Preparing the Chicken stock
- Place all the chicken bones, onions, carrots, and onions in a large stock pot and cover with water You want at least 3cms of water covering all the ingredients.
- Start to boil the water and skim off any scum that rises to the top. Skim until no more scum rises to the top.
- Add the sake and mirin to the stock.
- Lower the heat to the point right before the stock boils. If you have a thermometer, this should be 80°C. Maintain at this temperature for at least 6 hours.
- Strain the stock and set aside for later use.
Preparing the Dashi
- Add the water and kombu to a pot and let it soak for 30 minutes.
- Next, place the pot onto medium heat and let it slowly come to a boil.
- Just before the water boils, remove it from the heat and add in the bonito flakes.
- Return to the heat and let it simmer for a minute or two. Take care not to let it boil over.
- Strain the dashi stock into another pot.
- Add the salt, soy sauce, mirin, and sake to the dashi stock. Let the soup boil for a minute or two and remove from the heat.
Preparing the Tare
- Soak the kombu in the mirin and sake overnight.
- When done soaking, place all the contents into a small pot and simmer for 5 minutes. Take care to not let the liquids boil over.
- Remove the kombu and add the chicken stock and ground chicken meat.
- Allow the stock to boil until the meat is cooked. Turn off the heat and then let the ingredients soak for at least 30 minutes.
- Strain the liquid into another pot. Begin seasoning with salt by adding at least 50gms of salt to the tare. Keep tasting and adding salt until the tare is salty, but not unbearably salty. Let it cool and store for later use.
Preparing the Ramen
- Make sure your eggs are at room temperature. Then add them to boiling water for 6 minutes.
- At the end of 6 minutes, remove the eggs from the boiling water and immediately transfer them to a bowl of ice water.
- Once the eggs have cooled, peel the shells off.
- Cook the corn kernels by boiling in water for 5-10 minutes
- Then, in a pot, add 150 ml of dashi and 150 ml of chicken stock and heat up over medium heat. This is soup for 1 serving or Shio ramen.
- Start off by mixing in 1 tbsp of the tare to the soup, and add more to adjust the saltiness and flavor.
- Cook the ramen noodles as per packet instructions and place in a bowl.
- Add the corn kernels, and 6-minute eggs to the bowl of ramen noodles and pour the soup over.
- Garnish with nori seaweed and serve.