste doesn't feel heavy, and it's no wonder that fans keep coming back.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Manshu Aji Beef bone Ramen.

How to make Manshu Aji soup

Ingredients for Manshu Aji

①
・Water…5ℓ
・Beef ribs...1kg
・Pork tonkotsu...1kg
=Completed amount…4ℓ
②
・Water…5ℓ
・Bone ①
・Commercial Tonkotsu Soup (CP-B8)...3kg
=Completed amount…4ℓ

=Total completed volume…8ℓ

How to make Manshu Aji

1. ①～② are cooked for 6 hours each. It is said that pork bones are mixed in.
2. Finally, add the tonkotsu soup stock to the soup to bring out its rich flavor, then bring to a boil and it's done.

Professional purchasing and cooking tips

Shake vigorously and firmly, as not draining Draining noodles properly will make the flavor dull.

By purchasing soup, seasoning, flavored oil, pork fillet, seasoned egg, and seaweed all in one package, you can minimize the risk of ordering errors and inventory dispersion.

History and origins

Masumi, founded in 1946, is said to be the origin of Tottori Beef bone Ramen, which is said to have been made by mixing Beef bone and pork bone broth. At the time, chicken bones were expensive, but Beef bone were available for free, and Beef bone have the advantage of releasing broth over a long period of time, which is thought to be why they became so popular.
As the name suggests, Ramen shop's name is said to have been created by repatriates from Manchukuo who recreated the local flavor. The beef is sourced from the town's location, which is one of Japan's three largest cattle and horse markets and is home to what is said to be the largest bakuroza in western Japan. Traditionally, beef broth has been made from beef bones, but with the rise of the internet in the 2000s, people realized that Beef bone Ramen is a unique food culture, and began using it to revitalize the town. The key to Ramen soup is the freshness of the bones, and while some Ramen shops crack different parts of the bones or simmer them for two days, Ramen soup generally has a beautiful golden color.

Store Information

• Store name: Manshu Aji
• Address: 9-21-15 Nishifukuhara, Yonago City, Tottori Prefecture
• 営業：11:00～18:00
• Closed: Mondays

*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 "Manshu Aji Flavor."

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

References