Ramen

For the theory, look into the book [The Ramen Lord Book of Ramen](/pdf/The Ramen_Lord Book of Ramen.pdf). The chicken shoyu build below is adapted from this recipe.\ Ramen is built from a few components you can prep ahead, then assemble to taste.

Steps:

1. Start the broth: reserve the skin for the oil and the bones for stock. Weigh the bones and add twice their weight in water. Bring to a boil, skim, then simmer for 5 hours (stovetop or oven at 190°F/87°C).
2. Make the chashu: salt the thighs and dry-brine 1+ hour. Roll each tightly and tie with twine. Roast at 275°F/135°C until 165°F/73°C internal. Chill, then slice before serving.
3. Render the scallion oil: heat the chicken skin with a splash of water over medium-low for 30-45 minutes until crispy. Add garlic and scallion whites, cook 10 minutes, then strain and store.
4. Make the tare: combine soy sauce, kombu, and mirin and cold-steep 6 hours to 2 days. Heat to 160°F/71°C for 10 minutes, add the bonito flakes, then heat to 180°F/82°C for 10 minutes and strain. Use about 30g per 350g of unsalted broth.
5. Soft-boil the eggs: boil 6.5 minutes, then ice-bath 10 minutes. Optionally brine 24 hours in soy sauce.
6. Finish the broth: after 5 hours, add the ginger and cook 1 more hour. Strain, and optionally chill overnight to skim the fat. Portion into 350g servings.
7. Assemble: preheat the bowl with hot water. Boil the noodles per the package. Add tare and aroma oil to the bowl, then the hot broth. Add the strained noodles and top with chicken, egg, scallions, and pickled onions.

Notes:

• Homemade ramen is a lot of work, so prep the components ahead of time.
• Cold-steeping the tare gives the best flavor.
• The kombu and bonito flakes can be omitted if you don’t have them.