Tokyo Shoyu Ramen

Rinse 1000g chicken bones thoroughly under cold running water. Place the 1000g chicken bones in a large stockpot with 4000g water, 50g sliced ginger, and 100g negi (green part). Bring to a boil, then reduce heat and simmer gently for 3 hours, skimming any scum that rises to the surface.

While the chicken broth simmers, prepare the dashi. In a separate pot, add 20g kombu to 1000g cold water. Heat gently over medium-low heat. Just before the water boils (when small bubbles appear around the kombu), remove the 20g kombu.

Bring the dashi water to a rolling boil, then turn off the heat. Add 30g katsuobushi and 15g dried shiitake mushrooms. Let steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the solids.