Homemade Shio Ramen

Remove the loose rib meat attached to the bottom of the frozen pork belly, cut to a suitable length, and secure it into shape using netting.

Sear all sides of the pork belly to achieve a good Maillard reaction to finish basic chashu preparation.

Mix Okhotsk salt and Kombu salt to prepare the salt seasoning.

Place scallop muscle, Kombu, 100ml water, and 100ml cooking sake in a pot, wrap tightly so the ingredients are fully submerged, and wrap a second time to double-seal; refrigerate overnight.

Refrigerate in a double-sealed state overnight.

After boiling in the pot to extract flavor from the scallop muscle, remove the muscle and add it when making the main broth.

Add water to the highly concentrated Kombu and scallop extract to reach 200g, add a little sugar, and mix in the Okhotsk salt.

Soak the dried shiitake mushrooms and other core Shio Tare ingredients the night before.

Once the shiitake and Kombu have rehydrated well, boil for 30 minutes.

Turn off the heat, cover with a lid, and leave it to use the residual heat of the induction stove.

Place 1kg of pork backbone and 1kg of chicken bones in a pot, add water, and boil.

Add vegetables such as green onion, garlic, ginger, and onion to the meat broth and boil over high heat.

Skim off any foam that forms and simmer gently for 2 hours.

Remove the green onion after one hour, add the pork belly chashu, and boil to cook the meat.

Boil the egg until soft-boiled.