Ingredients:

  • 2 lbs chicken carcasses
  • 1 lb pork trotters
  • 1 large white onion, halved
  • 15g fresh ginger, smashed
  • 1 head garlic, halved crosswise
  • 4 liters cold filtered water
  • 240ml high-quality Japanese soy sauce (Koikuchi)
  • 60ml mirin
  • 30ml sake
  • 1 piece (3-inch) kombu
  • 2 dried shiitake mushrooms
  • 1 lb pork belly, rolled and tied
  • 4 marinated soft-boiled eggs (Ajitsuke Tamago)
  • 1 bunch green onions, finely curled
  • 100g menma (bamboo shoots)
  • 4 sheets nori
  • 4 slices naruto (fish cake)
  • 400g bread flour
  • 4g kansui (alkaline water)
  • 190ml lukewarm water

Instructions:

  1. Place chicken carcasses and pork trotters in a stockpot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse bones to remove impurities. Return bones to the pot with fresh water, onion, ginger, and garlic. Simmer on the lowest heat for 4 hours, topping up water as needed to maintain a consistent level.
  2. Prepare the Tare by combining soy sauce, mirin, sake, kombu, and shiitakes in a small saucepan. Bring to a gentle simmer for 10 minutes until the flavors meld and it slightly thickens.
  3. Create the alkaline noodles by dissolving kansui in lukewarm water. Gradually incorporate the liquid into the bread flour until a crumbly dough forms. Knead into a firm ball, rest for 1 hour, then roll and cut into thin strands using a pasta machine or knife.