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Rinse the chicken bones under cold running water to remove any blood or impurities, then blanch them in a pot of boiling water for two minutes. Drain, rinse again, and transfer to a clean stockpot — this double-cleaning produces a clearer broth.

Cover the cleaned bones with three litres of fresh cold water, add the sliced ginger and crushed garlic, and bring to a bare simmer over medium heat. Skim any foam, then cook at a gentle bubble for three to four hours, never allowing a full rolling boil.

While the broth simmers, prepare the chashu by braising the chicken thighs in a mixture of soy sauce, mirin, and sake in a small covered pot over low heat for forty-five minutes until very tender. Reserve the braising liquid for the tare.

Prepare the marinated eggs by lowering them into boiling water for exactly six and a half minutes, then transferring immediately to an ice bath. Peel when cool and submerge in a mixture of soy sauce, mirin, and a splash of the chashu braising liquid overnight.

Strain the finished broth through a fine-mesh sieve lined with cheesecloth, discarding all solids. You should have about two litres of rich, golden, aromatic chicken broth. Season with salt and keep warm.

Prepare the tare by combining two tablespoons of soy sauce, one tablespoon of the chashu braising liquid, and half a teaspoon of sesame oil per serving bowl. This concentrated seasoning base goes into the bowl before the broth.

Cook the ramen noodles according to package directions, draining them well and shaking off all excess water. Divide the noodles among the bowls already containing the tare, then ladle the hot broth over the noodles.

Slice the chashu chicken thighs and halve the marinated eggs lengthwise. Top each bowl with sliced chashu, a halved egg, a sheet of nori, sliced scallion greens, and a drizzle of sesame oil. Serve immediately while piping hot.