Hawaiian Kanpachi Fennel Shio Ramen

Ingredients

• 5 pounds Hawaiian Kanpachi heads and bones, gills removed
• 5 pounds bone in chicken legs
• 1 large fennel bulb, coarsely chopped, plus 1 small fennel bulb, finely chopped, fronds picked and reserved for garnish
• 1 whole leak, cut in half lengthwise, washed and sliced into ½ inch half moons
• 1 pound ginger root, sliced thin
• 500g (2 cups) Junmai dry sake
• White soy sauce
• 60 grams (2 ounces) per person, (about 1 kilo, 2.2 pounds total) Hawaiian Kanpachi filet, skin and center bones removed.
• Dry kelp seaweed
• 130 gram (4 ounces) per person (about 2 kilos, 4 pounds total) thin, straight fresh ramen noodles
• 1 bunch scallion, finely sliced
• 1 small bottle Sansho powder
• Fresh Ogo seaweed (optional)