How to make "Keika Ramen" - a replica of Kumamoto Ramen

Introduction

This is an introduction to a recipe that recreates the Kumamoto Ramen from Keika, a representative ramen shop in Kumamoto City, Kumamoto Prefecture.
Keika's Kumamoto Ramen, thick meat noodles (Taromen), has a very rich and flavorful soup made from a blend of pork bones and chicken bones. It is topped with black chili oil (a flavored oil with garlic), a hallmark of Kumamoto Ramen, and its mellow aroma is just delicious and will whet your appetite. The soup, with just the right amount of melted fat, and the chili oil create an exquisite richness, making it a bowl that you won't be able to stop eating once you try it.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Keika's Kumamoto Ramen Taromen (thick meat noodles).

How to make Keika Ramen Soup

Soup ingredients

・Hot water: 10 liters
・ Pig head...4kg
・ Chicken body bones...500g
・ [Commercial Use] Rich Pork White Soup (CP-B10)... 4kg

How to make soup

1. Boil Pig head for an hour, Blood removal, and wash the bones.
2. Put Pig head in hot water and boil, skim off any scum, then simmer over high heat for 5 hours.
3. Add the Blood removal Chicken body bones and simmer over high heat for 3 hours.
4. 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.
5. 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 Rich Pork White Soup (CP-B10) and dissolve over low heat.
6. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

History and origins

Founded in 1955, Keika Ramen 's recipe incorporates chicken stock, unlike the pure pork bone (tonkotsu) broth of Fukuoka. Keika Ramen was founded by Satsuki Hisatomi, who helped out at the time. Shigemitsu Koji, founder of Ajisen Ramen, founded in 1968, now operates approximately 800 stores, primarily in China. The name Keika Ramen comes from the name of Shigemitsu's Taiwanese-born brother, Liu Guihuo, who replaced the character "桂火" (桂火) with the more elegant "花" (flower). It's also said that Keika Ramen is a recipe originally created by Shigemitsu, a native of Taiwan, showing another Ramen influence from Taiwan. Kumamoto Ramen typically features fried Garlic and chili oil floating on top, but this was also Shigemitsu's invention. Shigemitsu, Kimura Hajime (Matsubaken), and Yamanaka Yasutoshi (Komurasaki) ran a real estate agency together, but after a major flood, business fell into a slump and they turned to Ramen. At the time, there were no Ramen shops in Kumamoto City, so they tried Sankyu in Tamana, fell in love with the ramen, and decided to open their own shops. Then, in 2010, Keika went bankrupt, and now Ramen shops are run by the Ajisen Ramen group.

Store Information

• Store name: Keika Ramen Main Store
• Address: K-1 Building 1F, 11-9 Hanabatacho, Chuo-ku, Kumamoto City, Kumamoto Prefecture
• Hours: Monday to Saturday 11:00-24:00 (last orders 23:50), Sundays and holidays 11:00-16:30 (last orders 16:20)
• 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 "Keika Ramen."

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

References