Shoyu Ramen (from Bizentei, Tokyo)

Bahan-bahan (8 porsi)

• 12 QT water
• 1⅓ lbs pork leg bones
• ½ onion ((large; skin on and trimmed of the root))
• 5 cloves garlic ((skin on))
• 1 knob ginger ((skin on, sliced))
• 2 lbs pork belly
• 3.5 oz rendered chicken fat
• 2 Tokyo negi (long green onion) ((divide into the green and white parts and used separately))
• 2 cups reserved soup broth ((see above))
• 2 cups soy sauce
• ¼ cup sake
• ¼ cup mirin
• 3 Tbsp Diamond Crystal kosher salt ((1 Tbsp is 8 g))
• 2 g reen onions/scallions ((you only need the top green parts))
• 8 servings fresh ramen noodles
• menma (seasoned bamboo shoots)
• nori seaweed