六角家再現レシピ！本格家系ラーメンの作り方【ずんだもんのゆっくり解説】

六角家再現レシピ！本格家系ラーメンの作り方【ずんだもんのゆっくり解説】

What is Katame Koi Me Ome ? What is the spell that sounds like a song by a band based on cookies ? When it comes to family ramen, isn’t this spell a good one? So this time, I will publish the recipe for Rokkakuya, which was requested in the comments. Last time, I also published a recipe for Yoshimuraya Diameter Ramen, so please compare it with that. First, let’s look at how to make the sauce. This was inspired by Momoya, a sub-store of Rokkakuya . It’s a restaurant name that seems like it would go well with rice. As the name suggests, this restaurant uses peach extract in the sauce . Peach in ramen? It seems too sweet and not tasty. Not at all. Canned peaches have a lower sugar content than mirin-style seasoning, giving them a refreshing taste. The idea was to use canned peaches to bring out the individuality of the restaurant. I guessed where the idea came from. It ‘s a fruit mix of the same price, so use it to make the sauce. Put the fruit mix in a blender, add 100cc , add fish sauce , add 100cc, add Yamasa Honjozo, add 1 clove of garlic, 1 clove of ginger , and 100cc of water. Put these on the fire and boil down until it reaches 400cc. Won’t the salt concentration change when you boil it down and the taste become unstable? Mark the pot with a 400cc mark and measure it out at the end. Add water to make it 400cc . Next comes the soup. Rokkakuya is known as the “Hokkaido Gosanke” (five-three-way) family, with its soy sauce, Yoshimura Balance , and Honki Pork , and was particularly popular among the family. It has two names among the three great families, so it feels like a boss character . At the time, it was so popular that if it sold 200 bowls, it was a successful store, and in the ramen industry, it sold more than 700 bowls . It was more than three times the number of successful stores! Isn’t it the Red Comet?! It was a successful store that even Char was surprised by, but in 2020, the main store went bankrupt . Why was it such a popular store? The reason is that it was called “Hokkaido Pork” because of the soup. Yes, there is, and this time we’ll be digging deeper into how the soup is made.Firstly, when it comes to Rokkakuya, there’s the famous cabbage char siu topping.The crunchy cabbage and char siu go together perfectly and are great as a topping, but they’re also delicious eaten as is.In fact, this is a menu item that was created to use a certain part of the cabbage.The core of the cabbage is very sweet and was a valuable ingredient in making soup in the past.I don’t understand at all how cabbage is the source of the pork hexagon, but I’ll explain as I make it.Firstly , 500g of pork belly, 1 knuckle, half a chicken bone, how about some chicken thighs ? It’s less than in the time of Yoshimuraya. Rokkakuya is said to be a classic style and had about half the amount of bones as the current Yoshimuraya. It was a branch of the Rokkakuya, and even though it’s newer it’s still called a classic style. That’s right, Yoshimuraya is always changing with the times and the way it’s made is completely different from the old days. Next, add 3 liters of water used to rinse the cabbage, kelp , garlic , cabbage core , green onions and onions with the skin on. You even add vegetables and kelp. The sweetness of the vegetables is combined with the umami of the kelp to make it delicious. However, this makes it difficult to make the soup and has led to large variations depending on the craftsman . The Ie style soup is made by adding more and more, so the vegetables and kelp The taste can change greatly depending on the timing of adding the ingredients and also when you boil the pork.I see, so that ‘s why the restaurant started to go downhill after one of his talented apprentices left.After 4 hours of this soup, the base soup is ready.Base soup?Isn’t it real soup? This is the base soup for the soup.It is left to mature for half a day.This maturation is why it’s called pork ribs.The reason it ‘s called pork ribs is because I get the impression that they use a lot of pork bones , but it’s also why it had such a strong animal smell.This animal smell smells like Hakata pork bones, but I was wondering why it doesn’t taste like the pig’s head.Does it smell bad if you use a pig’s head? It has to do with a technique called “kobori” (calling back), which causes it to smell extremely bad, but it is so addictive that some people say it’s not Hakata ramen without that smell.So why did Rokkakuya smell bad even though it doesn’t use pig heads? An analysis of the smell of pig heads revealed that it was caused by Bacillus subtilis bacteria that had attached to the teeth, which is because it is also contained in Rokkakuya’s soup.What are Bacillus subtilis bacteria?Bacillus subtilis is a typical example of nattokin that lives in large numbers in plants and soil.So the cause of the nattokin smell is natto? Bacillus subtilis and nattokin break down proteins and convert them into amino acids, which produces ammonia during the process.I see, but they don’t add natto.Bacillus subtilis also lives in soil and plants, and ingredients such as cabbage , green onions, and onions contain Bacillus subtilis.Perhaps after closing time , the water used to prepare the cabbage was added directly to the soup , which then fermented, resulting in a stronger animal smell.Natto bacteria are also heat resistant, so they can be used in conjunction with green onions and garlic. The