How to make Fukujuhachi's pork bone Ramen

Introduction

"Menya Fukujuhachi" was a beloved local Ramen restaurant located in front of Tokyo University in Hongo, and was known for its rich, flavorful soup made with chicken and pork bones. Although the restaurant has now closed due to the effects of COVID-19, the soup, which was painstakingly prepared, was mellow yet packed with flavor, and went perfectly with the noodles. The signature Shoyu Ramen was Light taste yet rich in flavor, making you want to drink it down to the last drop. It is a famous restaurant that many people still lament over its closure.
At COOKPIT, we will explain how to recreate this Fukujuhachi pork bone Ramen recipe.

👉 Request a free sample now (visit the official website)

How to make "Fukujuhachi"

Ingredients for Fukujuhachi

• Chicken and pork white soup (CP-M6)... 300cc
• All-purpose Shoyu sauce...20g
• Back fat (A fat)... 20g
• Zero Noodles #26...1 ball
• Green onion...appropriate amount
• Menma (bamboo shoots)...appropriate amount
• Shoulder loin chashu...appropriate amount

How to make Fukujuhachi

1. Add the kaeshi and back fat to the warmed bowl.
2. Add the warm soup.
3. After arranging the noodles into strips, add the toppings and it's done.

Professional purchasing and cooking tips

Shake vigorously and firmly, as not draining Draining noodles properly will make the flavor dull.

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

• Store name: Menya Fukujuhachi
• Address: 2-26-9 Hongo, Bunkyo-ku, Tokyo
• Access: 3-minute walk from Hongo-sanchome Station on the Marunouchi and Oedo lines
• Opening hours: Closed
• Closed:
• Phone number:

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

Click here for a replica sample of Menya Fukujuhachi

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