Step 1: Prepare the Broth

1. Rinse and Boil the Bones:

   • Rinse pork and chicken bones under cold water.
   • Place the bones in a large pot, cover with water, and bring to a boil. Simmer for 10 minutes, then drain and rinse the bones to remove impurities.

2. Simmer the Broth:

   • Return the bones to the pot and add fresh water to cover.
   • Add kombu, katsuobushi, and shiitake mushrooms.
   • Simmer for 6-8 hours, skimming off any scum that rises to the surface.

3. Strain the Broth:

   • Once the broth is rich and flavorful, strain it through a fine sieve to remove solids.

Step 2: Cook the Noodles

4. Boil the Noodles:

   • Cook the ramen noodles according to package instructions until they’re al dente.
   • Drain and rinse with cold water to stop cooking.

Step 3: Prepare the Toppings

5. Make Chashu:

   • Marinate pork belly in soy sauce, sake, sugar, and ginger for at least 2 hours.
   • Sear the pork on all sides, then simmer in the marinade until tender.
   • Slice thinly before serving.

6. Prepare Ajitsuke Tamago:

   • Soft-boil eggs for 6-7 minutes.
   • Peel and marinate in a mixture of soy sauce, mirin, and water for 4-6 hours.

Step 4: Assemble the Ramen

7. Mix Tare and Broth:

   • In a serving bowl, add a spoonful of tare.
   • Pour hot broth over the tare and stir to combine.

8. Add Noodles and Toppings:

   • Place cooked noodles into the bowl.
   • Top with chashu, ajitsuke tamago, menma, nori, and sliced green onions.

9. Serve Immediately:

   • Drizzle with sesame oil and add any additional flavorings as desired.