Gomoku Ramen

Prepare Dashi: In a pot, combine 500 grams water and 10 grams kombu. Let it soak for 30 minutes. Heat gently over medium-low heat until just before boiling (small bubbles appear). Remove kombu. Add 15 grams katsuobushi, bring to a simmer, then immediately turn off heat. Let steep for 5 minutes, then strain through a fine-mesh sieve, discarding katsuobushi. This is your dashi.

Prepare Broth: Combine the dashi with 500 grams chicken stock in a clean pot. Add 60 grams koikuchi soy sauce, 30 grams mirin, 30 grams sake, and 5 grams salt. Bring to a gentle simmer and keep warm.

Prepare Pork: Thinly slice 150 grams pork shoulder. In a small pan, heat 5 grams sesame oil. Sauté 10 grams ginger and 5 grams garlic until fragrant. Add the sliced pork shoulder and cook until browned and cooked through. Set aside.