Asahikawa Shoyu Ramen

Rinse pork trotters and chicken carcasses thoroughly under cold running water. Place them in a large pot, cover with fresh water, bring to a boil, and blanch for 10 minutes to remove impurities. Drain and rinse the bones again.

Return the blanched pork trotters and chicken carcasses to the clean large pot. Add 4000g of Water, 30g of sliced Ginger, and the green parts of 50g of Scallion. Bring to a gentle simmer, skimming any foam that rises to the surface. Reduce heat to low, cover partially, and simmer for 6 hours.

After 6 hours, add Kombu to the simmering broth and continue to simmer for 30 minutes. Remove the Kombu. Increase heat to medium, add Katsuobushi, and simmer for another 5 minutes. Strain the broth through a fine-mesh sieve, discarding all solids. This is your ramen broth.