Place the frozen chicken carcasses in a large pot of boiling water and parboil for 10–20 minutes.

Discard the water, rinse the chicken carcasses well, and add them along with the chicken wing tips to a pot. Fill with water and bring to a boil over high heat (use two pots if needed).

Once boiling, reduce the heat slightly and simmer at a gentle boil, skimming off any scum.

Every 15 minutes, check and add water as needed, stirring occasionally. Add the garlic cloves one at a time at intervals.

Heat vegetable oil and sesame oil in a frying pan. Crush the dried sardines and add them. Cook over medium heat until the oil takes on color, letting it infuse for a while.

Combine all the tare ingredients and let sit briefly. Heat to about 185°F (85°C), then let cool and refrigerate.

Simmer the soup for 7 hours, occasionally mashing and stirring with a mixing stick. Adjust the water to your preferred richness, then strain to finish the chicken paitan soup.

Once slightly cooled, add the large dried sardines (300 g) whole. Let the pot rest in the refrigerator overnight.

The next morning, add kombu and onion to the pot and heat.

When it comes to a boil, reduce to low heat and simmer gently. Avoid a rolling boil.

Use kitchen scissors to cut the dried sardines into small pieces as you simmer.

After about 1 hour from step 10, add the small dried sardines (100 g) for extra flavor. Simmer on low for another hour.

Adjust the water to your preferred richness, then strain the soup through a fine mesh strainer and cheesecloth to finish.

Prepare the toppings. In a heated bowl, add 2 tbsp (25 ml) soy sauce tare, 1 tbsp (15 ml) aromatic oil, and 1 2/3 cups (400 ml) hot soup. Add the cooked noodles.

Arrange the toppings neatly and serve.

If you want more noodles, cook another bundle, add some soy sauce tare and aromatic oil, and top as desired for an extra serving (kaedama).