Start the stock: place a large stockpot on the stove and add cold Water, then add blanched bones—first blanch briefly by boiling the Pork Bones and Chicken Wings for 8–10 minutes, drain and rinse the pot and bones to remove impurities—then return them to the clean pot.
Add aromatics and dried umami: to the pot add a halved Onion, smashed Ginger, a few smashed cloves of Garlic, the white part of a Leek, several Dried Shiitake Mushrooms, plus soaked Dried Kombu and Dried Niboshi (soak the kombu and niboshi in a little water 20–30 minutes beforehand). Cover with fresh water and bring to a gentle simmer.
Simmer low and slow for depth: maintain a low simmer, skimming foam occasionally, and cook uncovered for 3–4 hours so the marrow and aromatics release their flavor. In the last 10–15 minutes of cooking, add a handful of Katsuobushi, simmer briefly, then strain the stock through a fine sieve or cheesecloth into a clean pot and discard solids.
Make the concentrated dipping tare: in a small saucepan combine 2 cups of the strained stock with Soy Sauce, Mirin, Sake and Sugar to taste (a good starting ratio is 5 tbsp soy : 2 tbsp mirin : 1 tbsp sake : 1 tsp sugar). Warm gently to dissolve the sugar.
Enrich and season the tare: stir in a spoonful of rendered Lard and a drizzle of Sesame Oil for mouthfeel, add a little grated or crushed Garlic if you like more punch, and a pinch of Katsuobushi Powder and freshly ground Black Pepper. Finish with a splash of Rice Vinegar and a few drops of Rayu to balance and add heat. Simmer 5–10 minutes, taste, and adjust acidity, salt and heat.
Assemble the dipping broth: combine the concentrated tare with additional strained stock to reach your preferred intensity (typical tsukemen is fairly concentrated — about 1 part tare to 2–4 parts stock). Keep the dipping broth piping hot until serving.
Cook and chill the noodles: bring a large pot of boiling water to a roar and cook the Thick Ramen Noodles until tender but still firm (follow package timing). Drain, rinse thoroughly under cold running water to stop cooking and cool the noodles, then briefly toss with a touch of sesame oil to prevent sticking and set aside chilled or at room temperature.
Warm the toppings and finish plating: reheat slices of Chashu Pork gently in the warm broth or a skillet, halve the Ajitama and warm the Menma if desired. Arrange noodles on a serving plate, place the chashu, ajitama halves, menma, a sheet of Nori and a scatter of thinly sliced Scallions alongside.
Serve and eat: pour the hot dipping broth into individual deep bowls. Dip a portion of noodles into the broth, top with a piece of chashu and ajitama, and enjoy. Adjust each bowl with extra Rayu, a grind of Black Pepper or a splash of Rice Vinegar to taste.
