Ingredients:

  • 4 lbs (1.8 kg) pork bones (femur, neck, and/or trotters), cut into smaller pieces
  • 1 lb (450g) chicken carcasses
  • 1 large onion, quartered (about 8 oz / 225g)
  • 4 cloves garlic, smashed
  • 2-inch piece ginger, peeled and sliced (about 25g)
  • 1/4 cup (60ml) sake or dry sherry
  • 12 cups (2.8 liters) water
  • 1/2 cup (120ml) good quality soy sauce
  • 1/4 cup (60ml) mirin
  • 2 tablespoons (30ml) sake or dry sherry
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15g) sugar
  • 1 dried shiitake mushroom
  • 1 (2-inch) piece kombu (dried kelp)
  • 400g (14 oz) bread flour (high protein content)
  • 10g (0.35 oz) baking soda
  • 2g (0.07 oz) salt
  • 140ml (4.7 oz) water
  • 1.5 lbs (680g) pork belly, skin removed (if desired)
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) mirin
  • 1/4 cup (60ml) sake or dry sherry
  • 2 tablespoons (30ml) sugar
  • 2 cloves garlic, smashed
  • 1-inch piece ginger, peeled and sliced
  • Soft-boiled eggs, marinated (Ajitsuke Tamago)
  • Sliced green onions
  • Dried seaweed (nori)
  • Pickled bamboo shoots (menma)
  • Narutomaki (fish cake with a swirl)
  • Sesame seeds

Instructions:

  1. Blanch the pork bones and chicken carcasses.
  2. Combine blanched bones/carcasses with aromatics and water in a stockpot.
  3. Bring to a simmer, then reduce heat and simmer for 6-8 hours, skimming frequently.
  4. Strain the broth and discard solids. Chill for at least 4 hours, then remove solidified fat.
  5. Combine soy sauce, mirin, sake/sherry, rice vinegar, sugar, shiitake mushroom, and kombu in a saucepan.
  6. Bring to a simmer, then reduce heat and simmer for 10 minutes.
  7. Remove from heat and let steep for at least 30 minutes. Strain and discard solids.
  8. Roll the pork belly and tie with kitchen twine.
  9. Sear the pork belly on all sides in a Dutch oven.
  10. Add soy sauce, mirin, sake/sherry, sugar, garlic, and ginger to the pot.
  11. Add enough water to cover the pork belly.
  12. Bring to a simmer, then reduce heat and simmer for 2-3 hours, or until the pork is very tender.
  13. Remove the pork belly and let cool. Slice thinly before serving.
  14. Dissolve baking soda and salt in water.
  15. Gradually add the liquid to the flour and mix until a shaggy dough forms.
  16. Knead the dough until smooth and elastic.
  17. Rest the dough for at least 30 minutes.
  18. Roll out the dough thinly using a pasta machine or rolling pin.
  19. Cut the dough into thin noodles.
  20. Cook the noodles in boiling water for 1-2 minutes, or until al dente.
  21. Warm the broth.
  22. Add a spoonful of shoyu tare to each bowl.
  23. Pour in the warm broth.
  24. Add the cooked noodles.
  25. Top with sliced chashu pork belly, soft-boiled egg, green onions, nori, menma, narutomaki, and sesame seeds.
  26. Serve immediately and enjoy!