Negi Ramen

Prepare Chashu Pork Belly: Roll the pork belly tightly and tie with kitchen twine. In a large pot, combine 150 grams of Koikuchi soy sauce, 100 grams of Mirin, 100 grams of Sake, 15 grams of Fresh ginger (sliced), 10 grams of Garlic (smashed), 10 grams of Sugar, 2 grams of Black pepper, and 500 grams of Water. Bring to a simmer, then add the tied pork belly. Ensure the pork belly is mostly submerged; add more water if necessary. Simmer gently for 1.5 to 2 hours, or until very tender. Remove from heat and let the pork belly cool completely in the braising liquid. Once cool, remove the pork belly, slice it into 5mm thick pieces, and set aside.

Make Dashi: Wipe the Kombu gently with a damp cloth (do not wash). Place the Kombu and 1000 grams of Water in a pot. Heat over medium-low heat until just before boiling (around 80°C). Remove the Kombu. Bring the water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 30 seconds, then strain immediately through a fine-mesh sieve, discarding the Katsuobushi. This is your dashi.

Prepare Chicken Broth: Rinse the Chicken bones thoroughly under cold water. In a large pot, combine the Chicken bones, 15 grams of Fresh ginger (sliced), 10 grams of Garlic (smashed), and 1500 grams of Water. Bring to a boil, then reduce heat to a gentle simmer. Skim off any scum that rises to the surface. Simmer for 1.5 to 2 hours, or until a flavorful broth is achieved. Strain the broth through a fine-mesh sieve, discarding the bones and aromatics.