Yokohama ie-kei ramen

Method

1. 1 Simmer pork and chicken bones over high heat for 5 hours and 30 minutes, adding hot water as it evaporates.
2. 2 By adding dark soy sauce directly to the broth, ie-kei is a hybrid of tonkotsu and shoyu, so both flavors are prominent.
3. 3 Pour melted fat over the surface of the bowl before adding the broth so that the fat retains heat.
4. 4 Boil the noodles for 3 minutes until they are very thick; the thickness allows them to withstand the rich broth without becoming mushy.
5. 5 The three sheets of seaweed placed upright on the side of the bowl are a distinguishing feature of ie-kei, which diners use to wrap their rice.
6. 6 Arrange the chashu, blanched spinach, and green onions on a plate and serve with a small bowl of rice.

With an appliance

• Pressure cooker 3 hr

  Replace step 1: simmer under high pressure for 100 minutes in two batches, then release the pressure naturally; the water will be less viscous, so add 20g of melted fat.