Onomichi Ramen

Rinse the Chicken bones thoroughly under cold Water. Place them in a large pot, cover with fresh Water, bring to a boil, and blanch for 5 minutes. Drain and rinse the Chicken bones again to remove impurities.

Return the blanched Chicken bones to the clean pot. Add 3000 grams of Water, the Kombu, and the Niboshi. Bring to a gentle simmer over medium-low heat. Skim any foam that rises to the surface.

After 30 minutes, remove the Kombu. Continue to simmer the broth gently for at least 3 hours, or up to 5 hours, ensuring it does not boil vigorously. Strain the broth, reserving the liquid. Discard the solids. This is your main ramen broth.