Shirakawa Ramen

Prepare Chashu: Sear 500g Pork belly in a pan until browned on all sides. In a pot, combine 100g Soy sauce, 50g Mirin, 50g Sake, 200g Water, 20g Ginger (sliced), and 30g Scallion (green parts). Add the seared Pork belly to the pot. Bring to a simmer, then reduce heat and cook for 2 hours, or until very tender. Let the Pork belly cool completely in its braising liquid, then refrigerate. Slice thinly before serving.

Prepare Broth - Blanching: Place 1000g Chicken carcass and 500g Pork trotters in a large stockpot. Cover with 3000g Water. Bring to a rolling boil, skimming any scum that rises to the surface. Boil vigorously for 10 minutes. Drain the bones and rinse them thoroughly under cold running water. Clean the stockpot as well.

Prepare Broth - Main Simmer: Return the rinsed Chicken carcass and Pork trotters to the clean stockpot. Add 4000g Water, 10g Kombu, 10g Dried shiitake mushrooms, 50g Scallion (white parts), and 30g Ginger (sliced). Bring to a gentle simmer over medium heat. Cook for 6-8 hours, maintaining a gentle simmer and skimming any impurities as needed, until a rich, clear broth is formed. Strain the broth through a fine-mesh sieve, discarding all solids. Keep the strained broth hot.