Kombu Dashi and Tare

1. For the Kombu dashi combine kombu and 3.5 litres cold water in a large bowl then let it sit in a room temperature for a maximum of 12 hours.
2. For the Tare, on a small bowl combine soy sauce, sake and mirin. Cover then place in the refrigerator.

Soup

1. Season generously pork shoulder with salt and pepper.
2. In a large heavy pan add oil then brown pork shoulder on all sides for around 10 minutes on each side.
3. Prepare a soup pot then place the pork shoulder, chicken frames, pork bones, spring onions, carrots, garlic, ginger and bonito flakes.
4. Remove kombu from the water then pour half of it over the soup pot. Bring to a boil and cook for 1 hour, remove any scum that rises the top.
5. Add the remaining Kombu dashi and continue to boil for 1½ hours or until liquid is roughly half its original volume.
6. Remove pork shoulder from the stock then set aside.
7. Using a fine sieve strain stock into a clean soup pot to discard any solids, place in stove top in low heat.

Pork Shoulder

1. Remove pork shoulder from stock then let it cool.
2. Remove the string then thinly slice pork shoulder then set is aside.

Shoyu Ramen

1. Cook ramen according to package instructions. Drain noodles then place in individual bowls.
2. Top with sliced pork then ladle hot soup stock over noodles, add the tare.
3. Add the toasted nori sheets, spring onions and eggs.
4. Serve with chili oil, sesame oil, and shichimi togarashi.