PREP:

Soy sauce-
3 c

Mirin-
1/2 c

Ginger-
- 2 lg knobs, unpeeled and sliced
- 1 lg knob, peeled and minced

Garlic-
- 8 smashed and unpeeled
- 5 minced

Scallions-
- 1 bunch sliced into 2 inch pieces (separate into 3 equal piles)
- 1 bunch finely chopped (set some aside for typing)

Eggs-
- 6 boiled

Bacon slab-
- lightly sear each side (when you make the tare)

Sesame seeds-
- toasted and ground

TARE: 20 MINUTES
(Prepare a day in advance)

3 c soy sauce

1/2 c mirin

4 dried whole shitake mushrooms

1 LG knob sliced, unpeeled ginger

4 smashed, unpeeled garlic cloves

4-5 scallions cut into 2 inch pieces

2-3 kombu sheets

1 pack ramen seasoning (if not using bacon)

Optional: 4x4 inch bacon slab, slightly seared on both sides

Add all ingredients to large skillet (bacon) or saucepan (no bacon) and bring to simmer

Add bacon, fat side down (if using), and simmer for 5 minutes.

Remove from heat, strain and bring to room temp. Save shitaki mushrooms

Marinate boiled eggs in tare overnight. Store bacon in fridge

BONE BROTH:

Pork neck bones OR
Rotisserie chicken (remove skin and meat from carcass and break into small pieces keeping skin and meat separate)

3 scallions cut into 2 inch pcs

1 knob sliced, unpeeled ginger

4 LG smashed, unpeeled garlic cloves

PORK: 12 HRS
In LG stockpot, cover pork bones with cold water and bring to rolling boil

CHICKEN: 2 HRS
In LG stockpot, cover chicken carcass with water and bring to rolling boil. Move onto step 9.

Strain and carefully rinse bones under cold running water. Place bones back in pot and cover with cool water and bring to rolling boil for 10 hours, replenishing water as needed

Add scallions, ginger and garlic and let boil for 2 hours. Remove from heat

Bring to room temp and scrape fat off the top and set aside.

Can be stored in the fridge 2-3 days or freeze up to 6 months

AROMATIC OIL: 15 MINUTES

2 cups fat (all the fat from the broth. If you don't have 2 cups, use vegetable oil to make up the difference)

1 bunch finely chopped scallions

5 garlic cloves, minced

1 LG ginger knob, minced

Bring fat/oil to low simmer and add all ingredients.

Chop bacon into medium-small chunks.

Fry ingredients in fat/oil until golden brown and crispy then remove from heat and strain. Watch carefully and set aromatics aside for toppings.

CHICKEN SKIN/MEAT (IF USING): 20 MINUTES

Vegetable oil

Skin

Chicken meat

1/4 c tare

Noodles

Bacon

Start your noodles and cook your bacon until fat is rendered and crispy

Cover bottom of skillet in Vegetable oil and fry chicken skin until crispy and golden. Remove skin from skillet

Mix chicken meat with 1/4 cup of tare and heat up in same skillet

ASSEMBLY: 10 MINUTES

1 cup broth

Noodles

Chicken skin/meat (if using)

Bacon (if using)

1 tsp Tare

1 Egg yolk

1 tbsp Aromatic oil

1 tbsp toasted ground sesame per serving

Chopped scallions

Crispy aromatics

Menma

Heat broth to desired temperature

Slowly whisk 1 cup heated broth into egg yolk until tempered and creamy. Add to rest of broth.

In serving bowl, add:

1 cup broth

Stir in ground sesame seeds to taste

Noodles

Chicken

Bacon

Shitake mushrooms

Menma

Marinated eggs

Tbsp Scallions

Crispy aromatic topping

1 tbsp aromatic oil/fat

Top with crispy chicken skin