Duck Shoyu Ramen

Heat water with kombu (100 g) to 60 °C/60°C and maintain for 1 hour

Remove kombu (100 g), increase temperature to 80 °C/80°C for 1 hour

Remove from heat, add katsuobushi (125 g) and steep until flakes sink

Strain and reserve liquid

If using fresh bones, roast at 204 °C for 30 minutes for deeper flavor (optional)

Place bones, vegetables, and water in large pot

Bring to boil and skim impurities

Reduce to 90 °C/90°C and simmer 8-12 hours without stirring

Strain and reserve liquid

Char green onions over open flame until blackened in spots

Roast duck breast to medium-rare, rest and slice thin

Julienne burdock root and fry until crispy

Prepare bamboo shoots according to package directions

Char green onions (2–3 whole) until blackened

Steep charred onions in warm duck fat (59 mL) for 30 minutes

Blend mixture and strain out solids

Season with salt (to taste) to taste

Mix shoyu, mirin, and sake in small bowl

Place 2-3 tablespoons tare in each serving bowl

Combine hot dashi and duck stock (adjust ratio to taste)

Pour hot broth over tare and stir

Cook fresh ramen noodles according to package directions

Add noodles to bowls and top with duck, vegetables, and aromatic oil

Garnish with kinome or sansho pepper