Shio Butter Ramen

1. Prepare the Chashu: In a heavy-bottomed pot, sear the rolled and tied pork belly on all sides until golden brown. Add koikuchi soy sauce, sake for chashu, mirin for chashu, water for chashu, ginger slices for chashu, and scallions for chashu. Bring to a simmer, then reduce heat, cover, and cook for 1.5 to 2 hours, turning occasionally, until the pork belly is tender. Remove pork belly, let cool, then slice thinly. Reserve the braising liquid.

2. Prepare the Chicken Dashi Stock: Rinse the chicken carcass thoroughly. In a large pot, combine chicken carcass, water for stock, kombu for stock, ginger for stock, and scallions for stock. Bring to a gentle boil, then immediately reduce heat to a low simmer, skimming off any impurities that rise to the surface. Simmer for at least 2 hours, ensuring the stock remains clear. Strain the stock through a fine-mesh sieve, discarding solids. Keep the chicken dashi stock warm.

3. Prepare the Shio Tare: In a small saucepan, combine water for tare, kombu for tare, and dried shiitake mushrooms. Gently heat until just before boiling, then remove from heat and let steep for 15 minutes. Strain out the kombu for tare and dried shiitake mushrooms. To this infused water, add sea salt, sake for tare, mirin for tare, and usukuchi soy sauce. Stir until the sea salt is fully dissolved. Keep the shio tare warm.