Yashoku Ramen

Step 1. Blanch the pork bones and chicken carcass in boiling water for 10 minutes, then drain and rinse thoroughly under cold water to remove all impurities and marrow blood.

Step 2. Place the cleaned bones into a large stockpot with 4 liters of fresh water and the ginger. Bring to a very gentle simmer, skimming off any foam. Cook uncovered for 2 hours, ensuring the liquid does not boil vigorously.

Step 3. Add the dried sardines and kombu. Continue to simmer gently for another 45 to 60 minutes. Strain the resulting broth through a fine-mesh sieve lined with cheesecloth for a crystal-clear finish.

Step 4. Prepare the Shio Tare by mixing the sea salt, mirin, and white soy sauce in a small pan. Heat over low heat just until the salt has completely dissolved, then set aside.

Step 5. Bring a separate pot of water to a boil and cook the ramen noodles according to the package instructions (usually 2-3 minutes). Drain well.

Step 6. In each serving bowl, add 2 tablespoons of the Shio Tare. Pour in approximately 350ml of the hot broth and stir lightly to combine.

Step 7. Add the cooked noodles, swirling them with chopsticks to ensure they are properly submerged. Top each bowl with two slices of chashu, a portion of menma, and a generous sprinkle of green onions. Serve hot.