How to make "Komurasaki" Kagoshima Ramen

Introduction

This is an introduction to a recipe that recreates the Kagoshima Ramen from Komurasaki, a representative ramen shop in Kagoshima City, Kagoshima Prefecture.
Komurasaki 's Kagoshima Ramen is characterized by a soup that has been simmered for 72 hours with a whole pork, shiitake mushrooms, and chicken. The soup itself is not overpowering, but you can still feel the strong flavor and richness of this bowl.
This is a recipe that uses commercial Ramen soup so that you can easily recreate the taste of Kagoshima Ramen from the Komurasaki store.

How to make "Komurasaki" Kagoshima Ramen

Ingredients for Komurasaki

[Pork soup]
Soup 1
・Water…10ℓ
・Pork bone (tonkotsu) soup...1 liter
・Pork Pork knuckle...5kg
・ Garlic...200g
・ Ginger …200g
・Back fat (pork back fat)...2kg
=Completed amount…9ℓ

Soup 2
・Water…5ℓ
・Chicken carcass...2kg
・ Dried shiitake broth...1 liter
=Completed amount…3ℓ

=Total completed volume…14ℓ

soup stock
・ Chicken and pork soup stock

How to make Komurasaki

1. Soup 1: Parboil the bones to Blood removal. Add water and Pork bone broth and simmer over high heat for 3 hours.
2. Break the bones, add Garlic and Ginger and cook for 2 hours.
3. Break the bones, add pork back fat, and simmer for 3 hours.
4. Soup 2: Remove the scum and fat thoroughly and simmer over medium heat for about 4 hours.
5. Add the Dried shiitake broth (dashi) along with Dried shiitake, cover and simmer for 1 hour.
6. Combine ① and ②.
7. Finally, add the chicken and pork white soup stock to the soup to bring out its rich flavor, 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

Noboruya, established in 1947, is the oldest Ramen shop in Kagoshima. It was founded by proprietress Michioka, a nurse in Yokohama before the war, who taught her Ramen a recipe taught to her by a Chinese chef as a thank-you gift for her care. Other famous ramen shops include Noriichi, established in 1949, and Komurasaki, established in 1950. While both use Ramen Pork bone broth, Ramen varies greatly from shop to shop, with some using vegetables, some chicken, and some seafood. It's difficult to identify a single overall characteristic. Kagoshima Ramen, also known as Satsuma Ramen, is based on the pork bone broth found throughout Kyushu. It's said to be the only one that isn't influenced by Kurume Ramen, and is not cloudy. Many Ramen shops also offer Miso Ramen. This recipe pays homage to Komurasaki. Komurasaki, established in 1950, is a flavor created by chef Hashiguchi, who is originally from Taiwan. The ramen is made using kansui-free noodles, placed in a Ramen bowl, and then topped with Ramen soup. Ramen was created from a Taiwanese perspective of nutrition, and there is a theory that the name of the restaurant also comes from Taiwan.
Incidentally, following the three major Komurasaki- Miyazaki Komurasaki founded in 1949, Komurasaki founded in 1950, and Komurasaki founded in 1954 - Sendai's Tenka Ippin Komurasaki makes up the fourth major Komurasaki. Sendai's Tenka Ippin Komurasaki was founded in 1981 by Taisho Senda, who trained at Komurasaki, as a franchised branch Komurasaki. In 1985, he was also recognized by Kyoto's Tenka Ippin, where he had originally applied to train and hoped to become a franchised branch, and is now operating under the name Tenka Ippin Komurasaki, part of Komurasaki Group.

Store Information

• Store name: Komurasaki Amu Plaza Kagoshima store
• Address: Amu Plaza Kagoshima B1F, 1-1 Chuo-cho, Kagoshima City, Kagoshima Prefecture
• Business hours: 10:00-21:00 (Last orders 20:30)
• Closed: Same as Amu Plaza

*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 "Komurasaki."

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

References