Ingredients:

  • 4 quarts (4 litres) Cold Water (Filtered)
  • 3 lbs (1.4 kg) Chicken Carcasses/Frames (Bones)
  • 1 bunch (100 g) Scallions (Spring Onions), rough chop
  • 4-inch knob (100 g) Ginger, sliced thickly
  • 6 cloves (30 g) Garlic, peeled and smashed
  • 1 piece (10 g) Dried Konbu (Kelp), approx. 6x6 inches
  • 1 cup (240 ml) High-Quality Japanese Shoyu (Soy Sauce)
  • 1/4 cup (60 ml) Mirin (Sweet Rice Wine)
  • 1/4 cup (60 ml) Sake (Cooking/Drinking)
  • 1 tsp (5 g) Granulated Sugar
  • 1/2 tsp (3 g) Salt (Kosher or Sea Salt)
  • 1/2 cup (120 ml) Neutral Oil (e.g., Rapeseed or Grapeseed)
  • 4 cloves (20 g) Garlic, sliced thinly
  • 2-inch piece (20 g) Ginger, sliced thinly
  • Tops of 1 bunch (50 g) Scallion Greens

Instructions:

  1. Stage 1: Preparing the Chicken Stock (Sūpu). Place chicken frames in the stock pot, cover with cold water, and bring to a rolling boil quickly. Boil vigorously for 2 minutes to release impurities.
  2. Rinse and Clean: Drain the water immediately. Rinse the bones meticulously under cold running water, removing any scum or grey matter. This step is critical for clarity.
  3. Start the Simmer: Return the clean bones to the pot. Add 4 litres of fresh cold water, ginger, garlic, and scallions. Add the Konbu, ensuring the heat is off initially.
  4. Infuse Konbu (The Golden Rule): Allow the Konbu to sit in the cold water for 30 minutes. Then, turn the heat to medium-low. Remove the Konbu just before the water reaches a simmer (Boiling Konbu releases bitter compounds).
  5. Long, Slow Cook: Bring the stock just to the point of simmering (tiny bubbles, no rolling boil). Maintain this gentle simmer for 3 hours, uncovered initially. Skim the surface constantly during the first hour to remove any foam or fat.
  6. Strain the Stock: After 3 hours, the stock should be reduced by about one-third and be a rich golden colour. Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the solids.
  7. Stage 2: Preparing the Tare (Seasoning) and Aroma Oil. Make the Shoyu Tare: In a small saucepan, combine the Shoyu, Mirin, Sake, sugar, and salt. Bring to a very gentle simmer for 1 minute to cook off the alcohol and dissolve the sugar. Remove from heat and set aside.
  8. Create the Aroma Oil: In the second small saucepan, heat the neutral oil over medium-low heat. Add the sliced garlic, ginger, and scallion greens.
  9. Infuse: Cook slowly for 10–15 minutes until the garlic and ginger are lightly browned and crispy (but not burnt). Remove from heat and strain the oil through a sieve, discarding the solids.
  10. Stage 3: Finishing and Storing the Broth. Chill and Skim: Allow the strained stock to cool slightly at room temperature, then chill completely in the refrigerator (4 hours or overnight). Skim off the solidified fat completely for the cleanest flavour.
  11. Combine for Serving: Do not mix the Tare and Broth until serving. To build a bowl of ramen, add about 2-3 tablespoons of Shoyu Tare and 1 teaspoon of Aroma Oil to the bottom of the ramen bowl, followed by 1.5–2 cups (350–450 ml) of hot, re-heated broth. Whisk lightly before adding noodles and toppings.