Toyama Black Ramen

Prepare Chashu: Roll the Pork belly tightly and tie with kitchen twine. In a pot, combine 200g Soy sauce koikuchi, 100g Mirin, 100g Sake, 20g Sugar, 20g sliced Ginger, and 50g Scallion green parts with 500g Water. Bring to a simmer, then add the Pork belly. Braise for 2 hours, turning occasionally, until very tender. Remove Pork belly, cool, and slice. Reserve the braising liquid.

Prepare Dashi: In a pot, combine 15g Kombu with 1000g Water. Heat gently until just before boiling, then remove Kombu. Bring to a boil, remove from heat, add 30g Katsuobushi, and let steep for 5 minutes. Strain the Katsuobushi and reserve the Dashi.

Prepare Broth: Rinse 500g Chicken bones and 500g Pork bones thoroughly. In a large stockpot, cover the bones with 3000g Water. Bring to a boil, skim off impurities, then reduce heat to a gentle simmer. Add 30g sliced Ginger and 50g Scallion green parts. Simmer for 4 hours, skimming as needed, until a rich broth is formed. Strain the Broth.