How to make a reproduction of "Ikkyu Shokudo" Haboro Ebishio Ramen

Introduction

Ikkyu Shokudo" located in Tomamae-gun, Hokkaido, is famous for its local gourmet "Haboro Ebi-Tako Gyoza" (shrimp and octopus dumplings). This time we introduce "Haboro Ebi Shio Ramen". It is also very popular as a very extravagant Ramen with sweet Shrimp and Shrimp octopus dumplings in one bowl! The soup is a very tasty salted soup with a deep and rich flavor, soaked with a large amount of seafood broth.

This is a recipe that uses commercial Ramen soup to easily recreate the taste of Ikkyu Shokudo-style Haboro Shrimp Salt Ramen.

How to make Haboro Shrimp and Salt Ramen from "Ikkyu Shokudo"

Ingredients for Ikkyu Shokudo

• 鶏清湯スープ（CP-TC4）…150㏄
• Water…150cc
• Shrimp oil...20cc
• Special noodles …1 ball
• TB salt sauce...20cc
• Green onion...appropriate amount
• Sweet shrimp...appropriate amount

How to make Ikkyu Shokudo

1. Pour the chicken soup into a pot and bring to a boil over medium heat.
2. Bring water to a boil in another pot and cook the noodles. Once cooked, drain the noodles.
3. Put Shrimp oil, TB salt sauce, soup and noodles into a bowl.
4. Top with green onions and seaweed and it's done!

Professional purchasing and cooking tips

When boiling, it's important to loosen the noodles thoroughly to prevent uneven cooking!

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.

Store Information

• Name of restaurant: Ikkyu Shokudo
• Address: 10 Minami 6-3-10, Haboro-cho, Tomamae-gun, Hokkaido
• Business hours: [March to November] 10:00 to 19:30 [December to February] 10:00 to 15:00
• Closed: 1st and 3rd Thursdays

*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 "Ikkyu Shokudo."

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

References