Put <quantity>7<unit>cups</unit></quantity> of water in a medium pot. Add <quantity>1<unit>kg</unit></quantity> chicken carcasses and <quantity>250<unit>g</unit></quantity> chicken feet (if available). Bring to a simmer

Simmer the chicken carcasses and feet, periodically skimming impurities off the top. Continue for 4h, until no more impurities are released

Cut <quantity>1</quantity> bunch of scallions in half and add to the pot

Add <quantity>1</quantity> peeled and halved onion

Add <quantity>1</quantity> peeled and sliced ginger and <quantity>½</quantity> head of garlic

Simmer the vegetables for 2h, until they are very tender. Periodically skim the fat off the top of the broth and reserve

Strain the broth through a sieve. Store it in the refrigerator for at least 12h. The Chicken Broth is ready

Add <quantity>⅓<unit>cup</unit></quantity> of sake to a pot set at <temperature>320<unit>ºF</unit></temperature>

Add <quantity>⅓<unit>cup</unit></quantity> of mirin to the pot

Add <quantity>​​½<unit>cup</unit></quantity> of red wine

Add <quantity>2<unit>cups</unit></quantity> of soy sauce

Turn the heat down to <temperature>140<unit>ºF</unit></temperature> and add <quantity>¾<unit>cup</unit></quantity> of water

Use a probe thermometer to check the temperature of the broth. It is ready when it cools to <temperature>140<unit>ºF</unit></temperature>

Remove the excesses hard fat from <quantity>1<unit>lb</unit></quantity> of pork neck. Add the pork neck to the pot

Add <quantity>6</quantity> spring onion tops

Add <quantity>3</quantity> slices of ginger

Add <quantity>3</quantity> cloves of peeled garlic

Press parchment paper on top of the meat and cook for 45m, until tender. Turn off the heat and cool the pork neck in the cooking liquid

Remove the parchment paper. Take the pork neck out of the pot

Thinly slice the Pork Chashu and it's ready

Place the reserved fat from the chicken broth in a pot at <temperature>120<unit>ºC</unit></temperature>. Bring to a simmer

Add thin slices from <quantity>2</quantity> peeled cloves of garlic. Fry until most water has evaporated and the garlic is golden brown

Add <quantity>½<unit>tbsp</unit></quantity> of ground black pepper and stir

Let the schmaltz cool slightly. Strain through fine sieve

The Garlic & Black Pepper Schmaltz is ready

Add <quantity>3<unit>tbsp</unit></quantity> of sake to a saucepan on medium heat

Add <quantity>⅓<unit>cup</unit></quantity> of mirin and simmer to burn off the alcohol

Mix <quantity>½<unit>tsp</unit></quantity> of salt with <quantity>½<unit>tsp</unit></quantity> of sugar and add to the liquid

Combine to dissolve

Turn off the heat. Add <quantity>1<unit>cup</unit></quantity> of soy sauce and mix to combine. The Shoyu Tare is ready to be used

Turn the stove on high heat

Bring water to a boil with <quantity>1<unit>tbsp</unit></quantity> of vinegar. Poke a tiny hole in the wide part of <quantity>2</quantity> eggs

Boil the eggs for 6m. Transfer to ice cold water until chilled

Peel the eggs

Add <quantity>¾<unit>cup</unit></quantity> of mirin to a pot

Add <quantity>¾<unit>cup</unit></quantity> of sugar

Add <quantity>2<unit>tsp</unit></quantity> of water

Add <quantity>5</quantity> leaves of <quantity>1½<unit>in</unit></quantity> x <quantity>1<unit>in</unit></quantity> of dried kombu

Reduce until the liquid is a thin syrup consistency and the color is light brown

Turn off heat. Add <quantity>1<unit>cup</unit></quantity> of soy sauce and stir

Transfer the marinade and the eggs to a new container and cover

Let the eggs marinate in the refrigerator for 24hr

Remove the eggs from the marinade. Cut them in half

Add <quantity>10<unit>g</unit></quantity> of salt to <quantity>336<unit>g</unit></quantity> of water. Stir to dissolve

Add <quantity>15<unit>g</unit></quantity> of kansui. Stir to disolve

Pour liquid slowly into bowl with <quantity>1050<unit>g</unit></quantity> of all purpose flour while stirring

Incorporate until liquid is absorbed but before a ball is formed

Cover with a towel for 20m until the dough hydrates

Place the dough in a zipper bag

Press it with hands. Then gently press in all directions with a rolling pin

Remove the dough from the zipper bag. Fold into a square. Gently press again with a rolling pin

Pass through a dough sheeter three times on each setting. Continue increasing the dial until reaching setting 6

Dust both sides of the dough with cornstarch

Insert 4mm pasta cutter in to the sheeter and roll pasta sheet to form noodles

Bring unsalted water to a boil in a medium pot. Cook noodles for 1m. The noodles should remain firm

The Ramen Noodles are ready

Place <quantity>4<unit>tsp</unit></quantity> of Garlic & Black Pepper Schmaltz in each of two service bowls

Add <quantity>3<unit>tbsp</unit></quantity> of Shoyu Tare

Add <quantity>1½<unit>cups</unit></quantity> of Chicken Broth

Add <quantity>140<unit>g</unit></quantity> of cooked Ramen Noodles

Add the cut eggs

Add <quantity>½</quantity> diced red onion

Add <quantity>3</quantity> slices of Pork Chashu

Add <quantity>1</quantity> sliced shiitake mushroom

Top with watercress

Enjoy your Shoyu Ramen!!