Make the salt-broth sauce. Combine the sake and mirin in a pot and turn on the heat to burn off the alcohol. Once the alcohol has burned off, add the other seasoning ingredients. Once the salt has dissolved, it's done.
Add the salt sauce to the chicken soup stock. Gradually add it while checking on the taste. Commercial chicken soup stock is already salted, so only add a little.
Pour 400 ml of the soup and 10 ml of the chicken oil in the warmed bowls, then add the boiled noodles.
Garnish with white sesame seeds, seasoned soft-boiled eggs, chicken char siu, shaved white parts of leeks, and green onions to finish.
Story Behind this Recipe
I wanted to eat a delicious salt-broth ramen.
The key is to not strain the soup. It's important to carefully remove the blood from the chicken soup stock.