Toyama Kuro Ramen

1. Prepare the pork neck bones and chicken feet by rinsing them thoroughly under cold running water. Place them in a large pot, cover with fresh water, and bring to a rolling boil for 10 minutes to blanch. Skim off any scum that rises to the surface.

2. Drain the blanched pork neck bones and chicken feet, rinse them again to remove any remaining impurities, and clean the pot. Return the bones and feet to the clean pot, add 4000g of fresh water, and bring to a gentle simmer. Cook for at least 3 hours, skimming any foam occasionally, until a rich broth is formed.

3. For the dashi component of the broth, about 30 minutes before the broth is finished simmering, add the kombu to the pot. After 15 minutes, remove the kombu. Turn off the heat and add the katsuobushi. Let it steep for 5 minutes, then strain the entire broth through a fine-mesh sieve, discarding the solids. Keep the broth hot.