Shoyu Ramen

Ingredients

• 1.2 l Water
• 10 g Kombu
• 15 g Katsuobushi
• 300 g Chicken Thigh
• 1.5 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tbsp Neutral Oil
• 4 pcs Garlic
• 20 g Ginger
• 3 tbsp Soy Sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 180 g Ramen Noodles
• 2 pcs Egg
• 2 pcs Scallion
• 2 pcs Nori
• 1 tsp Toasted Sesame Seeds

Method

1. Thinly slice {garlic}, {ginger}, and {scallion}, keeping the {scallion} aside for finishing so it stays crisp and bright.
2. Combine {water} and {kombu} in a saucepan and slowly heat over low heat until just below a simmer and fragrant; remove {kombu}, add {katsuobushi}, steep briefly off the heat, then strain for a clear broth so it stays delicate, not bitter.
3. Pat {chicken_thigh} dry, season with {kosher_salt} and {black_pepper}, then sear in a saucepan over medium-high heat with {neutral_oil} until lightly browned on both sides; do not crowd the pan so the meat browns instead of steams.
4. Lower to medium heat, add {garlic} and {ginger} to the pan with the {chicken_thigh}, cook until fragrant, then deglaze with {sake}. Add the strained dashi, {soy_sauce}, and {mirin}, seasoning lightly with more {kosher_salt} so each layer is balanced. Simmer gently until the {chicken_thigh} is tender and the broth tastes rounded and savory.
5. Bring water to a gentle boil in a small pot, lower in {egg}, and cook until the yolks are softly set. Cool briefly, then peel carefully for a clean finish.
6. Cook {ramen_noodles} in boiling water until springy and just tender, stirring to prevent sticking. Drain well and move straight to serving so the noodles keep their bounce.
7. Lift the {chicken_thigh} from the broth, let it rest briefly, then slice so the juices stay in the meat and the broth remains clear.
8. Divide {ramen_noodles} between warm bowls, ladle over the hot broth, then top with sliced {chicken_thigh} and halved {egg}. Finish with {scallion}, {nori}, and {toasted_sesame_seeds} for freshness and texture.