Directions

To Prepare Shio Tare

1. Place kombu and dried shrimps in a saucepan and let them soak for 1 hour.
2. Boil them on low heat and remove kombu when water starts to steam. Let the dried shrimps simmer for 10 mins. Strain and return water to a saucepan.
3. Add in salt, sake and mirin and cook till salt dissolved. Let it cool down and add in rice vinegar.

To Prepare Chicken Broth

1. Fill a deep stockpot with water, kombu, chicken wings, ribs and bones from drumsticks and breast and bring to a simmer.
2. Remove kombu when water starts to steam.
3. Once the water starts to boil, turn to low heat and let it simmer for 1 hour.
4. Add in mushrooms, onion and carrot and simmer for another 2 hours.
5. Switch off fire, toss in bonito flakes, and let it soak for 30 minutes.
6. Strain broth into another stockpot and discard the solids.

To Prepare Chicken Charshu

1. Debone the chicken Maryland (thigh & drumsticks together) and roll them into a roulade tying it with butcher’s twine with the skin facing out. Do the same for the breast meat.
2. Cook the chicken Maryland roulade in the chicken broth for 12-15mins and the chicken breast for 15-18 mins. Remove from chicken broth and let it cool.
3. In a sauce pan heat up tamari, dark soy sauce, sake, mirin and sugar.
4. Place chicken Maryland roulade in and coat the sauce and let it cook for 5 mins. Turn it constantly to make sure the entire roulade is well coated. Let it cool down and keep in the fridge till needed.
5. Chill the chicken breast in the refrigerator without coating it with sauce.

To Prepare Chicken Oil

1. Place chicken fats and cooking oil in a small saucepan and cook on low heat.
2. Add in spring onions and let them simmer for 10-15 mins or till chicken fats has rendered.
3. Strain and set aside.

To Assemble Chicken Shio Ramen

1. Cook ramen as per instruction on the packaging.
2. In the serving bowl, place 2tbsp of shio tare (add more if prefer a deeper flavour) and 1 tsp of chicken oil. Add in 1.5 cups of hot chicken broth. Add in ramen.
3. Garnish ramen with chicken charshu, ajisuke, corn kernels, wakame, spring onions and nori.