Authentic Yokohama-Style Ramen Recipe Yokohama, Japan

Name: Yokohama-Style Ramen
Prep time: 3 h
Cook time: 10 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: SOUP; 700 g (1.54 lb) femur; 500 g (1.1 lb) chicken carcass; 1 kg (2.2 lb) pork back/neck bones; 150 g (5.3 oz) pork back fat; 10 g dried shiitake; 1 medium onion, cut in half; 1/2 bulb garlic cut in half; SHOYU TARE; 360 ml (1 1/2 cups) dark (koikuchi) japanese shōyu; 360 ml (1 1/2 cups) light (usukuchi) japanese shōyu; 1440 ml (6 cups) water; 160 g (5.65 oz) salt; GARLIC SCHMALTZ AROMA OIL; 500 g (1.1 lb) chicken skin; a splash of water; 60 g (2 oz) garlic cloves (whole); 25 g (1 oz) spring onion whites; NOODLES (measure in grams for better precision); 93% high-protein wheat flour (372g) (dry ingredients); 7% tapioca flour (28g) (dry ingredients); 37% water (148ml) (wet ingredients); 1.25% sea salt (5g) (wet ingredients); 0.8% sodium carbonate (3.2g) (wet ingredients); 1% potassium carbonate (4g) (wet ingredients); 0.05% beta carotene (0.2g) (wet ingredients); AJITAMA; 6 large, fresh refrigerated eggs (from the fridge); 500 ml (2 cups) water; 105 ml (1/3 cup + 2 tbsp) Japanese soy sauce

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