How to recreate "Kumamoto Komurasaki"

Introduction

This is an introduction to a recipe that recreates the Kumamoto Ramen from Komurasaki, a representative ramen shop in Kumamoto City, Kumamoto Prefecture.
Komurasaki 's Kumamoto Ramen is made with a pork bone-based soup, but with a mellow flavor that is achieved by blending in chicken bones, making it easy to drink with almost no oiliness or odor. The soup is made with care, with scum and excess oil removed, and the founder of the restaurant has maintained the flavor that "if it doesn't taste this good, I can't serve it to my customers."
When you take a sip of the pure white soup, the subtle saltiness of Shoyu and Umami of the animal-based broth spread throughout your mouth, making it a Light taste yet flavorful Pork bone broth.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Komurasaki 's Kumamoto Ramen.

How to make Kumamoto Komurasaki soup

Soup ingredients

Soup 1
・Water…5ℓ
・④ Soup...1 liter
・ Pig head...2kg
・Pork knuckles...1kg
・ [Commercial Use] Pork White Soup (CP-B8)... 1kg
= Finished volume... 5 liters (add 1 liter to ②)

Soup 2
・Water…5ℓ
・Soup ①...1 liter
・Bone ①
= Finished volume... 5 liters (add 1 liter to ④)

Soup 3
・Water…5ℓ
・② soup...1 liter
・Bone ②
= Finished volume... 5 liters (add 1 liter to ④)

Soup 4
・Soup ③...1 liter
・Bone ③
= Finished volume... 5 liters (add 1 liter to ①)

How to make soup

1. Boil Pig head and knuckles in boiling water for 10 minutes to Blood removal, then immediately remove and rinse under running water.
2. To make soup 1, add Pig head and pork knuckles split with Hammer and simmer over high heat for 8 hours.
3. Once the bones have been broken down sufficiently, add the frozen [Commercial Use] Pork White Soup (CP-B8) to stabilize the flavor and dissolve over low heat.
4. Once the flavors have blended well, turn off the heat and let it sit in the refrigerator overnight.
5. To make soup ②, add water to the soup made in soup ① and cook again over high heat for 8 hours, then leave in the refrigerator overnight.
6. To make soup ③, add water to the soup made in soup ② and cook again over high heat for 8 hours, then leave in the refrigerator overnight.
7. To make soup ④, add water to the soup made in soup ③ and cook again over high heat for 8 hours, then leave in the refrigerator overnight.
8. Add the soup made in soup ④ to soup ① and simmer again for 8 hours.
9. I will be rotating the soups I made over the past four days.

History and origins

The origins of Kumamoto Ramen are said to date back to 1953, when Kurume's Sankyu opened a branch in Tamana, Kumamoto Prefecture. This began when Sugino Katsumi, owner of the Kurume Ramen shop Sankyu, sold Ramen shop to Yokasho Idemitsu in 1951 and opened Rairaiken in Kokura. Yokasho then opened a Ramen shop in Kumamoto, marking the beginning of Kumamoto's milky white tonkotsu Ramen. The following year, in 1954, Komurasaki, Keika, and Matsubaken all opened one after the other, and it is said that this marked the beginning of an increase in Ramen shops.
This recipe was created by Nishio Ryoichi as an homage to the soup of "Komurasaki." The origin of the name "Komurasaki" in Kumamoto is said to be that Yamanaka Yasutoshi (Komurasaki) and Kimura Hajime (Matsubaken) witnessed the success of the Kagoshima Ramen shop "Komurasaki" and thought it would be okay to borrow the shop name since they were located far away. Yamanaka of "Komurasaki" would gladly teach anyone how to make Ramen if asked, and as a result, the taste of "Komurasaki" spread throughout Kumamoto, and it came to be known as the origin of Kumamoto Ramen.
Now, Kumamoto is also home to a wide variety of "Natto Ramen." Natto is mixed thoroughly into a foamy consistency and piled all over the Ramen bowl as a topping. The region is also famous for horse sashimi, which comes from the fact that there were horse stables there and Natto was made there from rice straw.

Store Information

• Store name: Komurasaki Kamidori Chuo Store
• Address: 8-16 Kamitorimachi, Chuo Ward, Kumamoto City, Kumamoto Prefecture
• Business hours: 11:00-16:00 (LO 15:30), 18:00-22:00 (LO 21:30)
• Closed: New Year's holidays

*Business hours and holidays may change, so please check with the store before visiting.

客単価UP狙いませんか？✨

Popular Ramen ingredients

Why not try another ingredient that will increase your average customer spend?

Others also viewed this recipe

Others also viewed this soup recipe

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