Ingredients:

  • 4 large eggs (approx. 50g each)
  • 120 ml (½ cup) Soy Sauce (low sodium recommended) for Ajitama
  • 60 ml (¼ cup) Mirin for Ajitama
  • 60 ml (¼ cup) Water for Ajitama marinade
  • 5 kg (3.3 lbs) Chicken carcass/bones (or wings/backs for richness)
  • 3 L (12.5 cups) Cold water for broth
  • 1 large brown onion, quartered
  • 1 head garlic, halved horizontally
  • 50 g (2 oz) Fresh ginger, sliced
  • 2 large spring onions (scallions), green parts only
  • 4 dried shiitake mushrooms
  • 120 ml (½ cup) Premium Soy Sauce (Tamari for GF option) for Tare
  • 60 ml (¼ cup) Mirin for Tare
  • 30 ml (2 tbsp) Sake (cooking or drinking) for Tare
  • 1 tsp White pepper
  • 1 tsp Mushroom powder or MSG (optional, for intense umami boost)
  • 2 large boneless, skinless chicken thighs (approx. 340g / 12 oz total)
  • 1 tbsp Vegetable oil or neutral cooking oil (15 ml)
  • Pinch of salt and black pepper
  • 4 portions Fresh ramen noodles (approx. 140g / 5 oz per portion)
  • 1 large tbsp Butter, unsalted (optional, for noodle fat boost)
  • 1 tin (300g) Sweetcorn kernels, drained
  • 2 spring onions (scallions), thinly sliced (white and light green parts)
  • 2 sheets Nori (dried seaweed), cut into quarters
  • A drizzle of toasted sesame oil

Instructions:

  1. Prepare the Ajitama Marinade: Combine the Ajitama soy sauce, mirin, and water in a small container.
  2. Boil Eggs: Bring a medium pot of water to a rolling boil. Gently lower the four eggs and cook for exactly 6 minutes 30 seconds for perfectly jammy yolks. Immediately transfer eggs to an ice bath for 5 minutes to halt cooking. Gently peel under running cold water. Submerge the peeled eggs completely in the marinade, cover, and refrigerate for a minimum of 6 hours, or ideally overnight.
  3. Start Broth: Place chicken carcass/bones in the stockpot and cover completely with 3L cold water. Bring slowly to a boil, then immediately reduce heat to a gentle simmer. Meticulously skim off all grey foam and impurities rising to the surface for the first 15 minutes to ensure a clear broth.
  4. Simmer Broth: Add the quartered onion, halved garlic, sliced ginger, spring onion greens, and dried shiitake mushrooms. Maintain a very gentle simmer for 90 minutes (1.5 hours). Do not boil hard.
  5. Strain Broth: Remove the chicken bones and aromatics. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Keep the resulting Chintan broth warm over low heat.
  6. Prepare Shoyu Tare: In a small saucepan, combine the Tare soy sauce, mirin, sake, white pepper, and mushroom powder (if using). Gently heat the mixture until steaming hot, stirring until the seasonings are dissolved. Do not boil. Keep the Tare separate and warm.
  7. Cook the Chicken: Pat the chicken thighs dry and season lightly. Heat oil in a skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until deeply golden brown and cooked through. Rest the chicken on a cutting board for 5 minutes, then slice thinly against the grain.
  8. Cook Noodles: Bring a large pot of water to a rolling boil. Cook the ramen noodles according to package directions (usually 3–5 minutes). Drain thoroughly.
  9. Warm Bowls: Pour a little hot water into your serving bowls and swirl, then discard the water to prevent the soup from cooling too quickly.
  10. Assemble Broth Base: Add 60 ml (4 tbsp) of the warm Shoyu Tare into the base of each warmed bowl. Pour 350-400 ml of the hot chicken broth over the Tare and swirl gently to combine.
  11. Serve: Carefully place a portion of noodles into the broth. Artfully arrange the sliced chicken, drained sweetcorn, sliced spring onions, and half of a marinated Ajitama egg (cut in half). Finish with a quarter sheet of nori and a tiny drizzle of sesame oil. Serve immediately.