Yinyang Bowl (b) Recipe

Blanch and clean bones: place pork bones and chicken in a large stockpot, cover with cold water, bring to a rolling boil for 10 minutes. Drain and rinse bones and pot to remove scum.

Return bones to pot, add 4 liters fresh water, smashed ginger, smashed garlic and kombu (if using). Bring to a fast simmer, then reduce to a vigorous simmer (maintain small rolling bubbles).

Simmer uncovered for 5–6 hours, skimming foam occasionally. Add more water as needed to keep bones covered.

After simmering, strain broth through a fine-mesh sieve into a clean pot. Season with 2 tsp kosher salt, 3 tbsp light soy sauce and 1 tbsp mirin. Keep hot until assembly.

Heat the chicken stock with the dashi in a medium pot over medium heat until just simmering.

In a small bowl, whisk miso with a few tablespoons of hot stock to dissolve, then add back to pot. Stir in sesame oil, minced garlic, minced ginger and 1 tbsp soy sauce. Simmer gently 8–10 minutes and keep warm.

Roll the pork belly tightly and tie with kitchen twine every 1 inch to form a compact log. Sear all sides in a hot skillet to brown.

Combine 4 tbsp soy, 4 tbsp mirin, 2 tbsp sake, 1 tbsp brown sugar, 2 smashed garlic cloves and sliced ginger with 1 cup water in a saucepan. Add seared pork belly, bring to a simmer, then cover and braise on low for 1.5 hours, turning occasionally.

Remove pork, cool in the braising liquid to room temperature (or refrigerate overnight). Slice into 6 even slices when chilled to retain shape. Reheat gently in warmed braising liquid before plating.

Season pork shoulder cubes with a pinch of salt. In a small pot combine soy, mirin, sake, sugar, green onion pieces, ginger and 1 cup water. Add pork, bring to a simmer, then cover and braise gently for 1–1.25 hours until very tender.

Reduce the braising liquid slightly to glaze the cubes. Keep warm for plating.

Bring a small pot of water to a gentle boil. Carefully add 2 room-temperature eggs and cook 6.5 minutes for jammy yolks. Meanwhile prepare an ice bath.

Remove eggs to ice bath for 5 minutes to stop cooking. Peel shells gently.

Mix 3 tbsp soy, 2 tbsp mirin and 3 tbsp water in a container. Submerge peeled eggs in the marinade and refrigerate at least 4 hours (preferably overnight). Halve eggs just before serving.

Prepare shrimp: pat dry, make 3 shallow slits on the belly side and gently straighten. Dust shrimp lightly with cornstarch.

Whisk 1 beaten egg with ice-cold sparkling water, then fold in 3 tbsp flour — do not overmix; batter should be lumpy and cold.

Heat oil to 350°F (175°C) in a deep pot. Dip each shrimp into batter and deep-fry 2–3 at a time until golden and crisp, about 2–3 minutes. Drain on a rack and season lightly with 1/4 tsp salt.

Cook noodles according to package directions in a large pot of vigorously boiling water (fresh ramen usually 90–120 seconds; dried longer). Drain and divide between two bowls so each bowl gets one pack.

Sauté zucchini julienne with 1/2 tsp neutral oil over medium-high heat 1–2 minutes until just tender; keep warm.

If using canned corn or pre-cooked bamboo shoots, warm them briefly in a small pan.

Prepare two large ramen bowls. Place half the cooked noodles into each bowl.

Ladle hot Tonkotsu Shoyu broth into one bowl until noodles are covered (~500 ml) and hot Sapporo Miso broth into the other bowl (~500 ml).

Top each bowl with arranged proteins and toppings: place 3 slices of chashu pork in each bowl, add 3 shrimp tempura (you can split 6 between the two bowls as desired), spoon 3–4 pieces of braised pork into each bowl, place one halved marinated egg in each bowl.

Add bamboo shoots (~2 tbsp), corn (~2 tbsp), sautéed zucchini (~2 tbsp) and a sprinkle of scallions to each bowl. Garnish with toasted sesame seeds and a strip of nori. Finish with a light dusting of white pepper or togarashi to taste.

Serve immediately while broths and tempura are hot and crisp.

Make the tonkotsu broth and chashu pork a day ahead for best flavor. Miso broth, tempura and final assembly are quick on service day. Adjust salt and soy to taste for each broth.