Homemade Shoyu Ramen

Place pork and chicken bones in a large pot, cover with cold water, and bring to a boil. Once boiling, reduce heat and skim the foam that forms constantly for 15 minutes to get a clean broth; add the onion, garlic, and ginger to infuse aromas. Simmer on low heat covered for 2 hours to extract gelatin and deep flavor.

While the broth cooks, prepare the tare by mixing shoyu, mirin, and sake in a bowl; this salty concentrate is essential for the umami flavor of shoyu ramen. Reserve in a clean jar; the tare keeps in the fridge for up to 2 weeks and enhances the dish's flavor.

For the ajitsuke tamago eggs, cook eggs in boiling water for exactly 6.5 minutes to achieve a creamy yet firm yolk. Drain immediately, peel carefully by submerging in cold water, and place in a container with tare mixed with water and sugar; marinate for at least 4 hours to absorb the flavor.

For the ajitsuke tamago eggs, cook eggs in boiling water for exactly 6.5 minutes to achieve a creamy yet firm yolk. Drain immediately, peel carefully by submerging in cold water, and place in a container with tare mixed with water and sugar; marinate for at least 4 hours to absorb the flavor.

Cut pork belly into thick strips and sear in a pan with a little vegetable oil over medium-high heat until crispy on the outside; this homemade chashu adds texture and aromatic fat that enriches the broth. Remove from heat and reserve; you can slice thinly when assembling the ramen.

To serve, place 2 tablespoons of tare in each bowl, add boiling broth, and stir well; place drained noodles on top and garnish with halved eggs, chashu strips, scallions, nori, and sesame seeds. Serve immediately to enjoy the heat and fresh texture of the ingredients.