bacteria on the garlic are also fermenting. I see, so the ingredients used to remove the odor are the cause of the smell. It’s Bacillus subtilis that causes the smell, but it’s not all bad. First of all, it enriches the amino acids that are the umami components, and above all, it makes it less likely to spoil. There is a technique called mold-making for bonito flakes, where harmless mold is grown in advance to prevent toxic and harmful mold from growing and other molds from growing. Bacillus subtilis can also withstand high temperatures. Bacillus subtilis suppresses these bacteria more strongly than E. coli or Clostridium perfringens. It is such a strong bacteria that some sake breweries and soy sauce factories still ban the eating of natto. It protects against bacteria with its smell. It’s like an NP barrier. I’ll stop making comments that give away my age. Anyway, here is the soup after 12 hours. It doesn’t smell terrible, but it definitely smells more like an animal than when I made the Yoshimura family soup . From here, separate the bones and vegetables and keep only the soup. Add water to the bones you removed to make a sub-soup. Up to this point, it’s the same as when they made Yoshimuraya, they add chicken skin to the sub-soup and simmer it over low heat without emulsifying it, and then they make chicken oil from here, so they don’t take the chicken oil separately, and the flavor of the chicken skin is transferred to the sub-soup, so it kills two birds with one stone, but apparently this also causes the smell, right ? At the Iekei style, when the soup gets reduced, they transfer the sub-soup to the main soup to adjust the flavor, and if there is less soup they add water to the sub-soup, but if they don’t boil it to prevent emulsification, the temperature drops to around 40 degrees and the Bacillus subtilis bacteria will grow, so it’s kept at just the right temperature for fermentation, and that’s what causes the smell, so it’s important to control the temperature of the sub-soup to reduce this smell, it’s a really difficult soup, and what makes it even more difficult is the main soup, just like the seed soup, they add 500g of pork belly, one piece of chicken bone , half a chicken carcass, 30g of kelp, half a green onion, half a garlic clove, and half an onion, and then they add more soup from the sub-soup, and once it boils they add the pork, right ? Do they put in two pieces of char siu? That’s what makes Rokkakuya special : They make the stock with lots of char siu.Meat produces more soup stock than bones, which is why the old Iekei restaurants had a lot of char siu noodles and were cheaper.It ‘s true that even now their char siu noodles are cheaper than other restaurants.This is because the more char siu they serve, the more opportunities there are to add more, which gives the soup more body.But it’s a double-edged sword.What does that mean? If there’s no char siu available , i.e. if the number of servings goes down from 200 to 100, the soup will taste worse!! So if it loses popularity, the taste also declines? That’s right. If the flavor of the soup relies on the char siu, the taste changes greatly depending on the number of customers. That’s why Yoshimuraya switched to smoked char siu. That’s probably what it was. The main stores of Motokiya and Rokkakuya , which were called the big three, have both closed, and the reason Yoshimuraya is still thriving is because they dealt with this realization. It’s a long story, but after boiling the char siu for an hour and a half, take it out. Soak it in soy sauce. I remember when Rokkakuya was popular, the default was char siu that was soaked in the sauce for a short time and had no flavor. The soup tastes best after adding new bones and an hour and a half to two hours. At this point, it’s ready. 40cc of sauce , 250cc of soup, and 30cc of chicken oil. Let’s try it right away. Huh? It seems to be even more delicious than when Yoshimuraya was made . The flavors of the vegetables, kelp, and meat make for a layered, well-balanced soup. Plus, the smell isn’t too bad. If I’d made it for a week, adding more, I think I could’ve recreated that smell. The sauce is too sharp, so it looks like Yoshimuraya. That’s because I used the same amount of base as Yoshimuraya. If I adjusted the amount of canned fruit, it would probably taste even closer. The amounts are probably slightly different, but I think the reason it smelled bad and the ingredients in the sauce are pretty accurate. I don’t know the recipe, so that’s to be expected. I actually taste it, and make it by inferring from the menu and toppings history. It’s like a detective. A cooking detective is cool. I’ll continue to work hard as a cooking detective, so please subscribe to my channel. I’m also accepting requests in the comments , so please keep commenting. Thank you for watching .

#飯テロ食堂 #ラーメン #ずんだもん

チャプター
0:45 タレの作り方
1:57 種スープの作り方
1:57 種スープの作り方
3:28 スープが臭い理由
5:29 メインスープの作り方
7:28 六角家の味が落ちた理由
7:29 ラーメン完成
8:47 実食

コメントでリクエスト頂きありがとうございます。今回は家系御三家と呼ばれた六角家の再現レシピを作っていきます。家系初のカップラーメンが作られ、新横浜ラーメン博物館への出店など、全国的な知名度をもった超人気店がなぜ破産にまで追い込まれたのか？

ラーメンを作りながら様々な六角家の欠点に気づき、凋落した理由なども解説していきたいと思います。

ショートが好評だったので解説をずんだもんにお願いしたり、動画編集も方向性を思いっきり変えたので、ご意見・ご感想などコメントに残してもらえると今後の参考になります。

また、料理のリクエストなどもあればどんどんコメントください。

使用した器具（Amazon）
レードル 30cc
https://amzn.to/4c99524
レードル270cc
https://amzn.to/4c05XFO

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【なんつっ亭】熊本豚骨ラーメンの作り方｜

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