How to recreate "Neiroya"

Introduction

This is a recipe that recreates Neiroya's Setouchi Shoyu Ramen. Neiroya's Setouchi Shoyu Ramen has a rich aroma and sweetness of dried fish that Umami your body. One sip and you'll find yourself eating another... and you won't be able to stop. One of the restaurant's specialties is that you can order half Chinese noodles and half udon noodles, so you can enjoy both firm, chewy noodles and chewy udon noodles at the same time. This is a recipe that uses commercial Ramen soup to easily recreate the taste of Neiroya's Setouchi Shoyu Ramen.

Soup ingredients

Dried sardine soup

• Water…5ℓ
• 煮干し…200g
• Katakuchi Dried sardine...200g
• Dried sardine hairtail sardines...200g
• Honkare thick shavings of dried bonito...200g
• 真昆布…75g
• Chicken comb...1kg
• [Commercial Use] Chicken Clear Soup (CP-TC4)... 2kg

Chicken broth

• Water…10ℓ
• Maple leaves...1kg
• Whole chicken...3kg
• Chicken neck...2kg
• [Commercial Use] Chicken broth (CP-TMC15)... 2kg (*1)

*1: This product is available in limited quantities. Please contact us if you would like to purchase.

How to make soup

1. To make Dried sardine soup, put Dried sardine, Kombu, and water into Zundonabe and let it sit overnight to extract the stock.
2. Wash the cockscomb under running water to thoroughly rinse off any blood.
3. Put the chicken comb and water in Pressure Cooker and cook under pressure for 45 minutes, then turn off the heat and let it sit for 15 minutes.
4. Place the pot in step 1 over high heat, and when it reaches 94°C, maintain the heat and add the thick shavings of dried bonito flakes.
5. Then, keep the temperature at 94℃ and cook on low heat for 2 hours. After 1 hour, add the chicken heads from step 3.
6. Finally, add the [Commercial Use] Chicken Clear Soup (CP-TC4), which will form the base of the flavor, and once the flavors have fully blended, it's done.
7. To make Chicken broth, rinse the maple leaves lightly under running water and clean them thoroughly to remove any unpleasant odor.
8. Place the maple leaves, chicken necks, and whole chicken in a pot and add water.
9. Bring to a boil over high heat, then reduce to medium heat and simmer for 2 hours, being careful not to let the mixture become cloudy.
10. Carefully remove any scum that floats to the top during cooking.
11. Remove any oil that floats to the top during cooking and use it later as chicken oil.
12. After cooking for another hour, add the [Commercial] Chicken broth (CP-TMC15) which forms the base of the flavor, and let the flavors blend together to complete the dish.
13. Mix the finished Dried sardine soup (6) and Chicken broth (11) in a 1:1 ratio.

Store Information

• Store name: Ramen Neiroya
• Address: 3-6-24 Amanuma, Suginami-ku, Tokyo
• Opening hours: Weekdays 11:30-15:00, 18:00-20:00, Saturdays, Sundays and holidays 11:30-18:00
• Closed: Tuesdays

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

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