Traditional Ramen Recipe: Tokyo-Style Shoyu Ramen at Home!

Ingredients

• 4 lbs (1.8 kg) pork bones (femur, neck, and/or trotters), cut into smaller pieces
• 1 lb (450g) chicken carcasses
• 1 large onion, quartered (about 8 oz / 225g)
• 4 cloves garlic, smashed
• 2-inch piece ginger, peeled and sliced (about 25g)
• 1/4 cup (60ml) sake or dry sherry
• 12 cups (2.8 liters) water
• 1/2 cup (120ml) good quality soy sauce
• 1/4 cup (60ml) mirin
• 2 tablespoons (30ml) sake or dry sherry
• 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15g) sugar
• 1 dried shiitake mushroom
• 1 (2-inch) piece kombu (dried kelp)
• 400g (14 oz) bread flour (high protein content)
• 10g (0.35 oz) baking soda
• 2g (0.07 oz) salt
• 140ml (4.7 oz) water
• 1.5 lbs (680g) pork belly, skin removed (if desired)
• 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) sugar
• 2 cloves garlic, smashed
• 1-inch piece ginger, peeled and sliced
• Soft-boiled eggs, marinated (Ajitsuke Tamago)
• Sliced green onions
• Dried seaweed (nori)
• Pickled bamboo shoots (menma)
• Narutomaki (fish cake with a swirl)
• Sesame seeds