Shoyu Ramen with bacon

A method of preparing

How to prepare bacon:

1. Pour the sake and mirin into a saucepan and heat. Cook for 3 minutes to evaporate the alcohol. Add the garlic and ginger, then pour in both types of soy sauce and bring to a boil. Add the sugar and heat until dissolved. Let steep for an hour.
2. Place the meat in a pot (it can't be cold; remove it from the refrigerator an hour in advance), pour in the prepared sauce, and add water to cover the meat by about 1 cm. Bring to a boil, skim off the scum, and reduce the heat. Simmer gently until the meat is tender. This usually takes 2,5 to 4 hours. Remove the cooked bacon from the pot and let it cool completely. Before adding it to the ramen, slice the bacon and fry it in a pan.

How to prepare ramen:

1. In a dry pan, fry the ginger and onion.
2. Place the chicken, pork neck, carrots, garlic, and the white part of the spring onion in a large pot. Pour in 4 liters of water, just enough to cover the meat. Add the charred onion and ginger. Bring the broth to a boil, then reduce the heat to a gentle simmer. Skim off any scum. The ingredients should remain covered with water throughout the cooking time. After about 30 minutes, add the green part of the spring onion and continue cooking for another hour, being careful not to overcook the broth.
3. After this time, remove the chicken and pork neck. Once the chicken has cooled, remove the meat, rinse the bones under cold water, and return them to the pot with the broth. Bring to a boil and reduce the heat to low. Simmer for another 1,5 hours, until you have about 3 liters of broth. Strain.
4. To prepare the tare, combine all ingredients in a saucepan. Bring to a boil, then turn off the heat. Prepare the pasta according to the package instructions.
5. Place all the ramen ingredients in bowls: noodles, wakame, egg halves, nori, bacon slices, and 2 tablespoons of tare. Pour in the boiling broth and sprinkle with scallions.