Afuri-Style Yuzu Shio Ramen

Steps

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1. 1
   Make the aromatic oil: skim the fat from the chilled broth and place it in a pot. Combine with chicken fat, pork lard, and corn oil; add the cleaned anchovies and spring onion. Heat gently over low flame to render the fats, then increase heat slightly once the onion begins to colour and becomes fragrant.
   ▶ ≈3:37
2. 2
   Pour the hot aromatic oil over fresh yuzu rind to infuse it with yuzu fragrance. Once cooled, stir in yuzu juice.
   ▶ ≈5:32
3. 3
   Prepare the tare (seasoning liquid): combine salt, sugar, sake, mirin, and about 1 cup of the prepared broth in a pot. Heat until the salt and sugar dissolve, then finish with a touch of rice vinegar and yuzu juice.
   ▶ ≈7:34
4. 4
   Reheat the remaining broth. Warm the ramen bowl by filling it with hot broth, then pour out the warming liquid.
   ▶ ≈8:33
5. 5
   Pour 480 ml of hot broth into the warmed bowl (use a measured ladle). Add the seasoning liquid and stir well to season the broth evenly.
   ▶ ≈11:29
6. 6
   Cook the ramen noodles: submerge the alkaline ramen noodles in boiling water for 3 minutes until firm. Vigorously shake the noodles in the strainer to remove as much water as possible, preventing dilution of the broth.
   ▶ ≈10:15
7. 7
   Place the drained noodles into the seasoned broth. Pour the aromatic oil over the noodles in a spiral motion.
   ▶ ≈12:09
8. 8
   Arrange the toppings over the noodles: bamboo shoots, halved soft-boiled egg, grilled pork belly, fresh yuzu rind, mizuna, and nori seaweed.
   ▶ ≈9:11