Sano Ramen

1. Prepare the Chashu: In a large pot, combine pork belly, koikuchi soy sauce, mirin, sake, sugar, ginger, scallion (green parts), and 500 grams of water. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, turning the pork belly every 30 minutes. Remove pork belly, let it cool, then refrigerate. Strain the braising liquid and reserve for later use as a seasoning base or for chashu marinade.

2. Prepare the Broth: Rinse chicken bones and pork bones thoroughly under cold water. Blanch the bones by bringing them to a boil in a separate pot of water for 5 minutes, then drain and rinse again. In a large stockpot, combine the blanched chicken bones, pork bones, 3000 grams of water, kombu, 20 grams of scallion (green parts), and 10 grams of ginger. Bring to a gentle simmer over medium heat, skimming any scum that rises to the surface. Reduce heat to low and simmer for 2 hours.

3. Finish the Broth: After 2 hours, remove the kombu from the broth. Continue to simmer the broth for another 30 minutes. Turn off the heat and add katsuobushi. Let it steep for 10 minutes, then strain the broth through a fine-mesh sieve, discarding all solids. Keep the clear broth warm.