Soy Sauce Ramen By A Ramen Master - chicken carcass

Method

• Make the soup: Soak a handful of dried infant sardines in 1 cup of hot water.
• I pack the dried sardines into a clean tea bag for easy clean up.
• If you bring the fish broth to a boil, the flavor will become concentrated, but if you prefer a lighter aromatic flavor, turn off the heat once the pot comes to a boil and cover with a lid.
• The main feature of the stock is the chicken.
• Bring 6 cups of water, the chicken, leek, ginger, and garlic to a boil and skim off the scum.
• After 30 minutes, you'll have a clear chicken soup stock, but if you prefer a more concentrated flavor, boil it for longer.
• I boiled mine for an hour.
• This is the resultant soup.
• If you skim the scum and fat off the top, you'll have a clear soup.
• Once the soup is done, make the sauce.
• The sauce is based off the umami from the chicken skin.
• In a cold saucepan, lay the skins on the bottom and saute over low heat.
• Once the skins have crisped from their own oils, add sake to remove any unwanted odors, and add a ladleful each of the chicken soup stock and soy sauce.
• Once the pot comes to a boil, turn off the heat, cover with a lid, and wait until it cools.
• The flavors will meld once it has sufficiently cooled.
• The soy sauce flavor is pretty harsh if you taste it immediately after simmering.
• I'm not that adventurous with the prep work, so I just combine the chicken soup stock and niboshi dashi stock together.
• Once they're mixed together, turn up the heat.
• Pour the sauce to the ramen bowl.
• Add about 50 g of chicken skin and 1-2 Chinese spoons full the sauce.
• When you add the ramen broth, taste and adjust to your preference.
• The combined ramen broth looks like this.
• Add your favorite ramen noodles, garnish and it's done!