Ramen Stock

Requires overnight soaking. Cooking Time: 5-6 hours

Servings 4

Soak bones/wings in water in the fridge overnight.
Rinse bones/wings off with cold water then place in boiling water for 2 min.
Dump boiling water out with the bones/wings in a strainer then give the bones a good rinse. We use a mix of wings and bones to get the right flavor and collagen into our broth.
The first three steps are very important because it gets rid of all the impurities in the bones/wings leading to cleaner flavoured broth. The same technique of blanching the bones and rinsing the bones is quite common in French cooking.
Place bones, wings, shiitake and pork shoulder into the stockpot, add water, set burner to high and bring to angry boil. Skim stock then bring to a rapid simmer for 4 hours.
While stock is cooking away, rough chop daikon, onion and shiitake and add to stock at the two-hour mark.
At the three-hour mark, add kombu and bonito to stock to simmer for the last hour.
After four hours, strain stock and set aside. Reserve shiitake, compost the rest.