Ramen, well renowned for its origins in Chinese lamian, is regarded as a national dish in Japan. Ramen is to Japanese people what hamburgers or sandwiches is to their American counterpart.
These noodles have for centuries been a reverend meal for folks in the US; as such, ramen shops are popping up almost in all parts of the country and non-Japanese chefs are making their own interpretation of the Japanese noodle dish.
Every region is known to possess its own style of ramen, and this will most often showcase the local ingredients available in the area. Most often, this meal encompasses soup, noodles, and garnish, and the soup is made up of stock, taré, and Kaori abura.
Taré is the flavoring of the soup, whereas the kaori abura is the oil that gives off the aroma. The stock makes up the body and richness of the soup.
If you are looking to start a ramen restaurant, you would want to consider the expenses and challenges that come with this endeavor. To ensure you can attain success in this line of business, you need to be business savvy and dedicated, but with an explicit direction and a detailed plan of how you want to run your business.
You will also need to secure the appropriate equipment and ingredients. To guarantee a successful launch, read on to understand the basic equipment you need to start this business.
List of Equipment You Need to Start a Ramen Shop
- Blender
While you might not really think so, this is one of the most important equipment needed to start and run a ramen shop. Please note that a blender is very useful especially when it comes to emulsification.
For instance, if you intend to make Paitan-style soups, you will need a blender to help emulsify your recipe. A Paitan recipe can split, but if you put that soup into a blender, it will be ultra-creamy and stay emulsified for longer.
Uses
Can be extremely helpful with emulsification.
Cost : $54 – $130
- Ramen Bowl Set
To serve ramen to your customers, you will need a specific shape of ramen bowl. You will need bowls that are super heavy to ensure that they can heat well, don’t get cold quickly, and make it possible to dish wash them.
Ensure to go for ones that are hard to break and clean-looking to ensure that they can deal with different styles of ramen without looking awkward or weird. There are a whole lot of ramen bowls and more spoons than you can count. You can buy the pieces individually or even buy wooden ramen spoons.
Uses
An ideal vessel for munching noodles and hot, flavorful broth.
Cost : $14 – $63
- Pressure Cooker
The primary reason why you need pressure cookers is to ensure that you can make great ramen broth. Although making great ramen broth goes beyond having the right pressure cooker, it’s super helpful. It in numerous ways reduces the duration it takes to make all this stuff and will save you tons of time.
Ensure to go for a pressure cooker of at least eight quarts, and that makes up to ten servings of soup. If you don’t have adequate space or resources for an electric one or just don’t see a use for it, then consider a 6- to 8-quart stovetop pressure cooker because it is more versatile than an electric one.
Uses
Used to make a rich, flavorful, clear broth in little or no time, as against the time required for a more traditionally prepared broth.
Cost: $50 to $330, depending on capacity.
- Stockpot
Businesses that don’t have a pressure cooker will have to opt for a stockpot to make the broth. Since the broth is regarded as one of the most time-consuming components, you want to make enough of it to last. It is recommended you go for a stockpot that is induction-safe and super easy to clean.
Ensure that the one you purchase can do everything from making ramen stock to accommodating multiple lobsters. Most stockpots used by businesses that make ramen come with two included inserts, so you can easily strain the contents.
Uses
Used for boiling ramen soup.
Cost: $25 to $180
- Strainer
After you have strained the larger solids, please note that you still have to strain the ramen again with a fine mesh strainer. It is recommended that you go for a strain that can strain large and small particles of the stock. This can also help to de-scum the broth.
You can also go for a medium-sized one because it will still be adequate enough to strain portions of noodles from cooking water.
Uses
Used to filter out unwanted bits from the soup base, like bones or vegetables
Cost: $12.28 to $47.02
- Sous Vide Cooker or Immersion Circulator
Although this wouldn’t be the first thing on your list when analyzing the most important equipment you need for your shop, please note that its precision is hard to beat for cooking everything from chashu (the pork in ramen) to the tare, the concentrated flavor base.
It is recommended you go for one that fits with all manner of vessels and has smart features like an alarm that goes off if the weather level gets too low. Don’t forget to obtain one that it’s setup is easy for beginners and advanced users.
Uses
Used for making Ajitama ramen eggs.
Cost: $50 to $500, depending on grade and model.
- Digital Scale
Regardless of what you are making, a scale works to limit or even completely do away with error and mess. To ensure that you make delicious ramen that is consistent with the appropriate balance of taste, it is necessary you measure your ingredients accurately.
Note that the sort of kitchen scale to need will depend on how much you plan to make. Howbeit, it’s recommended you aim for something that can weigh up to about 5kg.
Uses
Helps to reduce or even entirely do away with error and mess.
Cost: $9 to $40
It can be very challenging to source for the appropriate tools and utensils for making ramen, especially if you don’t live in Japan. Nevertheless, consider the basic equipment noted above because it ensures that you can make and serve delicious ramen.