Kanano Musashi, 6th is covered with beef
"Kinno Musashi" is a 20th anniversary project of the popular ramen shop, Menya Musashi. Special ramen is served once a month at each store over the course of a year.
The sixth is "Limousin beef ra-noodles" in Kichijoji and Tora-dong. Aside from "What is Limousin?", The ramen that came out was amazing. There is no doubt that meat lovers will be delighted.
● Total amount of meat, 150g (5.29oz)
This ramen has a distinctly different odor. Beautiful lean meat, stewed meat, and huge sausages floating in the dark red soup! The
total amount is about 150g (5.29oz) . It has as much meat as one steak.
Meat claims are not hampered
This meat cannot be said without the existence of Bouchery (butcher) "Yugo Desnoyer" (Ebisu, Tokyo), which landed in Japan last November.
Hugo Desnoyer is a well-known butcher in Paris, France. We offer "naturally grown meat" procured from 26 contract farmers in "best condition", and it is said that chefs from three-star restaurants often go to the stores in Paris.
The signature meat here is "Limousin beef". It is a brown-haired cow raised in the Charente Limousin region of France, and has a good reputation for its deliciousness.
In Limousin Beef and Noodles, the meat purchased at Yugo Desnoyer is topped with "Limousin Stew" and "Tartar Sausage".
● The finest lean meat is tearful!
Three high-quality Limousin beef parts (tendon, shoulder loin, and sirloin) are used for stewing. However, it is a little different from the general "stew".
First of all, the tendon meat is simmered as the word says until it becomes thick, and the fat that melts when you put it in your mouth is exquisite. In addition, the slightly fragrant shoulder loin is shabu-shabu and put on it with the same stewed soup as the tendon meat.
And the sirloin that the lean meat is too beautiful to fall in love with. It is roasted like a steak and is served in a stewed soup. Probably an aged arm, it has a smooth texture while having a chewy texture, and it has a rich umami that spreads in your mouth as soon as you chew. It is lean meat that is tearful.
Baking sirloin, if the scent is delicious
In other words, Limousin stew is a change in the way the meat is cooked according to the characteristics of the meat. I don't think shoulder loin and sirloin are stewed, but by wearing the same seasoning, a mysterious sense of unity is created.
page Did you know that there is "white beef"?
● "White beef" sausage
While I was impressed by the deliciousness of Limousin beef, I was further shocked by the tartar sausage. This sausage
is 100% beef, but it's pure white .
Sausage before baking. It looks a little red due to the lighting, but it is white that I can not think of beef
That's because it uses "white beef". The meat of calves is raised only with breast milk, but it does not turn red because it does not take iron from other foods. In France, this is often eaten raw as tartar sauce.
The tartar sausage was inspired by that. Minced meat is stuffed with herbs, boiled at low temperature from the raw state without being smoked, and served with browned grilled meat.
The first impression I ate was "hamburger steak". It looks like pork, but the flavor is beef, and it's just a coarsely ground hamburger steak. Tartar that has been cooked to the brim ... It may be expressed as such. Sausages that make the best use of the ingredients, appreciate!
● The store manager is a sausage enthusiast
By the way, the signboard menu of the Kichijoji store is tsukemen with big sausages handmade at the store. The store manager, who is addicted to sausages, has practiced in various places from a completely amateur state and has honed his skills in making sausages. Even though it's a ramen shop!
"I think I have more experience than the side dish shop in the town. I make about 200 sausages a day!" According to the store manager, it is very difficult to make finely ground meat into sausages, and fine tricks such as temperature control and force adjustment are required.
Once you talk about sausages, it won't stop! Thanks to that, my understanding of sausages has deepened. You can't make delicious food just by packing it.
● It's like soup pasta
Let's go back to ramen.
The soup that catches delicious meat is made by slowly boiling veal bones and muscles and flavored vegetables, and is like the "dashi" of French cuisine, "Fondobo" style. It is based on the bones and meat of Limousin cattle, calves from the Normandy region, and domestic calves boiled down in the same way as deglazing.
The taste is firmly deglazing. The umami of various materials is intertwined to create a complex umami.
The noodles are made from French flour, which is often used for bread, along with French beef. The flavor of wheat is stronger than that of ordinary noodles, and the image is similar to ultra-fine pasta like capellini (capellini).
Pasta in deglazing. I feel like I'm eating soup pasta. However, it's strange because it has a ramen-like character. Ramen soup with noodles, European-style soup with meat. What is this!
"Beef ramen" where you can thoroughly enjoy the taste of meat. Please try the method of dipping the meat in the soup. The meat in the soup is very delicious.
● I want to match it with wine
Maybe it's because of the essence of European cuisine, or because of the delicious beef, you'll definitely want to enjoy it with wine. I've never thought of ramen that goes well with wine, but this makes me want to drink wine together! I told the president many times, so I wonder if he can prepare it at the store.
I'll post another photo for rice terrorism
Limousin beef and noodles are served from June 23 to June 26, limited to 10 meals a day. The price is 2,000 yen (excluding tax) per cup. A cup that is as good as the price of beef. Please challenge with your heart!