Kyoto Shoyu Ramen

Prepare the Chashu: Roll the Pork belly tightly and tie with kitchen twine. In a pot, combine 200 grams Water, 100 grams Koikuchi soy sauce, 50 grams Mirin, 50 grams Sake, 20 grams Sugar, 20 grams Ginger slices, and 30 grams Scallion green parts. Bring to a simmer, then add the Pork belly. Simmer gently for 2-3 hours until very tender, turning occasionally. Remove Pork belly, let cool, then slice thinly. Reserve the braising liquid.

Prepare the Ajitama: Bring a pot of water to a rolling boil. Carefully lower the Eggs into the boiling water and cook for exactly 6.5 minutes for a jammy yolk. Immediately transfer Eggs to an ice bath to stop cooking. Once cooled, carefully peel the Eggs. In a small container, combine 50 grams Koikuchi soy sauce, 25 grams Mirin, and 50 grams Water. Add the peeled Eggs and marinate in the refrigerator for at least 4 hours, or preferably overnight.

Prepare the Ramen Broth: In a large pot, combine 1500 grams Water, 15 grams Kombu, 500 grams Chicken bones, 100 grams Pork fatback, 50 grams Scallion green parts, and 30 grams Ginger slices. Bring to a gentle simmer over medium heat, ensuring it does not boil vigorously. Skim any scum that rises to the surface. After 30 minutes, remove the Kombu. Continue to simmer for 2-3 hours, maintaining a gentle simmer. During the last 5 minutes of simmering, add 20 grams Katsuobushi. Strain the broth through a fine-mesh sieve, discarding solids. Keep the broth hot.