How to make ramen from "Ramen-dokoro Nishitaniya"

Introduction

This is an introduction to a recipe that recreates Fukuoka Ramen from Ramen-dokoro Nishitaniya in Fukuoka City, Fukuoka Prefecture.
Ramen at Ramen-dokoro Nishitaniya-ya is characterized by its rich "marrow tonkotsu" soup, which is made by cooking the ingredients for a long time until they turn into sand, and then squeezing out every last bit of the bone marrow. This is 100% tonkotsu! It's highly Rich taste and extremely rich, allowing you to enjoy a wild taste to the fullest. The noodles, which are served with the soup that has a strong pork bone smell and a slightly rough texture, are thin and straight. The soup is super rich, so it goes without saying that the noodles mix well with the soup (they're a perfect match!).
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Fukuoka Ramen from Ramen-dokoro Nishitaniya.

How to make Nishitani family soup

Soup ingredients

Soup Day 1
・Water…10ℓ
・ Pig head...2kg
・Pork knuckles...1kg

Soup Day 2
・Water: Add water up to the water level at the start of the first day
・Bones on the first day
・Pork knuckles...1kg

Soup Day 3
・Water: Add water up to the water level at the start of the first day
・Bones on the second day
・Back fat...1kg
・ [Commercial Use] Pork White Soup (CP-B8) …1kg

How to make soup

1. Soak the bones (Pig head, pork Pork knuckle) in hot water for 2 hours, then parboil them to Blood removal.
2. Day 1: Skim off the scum for about an hour, then cook over high heat for about 5 hours.
3. Day 2: Crack the bones (Pig head and Pork knuckle) from day 1. Add water and Blood removal from the knuckles and simmer over high heat for about 5 hours.
4. Day 3: Break Pig head and knuckles. Add water and pork back fat and simmer over high heat for about 5 hours. Stir every 20 minutes as it burns easily.
5. Ramen soup is cooked over high heat for a total of more than 15 hours, then cooled and left to rest for more than a day.
6. The base of the flavor is added to the aged soup. [For commercial use] Add the frozen pork white soup (CP-B8) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

History and origins

This Fukuoka Ramen is a recipe created by the author as an homage to Ramen-dokoro Nishitaniya-ya, which opened in 2006. He discovered Ramen before the Ramen boom of the 1990s, and trained at Kairyu, a famous ramen shop in Kitakyushu that serves rich pork bone broth, before going independent. The name of Ramen shop is said to come from the Saitani-ya family home of Sakamoto Ryoma.
The powerful and rich Pork bone broth is made after simmering for over 15 hours, but because it burns easily, it is a Ramen soup that requires careful attention and requires constant attention while cooking.

Store Information

• Store name: Nishitaniya Main Store (Saitanya)
• Address: 6-36-34 Nogata, Nishi-ku, Fukuoka City, Fukuoka Prefecture
• Business hours: 11:00-20:00 (for the time being)
• Closed: None

*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 "Nabe Ramen-dokoro Nishitaniya."

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

References