Shoyu Ramen

subheading: For the Soup Broth:

12 QT water

1⅓ lbs pork leg bones (called genkotsu in Japanese, thigh bones (femur) and knuckles make a sweet, flavorful pork bone broth; found in the refrigerator section at H Mart or at a well-stocked butcher)

½ onion (large; skin on and trimmed of the root)

5 cloves garlic (skin on)

1 knob ginger (skin on, sliced)

2 lbs pork belly ( 2 long, narrow strips measuring 1½ x 2 x 10 inches or 3.8 x 5 x 25 cm; found in the refrigerator section at H Mart or at a well-stocked butcher)

3.5 oz rendered chicken fat (you can get the shelf-stable type on Amazon or a refrigerated one from a grocery store)

2 Tokyo negi (naga negi; long green onion) (divide into the green and white parts and used separately)

subheading: For the Chashu (Japanese Braised Pork Belly) Sauce:

2 cups reserved soup broth (see above)

2 cups soy sauce

¼ cup sake

¼ cup mirin

3 Tbsp Diamond Crystal kosher salt (1 Tbsp is 8 g)

subheading: For the Ramen:

2 green onions/scallions (you only need the top green parts)

8 servings fresh ramen noodles ( 2½ to 3 lbs or 1132 to 1360 g fresh noodles)

menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe)

Directions at justonecookbook.com

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