Umami Shio Ramen

Prepare Chashu: In a pot, combine pork belly, koikuchi soy sauce, sake (50g), mirin (50g), sugar, and enough water to cover the pork belly. Bring to a simmer, then reduce heat, cover, and braise for 2 hours until very tender. Remove pork belly, let cool, then slice.

Prepare Ajitama: Gently place eggs into boiling water and cook for exactly 6 minutes 30 seconds 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 50g of the reserved chashu braising liquid with an equal amount of water. Marinate the peeled eggs in this mixture for at least 2 hours, or preferably overnight in the refrigerator.

Prepare Dashi/Chintan Broth: Rinse chicken carcass and pork fatback thoroughly. In a large pot, add 2000g water, kombu (20g), chicken carcass, pork fatback, green parts of scallion (50g), and sliced ginger (30g). Slowly bring to a gentle simmer over low heat, ensuring it never boils vigorously to maintain clarity. Skim any scum that rises to the surface. After 30 minutes, remove the kombu (20g). Continue to simmer for 2 hours. After 2 hours, remove chicken carcass, pork fatback, scallion, and ginger. Add katsuobushi (30g) to the hot broth, steep for 5 minutes, then strain the broth through a fine-mesh sieve lined with cheesecloth to achieve a clear chintan broth. Keep warm.