Make the chicken stock: blanch the Chicken Bones and Wings in a pot of boiling Water for 5 minutes, drain and rinse the bones to remove impurities. Return the bones to a clean pot, add fresh Water, a piece of Kombu, several Dried Shiitake, a handful of Niboshi and a small handful of Katsuobushi along with a halved Onion, a chunk of Leek Green and a thumb of sliced Ginger; simmer gently for 4–6 hours, skimming occasionally, then strain and reserve the clear stock.
If you prefer a faster boost of ocean umami, reserve 1–2 cups of prepared Kombu-Katsuobushi Dashi to blend with the finished chicken stock (about 1 part dashi to 3 parts chicken stock) for a layered base.
Prepare the shio tare (seasoning): warm a small saucepan and dissolve 1–2 tablespoons of Fine Sea Salt into 1/2 cup of the reserved dashi or chicken stock with 1 tablespoon each of Sake and Mirin and 1 teaspoon of Usukuchi Soy Sauce — taste and adjust so the mixture is clearly salty but balanced; cool and set aside.
Render flavored oil: in a small skillet, slowly render the Chicken Skin and Fat Trimmings until golden and crisp; add smashed Garlic and a few thin slices of Ginger toward the end to perfume the oil, then strain into a heatproof container and reserve the fragrant oil (chicken oil).
Make chashu: tie and sear the Pork Belly until browned on all sides. In a pot combine enough Water to cover, 1/2 cup Soy Sauce, 1/4 cup Sake, 1/4 cup Mirin, 2 tablespoons Sugar, a few slices of Ginger and a couple cloves Garlic. Bring to a simmer, add the pork, cover partially and braise gently for 1.5–2 hours until tender. Cool the pork in the braising liquid, then slice thinly and reserve the Chashu Braising Liquid for eggs or additional seasoning.
Make ajitsuke tamago: soft-boil the Eggs for 6–7 minutes, immediately cool in ice water, peel and marinate 2–4 hours (or overnight) in a mix of reserved Chashu Braising Liquid and a little Water if the liquid is too strong.
Cook noodles and reheat broth: bring the blended chicken/dashi stock to a gentle simmer and finish seasoning with a spoonful or two of your prepared shio tare to taste. Bring a separate pot of water to a rolling boil, cook the Fresh Ramen Noodles until just tender (usually 1–2 minutes), then drain.
Assemble bowls: place 1–2 tablespoons shio tare in each warmed bowl, ladle in hot broth to taste, swirl in a teaspoon of the reserved chicken oil, then add the cooked noodles. Top with sliced chashu, a halved marinated egg, a few pieces of Seasoned Menma, chopped Scallions, a sheet of Nori and a light dusting of White Pepper.
Final tips: taste and adjust the broth with extra shio tare or a pinch more Fine Sea Salt if needed; serve immediately while piping hot so the noodles stay springy and the aromatics are at their best.
