Shio Ramen dengan Ayam Chashu

Bahan-bahan (4 porsi)

• 12½ cups water
• ⅔ oz kombu ((roughly 2 pieces; 4 x 4 inches, 10 x 10 cm per piece))
• ⅔ oz dried shiitake ((5–10 g per piece; my 4 pieces are ⅔ oz, 20 g))
• ⅔ oz iriko/niboshi (boiled and dried anchovies)
• 12 cups Cold Brew Dashi ((see above))
• 1½ lbs ground chicken
• 1 knob ginger
• 1 Tokyo negi (long green onion)
• ⅔ oz katsuobushi (dried bonito flakes)
• 1 boneless, skin-on chicken breast
• 2 cups water
• 2 Tbsp Diamond Crystal kosher salt ((20 g))
• freshly ground black pepper
• 1 chicken skin ((from 1 chicken breast; skip for vegan/vegetarian))
• some dark green tops of the Tokyo negi
• light green leaves of the Tokyo negi
• 1 clove garlic
• ¼ cup neutral oil
• ½ cup Cold Brew Dashi ((for vegan/vegetarian, use vegetable stock))
• ½ cup sake
• 2 Tbsp mirin
• 2 tsp soy sauce
• ¼ tsp fish sauce ((optional; skip for vegan/vegetarian))
• ¼ cup Diamond Crystal kosher salt ((40 g))
• ⅙ oz katsuobushi (dried bonito flakes)
• 4 servings fresh ramen noodles
• outer layers of the Tokyo negi‘s white stalk
• 1 g reen onion/scallion
• 4 Ramen Egg ((skip for vegan))
• 1 Chicken Chashu ((for vegetarian/vegan, grill king oyster mushrooms, eggplant, or fried tofu))
• ¼ cup menma (seasoned bamboo shoots)
• 1 Tbsp toasted sesame oil
• 2 tsp grated ginger
• 2 cloves garlic ((minced))
• 4 cups vegetable stock/broth
• 4 cups water
• ½ oz kombu (dried kelp) ((roughly 6 x 6 inches, 15 x 15 cm per ½ oz or 15 g))
• 1 oz dried shiitake mushrooms ((my 6 pieces are 1 oz, 30 g))