Sanosan's Legendary Shio Ramen (Original video)

Ingredients:

• 50 grams Rishiri kombu
• 35 grams katsubushi (or Mijimagurobushi)
• 165 grams salt
• 100 ml sake
• 30 ml mirin
• 10 ml vinegar
• 30 ml shoyu
• Aromatics: Napa cabbage, carrot, onion, garlic, ginger, green onion
• 1 kg chicken backs
• 330 grams pork femur
• 330 grams chicken feet
• 65 grams pork fat
• 16 grams dried shrimp
• 26 grams kombu
• 2 dried shiitake mushrooms

Instructions:

1. Prepare shiotare by soaking kombu in water, heating it with katsubushi, salt, sake, mirin, vinegar, and shoyu. Cool and store in the fridge.
2. Blanch chicken bones and feet, then add them to a stockpot with aromatics, pork fat, water, and dried shrimp. Slowly bring to a boil.
3. Prepare dashi stock with kombu, shiitake mushrooms, and katsubushi. Add to the soup.
4. Simmer the soup at just under 200°F for four hours, skimming off impurities.
5. Strain the soup ladle by ladle for clarity, ensuring bones and aromatics are not disturbed.
6. Serve the soup fresh on the same day for the best flavor and aroma.