How to make "Menya Shokudo

Introduction

This is an introduction to a recipe that recreates the light Ramen (chuka soba) style of "Menya Shokudo" in Hon-Atsugi, Kanagawa.
This is a very elegant bowl of ramen, packed with the flavor and aroma of Seafood Dashi and special animal-based soup. They are particular about the water they use for cooking, and you can enjoy Ramen that you can only get here. It's beautiful to look at, and the smooth noodles are so smooth you'll find yourself eating the whole bowl in one go.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of the light Ramen from "Menya Shokudo."

How to make "Menya Shokudo"

soup ingredients

Animal soup

• Water…30ℓ
• Knuckle (cut)...10kg
• Chicken bones...5kg
• [Commercial Use] Pork Clear Soup (CP-BC6)... 5kg
• Maple...2kg
• Green onion head...100g
• 玉ねぎ…200g

Seafood soup

• Water…5ℓ
• White-Dried sardine...500g
• Thin bonito flakes...200g
• Thinly shaved mackerel...200g

Clear soup

• Animal soup...30 liters (see recipe above)
• Minced chicken breast...3kg
• Egg whites…5 pieces
• 水…500g

How to make soup

1. To make animal-based soup, add water, chicken knuckles, and chicken bones to a pot and heat over high heat.
2. Once it starts to boil, skim off the scum and reduce the heat to a gentle boil.
3. The chicken oil will float to the top, so once it has risen to a certain extent, remove it from the pan.
4. Add Aromatic Vegetables and simmer for about an hour (low heat).
5. Strain the soup and pour it into another pot.
6. Add water to 30L.
7. Once the flavor has infused sufficiently, it will become the base of the flavor. [For commercial use] Add frozen pork clear soup (CP-BC6) and dissolve over low heat.
8. Once the frozen soup has thawed and the flavors have blended well, the animal-based soup is ready.
9. To make seafood soup, place the dry ingredients in a stainless steel container and then add water.
10. Leave to steep overnight (up to 14 hours) in the refrigerator.
11. The next day, bring to a boil, then turn off the heat and strain.
12. After filtering, add water to bring the volume to 5 liters.
13. To make the soup, put the egg whites in a bowl and mix well with chopsticks.
14. Add the ground chicken and mix with your hands until well combined.
15. Add water little by little and make the whole into a paste.
16. Put the animal soup (the soup made earlier) into a pot and heat. Once it starts to boil, add the paste in three batches, pour in the soup, mix lightly and leave to sit.
17. Once it starts to boil, the minced chicken will float to the top, so leave some space in the pot to prevent the minced chicken from pooling in the center, and cook for 30 minutes over a low heat that allows the soup to circulate gently.
18. Strain the soup and add water to bring the total volume to 30 liters. Then, combine 30 liters of soup stock with 5 liters of seafood soup to complete the dish.

History and origins

Menya Shokudo, located in Atsugi City, Kanagawa Prefecture, is a long-established Ramen restaurant that was founded in 1954. Its predecessor was apparently called Shokudo Brazil.
This Ramen shop changed its name to "Menya Shokudo" in 2002 and was renovated as a Ramen specialty store.
The interior of the restaurant has a nostalgic atmosphere reminiscent of the Showa era, and Ramen has a nostalgic, comforting taste that has captured the hearts of fans.
The warm, traditional flavor is perhaps the secret to its long-standing popularity.
In addition to Ramen, the restaurant also offers Side dishes, so be sure to try them as well.

Store Information

• Store name: Chinese Menya Shokudo Main Store
• Address: 9-6 Saiwai-cho, Atsugi City, Kanagawa Prefecture
• 営業：11:00 - 22:30
• Closed: Open all year round

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

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