Authentic Shoyu Ramen Recipe Tokyo, Japan

Name: Keizo Shimamoto's Shoyu Ramen
Prep time: 1 h 20 min
Cook time: 13 h 30 min
Yield: 35 servings
Cuisine: Japanese
Ingredients: 600 ml (2 ½ cups) Marudaizu Koikuchi Shoyu soy sauce; 2 whole chickens (4.5 kg/10 lbs); 5 L (5.3 qt) water; 250 ml (1 cup + 2 tsp) vegetable oil; 1/2 head napa cabbage; 100 ml (⅓ cup + 4 tsp) dashi; 65 ml (4 tbsp) hon mirin; 2.25 kg (5 lbs) chicken feet; 50g (1.75 oz) ma konbu (or any good quality konbu); 100g (3.5 oz) shallots, finely diced; 1 bulb of garlic (cut in half); 200 ml (¾ cup + 4 tsp) chicken stock; 20g (4 tsp) kombu; 8-9 L (8.5-9.5 qt) water; 25g (1 oz) dried shiitake; 25g (1 oz) ginger, finely minced; 50g (1.75 oz) ginger (peeled and sliced as thinly as possible); 20-22 ml (4-5 tsp) tare; 2 dried shiitake mushrooms; large handful of chicken skin; 65g (2 oz) katsuobushi; 25g (1 oz) garlic, finely minced; 10 ml (2 tsp) chiyu; 10g (2 tsp) aged sea salt; 25g (1 oz) green onions, finely minced; 5-10 ml (1-2 tsp) shallot oil; 20 ml (4 tsp) Thai fish sauce; TOPPINGS; chashu; spinach

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