Hakodate Shio Ramen

Prepare the Chashu: Roll the Pork belly tightly and tie with kitchen twine. Sear all sides of the Pork belly in a hot pan until browned. In a pot, combine 100g Koikuchi soy sauce, 50g Sake, 50g Mirin, 50g sliced Ginger, and 50g Scallion greens with 500ml water. Bring to a simmer, then add the seared Pork belly. Braise for 2 hours until tender. Remove Pork belly, let cool, then slice into 5mm thick pieces. Strain and reserve the braising liquid.

Prepare the Ajitama: Gently boil the Eggs for 6-7 minutes for a soft-boiled yolk, then immediately transfer to an ice bath. Peel the Eggs carefully. In a small container, combine 50g Koikuchi soy sauce, 50g Mirin, and 100ml water. Marinate the peeled Eggs in this mixture for at least 1 hour, or preferably overnight.

Prepare the Broth: Rinse the Chicken bones and Pork bones thoroughly. Blanch the Chicken bones and Pork bones in boiling water for 10 minutes, then rinse again to remove impurities. In a large pot, combine the blanched Chicken bones, Pork bones, 50g sliced Ginger, and 100g Scallion greens with 4 liters of fresh water. Bring to a boil, then reduce heat to a gentle simmer. Skim off any scum that rises to the surface. Simmer for 4 hours.