How to make "Komadori "Miso Ramen with diluted soup

Introduction

This is a recipe that recreates Miso Ramen with diluted soup from Komadori, a restaurant that represents Niigata City, Niigata Prefecture.
Komadori 's Miso Ramen with diluted soup is characterized by its rich Miso soup made from a blend of several types of Miso, which is served with diluted soup. You can use this diluted soup to adjust the Miso strength to your liking before enjoying the Ramen.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Komadori 's Miso Ramen with diluted soup.

How to make "Komadori "Miso Ramen with diluted soup

Materials for Komadori

・Water... 10 liters
・Pork knuckles... 1kg
・ Pork backbone... 1kg
・Chicken bones... 1kg
・ [Commercial Use] Chicken and Pork White Soup (CP-M6)... 3kg
・ Garlic... 1
・ Ginger ・・・100g
・ Onion... 2
・ Carrot... 1
・Dashi Kombu... 10g

How to make Komadori

1. Boil the knuckles, Pork backbone, and bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained blood knuckles, Pork backbone, and chicken bones into a pot and simmer over medium heat for 3 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
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, they will form the base of the flavor. [For commercial use] Add the frozen chicken and pork white soup (CP-M6) and dissolve over low heat.
6. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.
7. Before serving, minced meat and a large amount of vegetables (topped with Cabbage, bean sprouts, and Garlic) are stir-fried, and then Miso sauce and soup are added and simmered. After serving, a small amount of unseasoned soup is served as "wari soup."

History and origins

There is a Ramen called "Makimachi-style Miso Ramen with diluted soup," which comes with Ramen soup to dilute Miso ramen soup, allowing you to adjust the strength to your liking. This rich Miso Ramen originated when an izakaya called "Komadori" added it to its Ramen menu in 1973. It is said that this originated from the idea that they would bring diluted soup with them when delivering ramen because they felt it would be too salty, or that it began with the desire to make sure customers drink the Ramen soup to the last drop. Many Ramen shops in Niigata have trained at "Komadori" and then gone on to become independent, or have imitated the Ramen, making it Regional ramen.

Store Information

• Store name: Komadori
• Address: 2454-1 Takenocho, Nishikan Ward, Niigata City, Niigata Prefecture
• Business hours: 11:00-14:30, 16:30-20:00 Saturdays, Sundays, and holidays: 11:00-15:00, 16:30-20:00
• Closed: Thursdays, and other irregular holidays

*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 "Komadori."

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

References