Shoyu Ramen

Fill a pot with 2 liters of water, add the green parts of the green onions, 50g of dried anchovies, and 13 pieces of kombu, and bring to a boil.

Add the prepared chicken and pork belly, and simmer over low heat for 40 minutes.

Remove the cooked chicken and pork belly from the broth, and strain the remaining liquid through a sieve.

In another pot, combine 1 liter of soy sauce, water, mirin, rice wine, and sugar, and boil until the soy sauce volume is reduced by more than half.

Add the green parts of the green onions and 5 crushed garlic cloves to make the soy sauce base (tare).

Once the tare begins to boil, add the chicken whole, coat with the soy sauce, and boil for 20 minutes.

Remove the cooked chashu and place it in the refrigerator to firm up.

Make the aromatic oil by frying lard, chicken skin, and the white parts of the green onions over low heat.

Fry until the green onions turn a deep brown color, then strain through a sieve to finish the aromatic oil.

In a small pot, take 350g of broth and add katsuobushi, 50g of tare, and 10g of aromatic oil to heat the soup.

Boil the ramen noodles in boiling water for 60 to 90 seconds.

Place the noodles in a bowl, pour in the heated soup, and top with chashu, narutomaki, menma, nori, and chives to finish.