Ultimate Plain Ramen

In a small pot, combine 450 ml water with one piece of kombu to start the dashi.

Remove the heads and entrails from 20 g of niboshi.

Add the prepped niboshi to the pot of kombu and water and soak at least 30 minutes — overnight in the refrigerator is ideal.

Place 1.5 tablespoons of soy sauce in a ramen bowl. The video uses a blend of Inoue old-style soy and tamari soy.

Heat the soaked dashi pot. Once it boils, skim off any scum, then lower the heat and gently extract for about 10 minutes.

While the dashi extracts, bring water to a boil in a separate pot to cook the noodles. Add the ramen noodles and cook 1.5-2 minutes, stirring well right after adding to prevent clumping.

After 10 minutes, strain the dashi into the ramen bowl and mix with the soy sauce. Drain the cooked noodles thoroughly and add to the bowl.

Finish with a few cracks of black pepper to tighten the flavor.

(Optional) Grate a small amount of yuzu peel over the ramen for a refreshing aroma.

(Optional) For added richness and punch, heat 1 teaspoon of lard with a few niboshi over low heat for about 1 minute to make aromatic oil. Strain it through a sieve over the ramen.