"Okamoto Chuka" How to make Tokushima white Ramen

Introduction

This is an introduction to a recipe that recreates the medium-white Tokushima Ramen from Okamoto Chuka, a representative restaurant in Komatsushima City, Tokushima Prefecture.
Okamoto Chuka 's ramen noodles are made with pork bone Shoyu sauce, and feature a milky white, rich flavor with no unpleasant odor. The noodles are made with Okamoto Chuka secret recipe soup, which is a firm, medium-thick, straight noodle that mixes well with the secret recipe soup.
You can't help but smack your lips at the shocking deliciousness of this white Tokushima Ramen!! This is the kind of bowl you'll enjoy.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Okamoto Chuka 's white Tokushima Ramen.

How to make Okamoto Chuka soup

Okamoto Chuka Ingredients

・水…5ℓ
・豚ゲンコツ…1kg
・鶏ガラ…1kg
・【業務用】豚白湯スープ（CP_B10）…2kg
・玉ねぎ…100g
・人参…50g
・にんにく…20g
・煮干し…100g

How to make Okamoto Chuka

1. 沸騰したお湯に、鶏ガラ、ゲンコツを血抜きのために２－３分茹で上げ、すぐに取り出し流水で洗い流す。
2. 脱血された鶏ガラ、ゲンコツを寸胴に入れて中火で5時間炊き上げる。
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. 野菜類を入れ、引き続き中火で2時間炊く。
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. 骨も十分に崩れたら弱火に変え、味のベースとなる【業務用】豚白湯スープ（CP_B10）を冷凍のまま入れ弱火で溶かす。
7. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

History and origins

There are three types of Tokushima Ramen, all of which have their roots in the "white type." Okamoto Chuka, a Ramen shop said to be the original, was founded in 1951 and started by Seiichi Okamoto as a Ramen stall. The flavor's roots lie in his learning from Hiroshi Niki, the chef of Komatsushima's Yonaki Soba, a restaurant in Komatsushima that was bustling with traffic from the Kansai region. For this reason, "white type Tokushima Ramen" such as Okamoto Chuka is also called "Komatsushima type." This Ramen then spread to Tokushima's "brown type" and "yellow type." Because Ramen sauce, derived from Usukuchi Soy Sauce and Shiro Soy Sauce, is light in color, Ramen is white in color and has a clean aftertaste. While udon is famous in Shikoku, Ramen is more popular in Tokushima. It is said that the reason why pork bone Ramen became popular in Tokushima Prefecture is because Tokushima Ham, the predecessor of Nippon Ham, a major meat processing company, is home to the prefecture, which produces a large amount of pork bones, making it easy to obtain ingredients for making Ramen soup stock.

Store Information

• Store name: Okamoto Chuka Komatsushima Main Store
• Address: 60-1 Okubayashi, Nakata-cho, Komatsushima City, Tokushima Prefecture
• Business hours: 11:00-17:00 (ends when sold out)
• Closed: Thursdays

*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 Okamoto Chuka.

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

References