Cooking and Serving: Cook time: 4 servings

Ingredients

Meat
• 1 Chicken (about 4 pounds, whole
• 1 1/2 lbs Pork belly, skinless
• 1 Reserved pork belly from broth
Seafood
• 1 oz Katsuobushi flakes
Produce
• 1 Carrot (about 6 ounces, medium
• 12 medium cloves Garlic
• 2 1-inch piece Ginger
• 2 Kombu
• 1 Leek (about 10 ounces
• 1 Lemon, Zest from
• 1 Onion (about 11 ounces
• 4 Scallions
Canned Goods
• 1/2 cup Reserved rendered fat from the broth
Condiments
• 1 1/2 cups Japanese soy sauce, dark
Pasta & Grains
• 4 servings Ramen noodles
Baking & Spices
• 1/2 cup Diamond crystal kosher salt
• 1/2 cup Granulated sugar
• 1/2 tsp White pepper, freshly ground
Beer, Wine & Liquor
• 1 1/2 cups Sake, dry
Other
• Ajitsuke tamago (optional)
• For Serving (see note):
• 2 cups Plus 1 ounce (500ml) water

Description

It’s not easy or fast, but this will make everything you need for a warming bowl of classic chintan shoyu ramen.