Make-Ahead Chicken Ramen with Rich Dashi and Soy-Glazed Thighs

Info

• Cook time: 50 minutes
• Total time: 8 hours 35 minutes
• Yield: 6

Ingredients

• 6 portions fresh ramen noodles (store-bought)
• 6 ounces ramen base (recipe below)
• 72 ounces chicken dashi (recipe below)
• 18 ounces shoyu chicken (recipe below)

Ramen Base

• 4 cups (1 quart) soy sauce
• 1 cup garlic, roughly chopped
• 1 cup fresh ginger, roughly chopped
• 1 cup kosher salt
• 1 bunch scallions
• 1 ounce dried shiitake mushrooms

Chicken Dashi

• 1 1/2 pounds chicken backs
• 1 1/2 pounds chicken feet
• 2 carrots, cut into thirds
• 2 celery stalks, cut into thirds
• 1 yellow onion, quartered
• 2 tablespoons whole black peppercorns
• 3 bay leaves
• 1/4 bunch fresh parsley
• 1 ounce bonito flakes
• 1 ounce kombu
• 1 bunch scallions

Shoyu Chicken

• 1/2 cup soy sauce
• 1/2 cup sugar
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2- to 3-inch pieces
• 1/2 cup pork fat
• 1/4 cup whole peeled garlic cloves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1/4 bunch fresh thyme

Instructions

1. In a medium pot, bring water to a boil. Add the noodles and cook for 2 to 4 minutes. Drain and divide among six bowls.
2. Place 1 ounce of the ramen base in each bowl, then pour in 12 ounces of the chicken dashi. Top with the shoyu chicken. Serve hot.
3. Cook's Notes: Optional toppings include kale chips, a soft-cooked egg, a spoonful of garlic schmaltz, pickled shiitake mushrooms, or any other topping you like.
4. Both the chicken dashi and the ramen base freeze well and take considerable time to make, so consider preparing a larger batch than the 6 servings needed here.
5. For the ramen base: combine the soy sauce, garlic, ginger, salt, scallions, and mushrooms in a medium pot. Bring just to a boil, then simmer for 20 minutes. Strain and discard the solids.
6. For the chicken dashi: preheat the oven to 500 degrees F.
7. In a roasting pan, combine the chicken backs, chicken feet, carrots, celery, and onion. Roast for 10 minutes, then stir and continue roasting until thoroughly browned, about 10 minutes more. Remove the pan from the oven and add 1 cup of water.
8. While the pan is still hot, scrape up the browned bits from the bottom, then transfer all the contents to a large stockpot. Add the peppercorns, bay leaves, and parsley, then cover with 6 1/2 quarts of cold water. Bring to a boil, then reduce the heat and simmer gently for 6 hours.
9. Add the bonito, kombu, and scallions and continue to simmer for 20 minutes more. Strain and discard the solids.
10. For the shoyu chicken: preheat the oven to 250 degrees F.
11. Mix the soy sauce and sugar until the sugar dissolves. Set aside.
12. Place the chicken in a roasting pan and add the pork fat, garlic cloves, black pepper, salt, thyme sprigs, and 1/2 cup of water. Cover with foil and bake for 25 minutes. Remove the thyme sprigs and garlic cloves.
13. Heat a small sauté pan over medium-high heat. Add the chicken pieces and brown them lightly on both sides, about 1 minute per side. Add the soy-sugar mixture and cook until it bubbles and begins to thicken, glazing the chicken, about 1 minute. Watch closely, as the sauce can go from glossy to burnt quickly. Set aside to top the ramen.