As long as I’ve lived in Japan, I’ve had a favorite ramen shop. Arashi Kagetsu.
My favorite ramen they make there, is 嵐げんこつらあめん (Arashi Genkotsu Ramen).
Since moving to Alaska in May 2014, I have found myself missing this ramen. So, my attempt to recreate the soup they use will be documented here:
So far, it’s not even close, but as I’m cooking for one, I’ve not had the opportunity to really buckle down and buy everything I need to make the real effort that it deserves.
10 chicken necks
1 can beef broth
1 can water
1 medium chopped onion
1 T honey
1/4 c Soy Sauce
1 T chopped garlic
1 T sake (I use Ozeki)
1 T rice vinegar
1 t hon dashi
3 T red Miso
Basically, toss it all into a slow cooker and let it sit for 6 hours on high, or 10-12 hours on low.
Run the resulting soup through a strainer, then some cheesecloth to get rid of all the left over bones and such.
Drop what’s left into a pot and reduce by half. Store and freeze what you don’t use immediately.
About 1/4 cup of this broth when mixed with about 1 1/2 cups boiling water will go nicely with noodles.
I will add more next time I get a chance to work on it.