Kitakata Ramen

1. Prepare the Chashu: Roll the Pork belly tightly and tie with kitchen twine. Sear all sides of the Pork belly in a large pot over medium-high heat until browned. Remove the seared Pork belly.

2. In the same pot, add 150 grams of Koikuchi soy sauce, 75 grams of Mirin, 75 grams of Sake, 30 grams of Sugar, 20 grams of sliced Ginger, and 50 grams of Scallion (white parts). Add enough water to cover the Pork belly. Bring to a simmer, then return the seared Pork belly to the pot. Cover and simmer for 90 minutes or until tender. Remove the Pork belly and let it cool completely before slicing. Reserve the braising liquid for later use, straining out solids.

3. Prepare the Broth: Place Pork femur bones and Chicken carcasses in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes, then drain and rinse the bones and carcasses thoroughly under cold water to remove impurities. Clean the stockpot.