Sapporo Miso Ramen

1. Prepare the broth: Thoroughly clean the Pork bones and Chicken carcass. Place them in a large pot with 4000 grams of Water, 50 grams of sliced Ginger, 30 grams of smashed Garlic, and 50 grams of Scallion green parts. Add 20 grams of Kombu and bring to a boil, then reduce heat and simmer gently for 30 minutes. Remove the Kombu to prevent bitterness. Continue to simmer the broth for at least 3-4 hours, skimming any impurities that rise to the surface. Strain the broth through a fine-mesh sieve, discarding solids. Return the clear broth to a clean pot. Separately, steep 30 grams of Katsuobushi in 500 grams of hot water for 5 minutes, then strain to make dashi. Add this dashi to the main broth.

2. Prepare the Miso Tare: In a small saucepan, heat 15 grams of Sesame oil over medium heat. Add 20 grams of minced Garlic and 20 grams of grated Ginger and sauté until fragrant, about 1 minute. Add 50 grams of Pork fat and render until crisp. Stir in 200 grams of Awase miso, 50 grams of Sake, 50 grams of Mirin, 40 grams of Koikuchi soy sauce, and 5 grams of Takanoha chili flakes. Cook for 5-7 minutes, stirring constantly, until the mixture is fragrant and slightly thickened. Set aside.

3. Prepare the toppings: Slice the Chashu pork into desired thickness. Briefly sauté 200 grams of Moyashi in a pan until slightly tender-crisp. Warm 100 grams of Corn kernels.