Tokyo ramen

Method

1. 1 Simmer chicken bones for 2 hours over low heat, then strain to obtain a clear, yellow broth.
2. 2 Cook the kombu and dried halibut separately for 12 minutes, then mix the two broths in equal proportions.
3. 3 Mixing chicken broth with fish broth is the basic recipe for Tokyo ramen; only one type has a light flavor.
4. 4 Simmer soy sauce with a little broth and mirin for 5 minutes to make shoyu tare.
5. 5 Simmer pork belly in soy sauce for 40 minutes, then slice it thickly to make chashu.
6. 6 Pour tare into a bowl, add broth, then add noodles cooked for 90 seconds, and top with chashu, bamboo shoots, pollock fish cake, seaweed, and green onions.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: simmer chicken bones under low pressure for 40 minutes, then release the pressure naturally so the broth remains clear.