Chicken shoyu ramen

STEPS

Aromatic chicken fat

1. In a small saucepan over medium heat, melt the chicken fat. Add the spring onion, garlic, and ginger, and when it starts to simmer turn the heat down to low. Leave to simmer for 45 minutes to 1 hour.

2. Remove from the heat and let steep for another 15 minutes. Strain using a fine-meshed sieve, and store in the fridge in an airtight container.

Ramen construction

1. Warm the serving bowls. Fill each bowl with hot water, and microwave for a couple of minutes (or, place the bowls in an oven preheated to its lowest temperature and turned off).

2. Slice the chicken chashu, and sear each slice with a kitchen torch.

3. Slice the soy sauce eggs in halve, and sprinkle some furikake on each half.

4. Bring the chicken chintan to a boil in a saucepan.

5. To cook the noodles, add them to a pot of unsalted boiling water, and agitate them with chopsticks to ensure they don’t stick together. Boil for about 1 minute and 30 seconds, drain, and rinse off the excess starch with cold water.

6. While the noodles are cooking, rinse out each bowl, and add 30ml (2 tbsp) of shoyu tare, and 15ml (1 tbsp) of the aromatic chicken fat to each bowl. Add 300ml of boiling stock to each bowl.

7. Drain the noodles, and rinse them quick with cold water. Add the noodles to each bowl, shaking them slightly with chopsticks before lifting them up and performing 1-2 folds to form a platform for the toppings.

8. Place the sliced chicken chashu, soy sauce eggs, and spring onions on top.