Rehydrate the dried shiitake in a bowl of hot water 1-2 hours in advance.

In a pot, cover the bones with water and bring to a boil. Skim off the impurities and wash the bones under running water.

In a new pot, add the parboiled bones, white part of the leek, ginger and dashi and bring to a boil. Lower heat and simmer for 15 mins.

In the meantime, mince the agenegi ingredients and fry in oil until just shy of burnt. You want it deeply toasted but not bitter.

Add 2 tbsp of the agenegi oil to the stock, as well as the sliced rehydrated dried shiitake and shiitake water. Simmer for another 15 mins.

Sieve the stock and thinly slice spring onion for garnish. Take out the ajitsuke tamago.

In a ramen bowl, add 4-6 tbsp tare, followed by half of the stock. Add the noodles, and garnish with agenegi, char siu, nori, spring onion and optionally the sliced shiitake. Enjoy!