Ingredients: kombu, chicken feet, pork spare ribs, chicken wings, garlic · 480 min cook time · 650kcal · $27.50
Ingredients
4leaves kombu, 1pound chicken feet, 0.25pound pork spare ribs, 2pounds chicken wings, 1head garlic, 1large scallion, 1whole onion, 4quarts water, 0.5cup bonito flakes, 0.5cup dried anchovies, 1tablespoon baking soda, 8.5ounces bread flour, 1ounce vital wheat gluten, 1pound pork shoulder, 1pound pork belly, 2.5cups soy sauce, 1.25cups mirin, 1.25cups sake, 1whole shallot, 2inch knob ginger
Instructions
1. Combine kombu, chicken feet, pork spare ribs, chicken wings, garlic, scallion, onion, and water in a large stock pot. Bring to a bare simmer over very low heat, skimming scum, and keeping below 200 degrees Fahrenheit.
2. Add bonito and dried anchovies to the broth, strain after another hour, and chill the broth overnight.
3. Bake baking soda at 225 degrees Fahrenheit for one hour, dissolve in warm water, and mix with bread flour and vital wheat gluten to form a shaggy dough.
4. Knead dough for five minutes, rest in plastic wrap for one hour, then roll and cut using a pasta machine into alkaline noodles.
5. Sear the pork shoulder, then braise the pork shoulder and pork belly with soy sauce, mirin, sake, shallot, ginger, and garlic at 275 degrees Fahrenheit.
6. Make the tare by sauteing dried anchovies, deglazing with soy sauce, steeping kombu and bonito flakes, then simmering with sake, mirin, and brown sugar.
7. Boil noodles for 30 seconds, then assemble in a warm bowl with tare, sesame oil, hot broth, sliced pork, fish cake, scallions, menma, and nori.