Yokohama Iekei Ramen

Rinse 1500 grams of Pork femurs and 500 grams of Pork trotters thoroughly under cold running water to remove any blood. Place them in a large pot, cover with fresh Water, bring to a boil, and blanch for 10 minutes. Drain, rinse bones again, and clean the pot.

Return the blanched Pork femurs and Pork trotters to the clean pot. Add 5000 grams of Water, 50 grams of sliced Ginger, and 100 grams of Scallions (green parts, roughly chopped). Bring to a rolling boil, then reduce heat to a vigorous simmer, skimming any scum that rises. Continue simmering for 6-8 hours, adding more hot Water as needed to keep the bones submerged, until the broth is milky white and rich. Strain the broth, discarding solids.

In a small saucepan, combine 200 grams of Koikuchi soy sauce, 50 grams of Mirin, 50 grams of Sake, 5 grams of Kombu, and 10 grams of Katsuobushi. Heat gently until just simmering, then remove from heat and let steep for 15 minutes. Strain the tare, discarding Kombu and Katsuobushi.