Classic Tokyo-Style Shoyu Ramen

1Place chicken and pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 5 minutes to release impurities, then drain and rinse the bones thoroughly under cold running water to ensure a clear broth.

2Return the cleaned bones to the pot and add 5 quarts of fresh water. Bring to a very gentle simmer over medium-low heat; do not let it reach a vigorous boil, as the agitation will emulsify fats and cloud the broth. Skim any grey foam that rises to the surface during the first 30 minutes.

3Add the onion, garlic (1 head), ginger, and scallions (5) to the pot. Simmer uncovered for 6 hours, maintaining a temperature of approximately 195°F (90°C). The liquid should show only occasional small bubbles breaking the surface.

4In the final 30 minutes of simmering, add the kombu. After 20 minutes, remove the kombu to prevent bitterness, and add the katsuobushi. Steep the bonito flakes for the final 10 minutes, then strain the entire broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids.

5Prepare the Shoyu Tare: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat for 5 minutes to cook off the raw alcohol and dissolve the sugar. Remove from heat and set aside.

6Cook the noodles: Bring a large pot of unsalted water to a rolling boil. Cook fresh ramen noodles according to package instructions (usually 90 seconds to 2 minutes) until 'al dente'. Drain well, shaking the strainer vigorously to remove all excess water which would otherwise dilute the broth.

7Assemble the bowls: In 4 deep ramen bowls, add 3 tablespoons of Shoyu Tare and 1/2 tablespoon of chicken fat or sesame oil. Pour 1.5 cups of the piping hot broth into each bowl and stir gently to combine.

8Fold the noodles into the broth using chopsticks, lifting them to ensure they are properly coated and not clumped. Top each bowl with 2 slices of chashu, two halves of a jammy egg, a small pile of menma, a square of nori, and a generous sprinkle of fresh scallions (5). Serve immediately while the temperature is at its peak.