Shio ramen

Method

1. 1 Simmer the chicken bones with kombu over the lowest heat for 2 hours and 30 minutes, without letting it boil vigorously.
2. 2 Shio broth must be crystal clear, so the foam should be skimmed off continuously, and it should not be allowed to boil vigorously even once.
3. 3 Cook the dried flounder separately for 10 minutes, then mix it into the strained broth.
4. 4 Prepare the shio tare seasoning by mixing coarse salt, sake, and a little broth, then simmer for 5 minutes until the salt is completely dissolved.
5. 5 Simmer pork belly with salt and sake for 40 minutes, then slice it thickly to make chashu.
6. 6 Pour tare into the bowl first, then add hot broth, cook the noodles for 90 seconds, and arrange the chashu, bamboo shoots, egg, and green onions on top.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: simmer under low pressure for 45 minutes, then release the pressure naturally; the water will remain clear if the lid is not opened during the process.