How to make a replica of Nankin Senryo 's Kurume Ramen

Introduction

This is an introduction to a recipe that recreates the Kurume Ramen from Nankin Senryo, a ramen shop that represents Kurume City, Fukuoka Prefecture.
Nankin Senryo 's Kurume Ramen is a fusion of Shina soba and Nagasaki champon, and the soup is a Light taste tasting tonkotsu broth made with plenty of pig's skulls. The scum is carefully removed to reduce the unpleasant odor, resulting in a light brown color with a low salt content and a refreshing taste. What's also surprising is that even though it's made with pork bones, it doesn't use lard, so there's no fat floating on top of the soup.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Nankin Senryo Kurume Ramen.

How to make Nankin Senryo Soup

Materials for Nankin Senryo

・Water…10ℓ
・Knuckle...2kg
・Chicken bones...1kg
・ [Commercial use] Chicken and pork white soup (CP-M6)... 2kg

How to make Nankin Senryo

1. Add chicken knuckles and bones to the water and remove the scum that comes out as it cooks.
2. Cover and simmer over high heat for 5 to 6 hours until the color is just about to turn into a clear soup.
3. 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.
4. Once the bones have been broken down, reduce the heat to low and cook until the base of the flavor is achieved. [For commercial use] Add the frozen chicken and pork white soup (CP-M6) and dissolve over low heat.
5. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

History and origins

There is a Ramen shop called "Nankin Senryo" that was founded in 1937. It started as Ramen stall and is said to be the birthplace of Kurume Ramen. Pork bone broth stock was created by studying Ramen from Yokohama's Nankinmachi (now Chinatown) and Tokyo, and Ramen soup is clear. When head chef Miyamoto Tokio was researching, Nankinmachi had a large Cantonese population, and so although Pork bone broth, it was not cloudy.
The name of the restaurant is said to be a reference to the fall of Nanjing and its occupation, but today it is said to mean "The popularity of Ramen brought over from China is a thousand-ryo player." Around 1947, word spread about the deliciousness of Nankin Senryo, and many fellow ramen enthusiasts began to visit the Ramen. It is said that from here, Hakata Ramen spread north, and Kumamoto Ramen and Kagoshima Ramen evolved.

Store Information

• Store name: Nankin Senryo Honke
• Address: 1357-15 Nonakacho, Kurume City, Fukuoka Prefecture
• Opening hours: Monday, Tuesday, Friday to Sunday 11:30-15:00
• Closed: Wednesdays and 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 "Nankin Senryo."

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

References