Karaage Ramen

Combine 30g soy sauce, 30g sake, 15g mirin, grated ginger, and grated garlic in a bowl to create the karaage marinade.

Cut chicken thigh into bite-sized pieces. Add chicken thigh to the marinade, ensuring all pieces are coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

In a pot, combine water and kombu. Heat gently over medium-low heat until just before boiling (around 80°C). Remove kombu. Bring the water to a boil, then add katsuobushi. Immediately turn off the heat and let it steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, reserving 50g for the tare.