Kagoshima Ramen

Rinse the Pork bones thoroughly under cold water. Place them in a large pot, cover with fresh Water, bring to a boil, and blanch for 10 minutes to remove impurities. Drain the Water and clean any scum from the Pork bones and the pot.

Return the cleaned Pork bones to the large pot. Add 4000g of Water, 50g of sliced Ginger, 20g of smashed Garlic, 100g of quartered Onion, and 50g of roughly chopped Scallions (green parts). Bring to a boil, then reduce heat to a gentle simmer. Cook for at least 4 hours, skimming any scum that rises to the surface, until the broth is milky and flavorful.

In a separate pot, add the Chicken carcasses, 3000g of Water, the Kombu, the remaining 20g of sliced Ginger, 10g of smashed Garlic, and the remaining 100g of quartered Onion. Bring to a boil, then reduce heat and simmer for 1 hour.