| Prep time | 15 minutes |
| Cook time | 1- 1.5 hours |
| TOTAL | About 1.5 – 2 hours |
Serves:
4 as a main
Ingredients:
Chicken Stock:
- Bones from chicken legs
- Spring onions stalks 3 Halved
- Spring onion greens 3
- Young ginger 30 grams
- Garlic 5 cloves Smashed
- Cloves 1-2
- Water 1000 ml
- Water 1000 ml
Salt as needed
Fish Stock (Dashi):
- Kombu 15 grams
- Anchovies 30 grams
- Katsuobushi (Bonito flakes) 35 grams
- Sake 50 ml
- Mirin 30 ml
- Water 1000 ml
- Salt as needed
Spicy Cabbage:
- Medium sized cabbage 1/2 Thinly sliced (1/2 cm)
- Garlic cloves 5 Minced
- Jalepenos/ Green chillies 1-2 Minced
- Sesame oil 1 tsp
- Soy sauce 1 tbs
- White pepper as needed
- Salt as needed
Teriyaki Sauce:
- Soy sauce 50 ml
- Sake 50 ml
- Mirin 50 ml
- Water 50 ml
- Garlic clove 1 Minced
- Red chilli 1/2 Minced
- Small spring onion 1 Minced
- Sesame seeds 1 tsp Toasted
- Liquid smoke 1 tsp (Optional)
- Worcestershire sauce 1 tsp (Optional)
Teriyaki Chicken:
- Chicken legs 3 Deboned
- Teriyaki sauce 1 – 2 tsb
Furikake:
- Discarded kombu Finely chopped
- Discarded katsuobushi Finely chopped
- Discarded anchovies Finely chopped
- Soy sauce 1 tbs
- Sesame oil 1 tsp
- Togarashi as needed (Japanese chilli flakes)
- Salt as needed
Ramen and Tare:
- Good quality ramen noodles 300 grams Cook as per instructions
- Chicken fat 4 tsp Rendered
- Sesame oil 1 tsp
- Chilli oil 1 tsp
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