- Place the chicken, pork bones and marrow in a stock pot. Add enough water into the pot to fully immerse them. Cover with a lid. Over high heat, bring the water to a boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water.
- Rinse the pot, put the bones back in along with the rest of the ingredients for the broth. Add water to barely just cover the ingredients (the ingredients will shrink as they are being boiled over time so don’t be alarmed). Cover with a lid. Over high heat, bring the water to a boil. Once boiled, simmer the ingredients in the pot while covered on low for 6-12 hrs on the stove, or 12-18 hrs in a slow cooker.
- Check the first 10-15 mins after turning down the heat to make sure it’s just barely simmering.
- For the last 30 mins to 1 hr before it’s done, place the 150g pork fat on a sieve or strainer, put it in the broth, cover the pot and let the fat cook. Drain and finely mince the pork fat.
- Skim half, all, or none of the fat (easiest when after refrigerated). It’s your choice.
- Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until the sugar is dissolved.
- Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this is to prevent the eggs from cracking and eliminates air bubbles from forming at the end). Carefully lower the eggs into the water with a wire mesh spider, or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 mins. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).
- Transfer eggs to a bowl that just barely fits them all. Pour marinade on top of the eggs until they are covered, or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help in keeping the eggs submerged and marinating it evenly. Refrigerate and marinate for at least four hrs and up to 12. Discard marinade after 12 hrs. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.
- Bring the broth to boil and add your choice of seasoning. Start with a little seasoning and add as you go. You can always increase the amount of seasoning, but you can’t undo an over-seasoned broth.
- Arrange the noodles in a bowl and place chashu, egg, some minced pork fat, and your favourite toppings and garnish. Serve immediately.