Authentic Shoyu Ramen Recipe Tokyo, Japan

Name: Shoyu ramen
Prep time: 2 h
Cook time: 10 h 5 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 6L (6.3 qt) water; 250 ml (1 cup) koikuchi shoyu (all-purpose soy sauce) (Kikkoman or Yamasa or other); 500g (1.1 lbs) pork fat; 1.56 kg (3.44 lbs), 12 x 130g (4.6 oz) noodles; 1.1 kg (2.5 lbs) pork bones (femurs and neck bones); 150 ml (1/2 cup + 2 tbsp) usukuchi shoyu (light soy sauce); 500g (1.1 lbs) chicken skin; apple, grated; 1.25 kg (2.75 lbs) chicken backs; 30 ml (2 tbsp) saishikomi shoyu (or tamari) (double-brewed soy sauce or ); 100g (7 oz) peanut oil; chashu pork, sliced; 500g (1.1 lbs) chicken feet; 40 ml (2 tbsp + 2 tsp) ryori shu or cooking sake; 100g (7 oz) olive oil; green onions, chopped; 200g (7 oz) pork skin; 40 ml (2 tbsp + 2 tsp) hon mirin; radish sprouts, as needed; green onion tops; 1/4 tsp umami extract; menma, as needed; 1 head of garlic; 1g dried Japanese chili peppers

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