Old School Shoyu Ramen Inspired by G麺７

Instructions

1. Pre-boil the Bones: Pre-boil pork bones for 5 minutes in a separate pot of boiling water to remove funkiness. Rinse off any scum, then pre-boil chicken backs and feet for 1 minute each to remove funkiness without losing flavor.
2. Prepare the Stock: Transfer pre-boiled pork bones, chicken backs, and feet to a large stock pot filled with 6 liters of water. Skim off any scum that forms on the surface.
3. Add Pork Skin and Simmer: Add pork skin to the pot and simmer the stock at a bare simmer for 7-8 hours, skimming off any scum that forms.
4. Prepare Aroma Oil: Boil pork fat and chicken skin for 30 minutes, then blitz in a food processor. Cook the mixture in a mix of peanut and olive oil on low heat until golden brown, stirring constantly to prevent burning.
5. Add Aromatics: With 3 hours left of simmering, add green onion tops, a head of garlic cut in half, and dried Japanese chili peppers to the stock.
6. Finish and Strain the Soup: After completing the simmering time, strain the soup and let it rest overnight. Skim off any fat that solidifies on the surface.
7. Assemble the Ramen Bowl: Heat one serving of soup, prepare noodles and toppings. In a bowl, combine 30ml of simple shoyutare, 15ml of aroma oil, a teaspoon of grated apple, and 300ml of hot soup. Add cooked noodles and toppings such as chashu, green onions, radish sprouts, menma, and fried bits from the aroma oil.