Tokyo-Style Soy Sauce Ramen

Place chicken bones in a large pot and cover with cold water. Bring to a boil, then drain and rinse the bones under cold water to remove impurities. Clean the pot.

Return the blanched bones to the clean pot with 2 liters of fresh water, the halved onion, smashed garlic, ginger slices, and sake. Bring to a gentle simmer (never a rolling boil) and cook for 60 minutes, skimming any foam that rises.

In the last 15 minutes of simmering, add the kombu. In the last 2 minutes, add the bonito flakes. Remove from heat, steep for 5 minutes, then strain the broth through a fine-mesh sieve. You should have about 1.5 liters of clear, golden broth.

While the broth simmers, make the chashu: sear the tied pork belly in a hot skillet until browned on all sides. Transfer to a small pot with 1/2 cup soy sauce, 1/2 cup mirin, 1/2 cup water, and 2 smashed garlic cloves. Simmer gently for 60 minutes, turning occasionally. Let cool in the liquid.

Make the tare (seasoning base): combine 4 tablespoons soy sauce, 2 tablespoons mirin, and 1 teaspoon sesame oil.

Slice the chashu into 5mm rounds. Halve the marinated eggs.

Cook the ramen noodles according to package directions. Drain thoroughly.

Place 1 tablespoon of tare in the bottom of each bowl. Ladle in the hot broth and stir to combine. Add the drained noodles.

Arrange chashu slices, halved egg, nori, bamboo shoots, and green onions on top. Finish with a pinch of white pepper and serve immediately.