Shoyu ramen

Preparing the broth:

1. 1Pour 1 liter of water into a large saucepan.
2. 2Add the kombu and niboshi, then let soak for 30 minutes.
3. 3After 30 minutes, place the saucepan over medium heat and heat until almost boiling.
4. 4Reduce the heat to a simmer and add the chicken wings, katsuobushi, ginger, garlic, and the green part of the Japanese leek.
5. 5Simmer for 30 minutes (meanwhile, prepare the tare).
6. 6Strain the broth through a strainer lined with paper towel and set aside.

Preparing the tare:

1. 7Heat a small saucepan over low heat and add the lard.
2. 8Once the lard has melted, add the chicken skin.
3. 9Fry the chicken skin until crispy and golden on both sides, about 10 minutes.
4. 10Remove the chicken skin (set aside to use as a topping).
5. 11Add 100 ml of water, the Japanese soy sauce, sake, mirin, sugar, and salt to the saucepan.
6. 12Simmer for 15 minutes.
7. 13Divide the tare between two bowls or let cool to store in the refrigerator.

Assembly:

1. 14Cook 2 portions of ramen noodles according to the package instructions.
2. 15Add half of the tare to each bowl.
3. 16Pour 300 ml of hot broth into each bowl and mix.
4. 17Drain the cooked noodles and divide an equal portion into each bowl.
5. 18Add the toppings of your choice.