Ramen

Method

1. 1Rinse the bones under cold water. Place in a large saucepan, fill with water and bring to a boil. Boil for 10 minutes, then drain and rinse the bones.
2. 2Return the bones to the pot, add 2 liters of fresh water, onion, garlic, ginger, green onions and carrots. Bring to a boil, then simmer on low heat for 4-6 hours (chicken) or 10-12 hours (tonkotsu). Strain the broth and keep warm.
3. 3For the tare sauce: mix soy sauce, mirin, sake and dashi in a small saucepan. Bring to a boil, simmer for 5 minutes and let cool.
4. 4Fry the pork brisket or chicken breast until golden, then slice thinly. Boil eggs for 6 minutes, rinse with cold water, peel and halve.
5. 5Boil the ramen noodles until al dente, rinse with cold water. In each bowl, add 1-2 tbsp of tare sauce, then the noodles, meat slices, egg halves, bamboo shoots, seaweed and green onions. Pour the hot broth over everything. Sprinkle with toasted sesame seeds.