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

Soup ingredients

Soup 1
・Water…5ℓ
・Beef ribs...1kg
・Pork tonkotsu...1kg

Soup 2
・Water…5ℓ
・Bones from soup ①
・ [Commercial Use] Beef White Soup (CP-B13) …3kg

How to make soup

1. Boil Beef bone and pork bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Put the drained Beef bone and pork bones 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 sufficiently, soup ① is ready.
6. Next, add water to soup ① and cook over medium heat for 6 hours.
7. Once the ingredients have mixed, reduce the heat to low and cook until the base of the flavor is achieved. [For commercial use] Add the frozen Beef White Soup (CP-B13) and dissolve over low heat.
8. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

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