Steps

1. Prepare 1 serving of Chinese noodles for ramen, and toppings (2 slices of chashu pork, menma to taste, nori to taste, 1 boiled egg, scallions to taste).
   🕒 02:37
2. In a small pot, add 300cc water, 8g Hon-dashi Yakiago Dashi, 1/3 tsp salt, 1 tbsp lard, 5 shakes black pepper, and 7 shakes garlic powder. Bring to a boil to make the ramen soup. Pro Tip! For salt ramen, it tastes better if the saltiness is slightly stronger. Lard can be substituted with rice oil or olive oil.
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3. Set the ramen soup aside.
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4. Cut 350g chicken thigh into 9 equal pieces.
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5. Place the cut chicken in a bowl.
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6. To the bowl with the chicken, add 4g Hon-dashi Yakiago Dashi and 1 tbsp and 1 tsp soy sauce.
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7. Peel and grate 6g garlic. Grate 6g ginger with the skin on, and add to the bowl. Pro Tip! Grating ginger with the skin on enhances its aroma.
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8. Massage all the seasonings well into the chicken. Pro Tip! No marinating time is needed. The soy sauce and Yakiago Dashi will thoroughly flavor the chicken.
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9. Add 4 tbsp potato starch directly into the bowl and massage well into the chicken until no longer powdery. Pro Tip! Adding potato starch directly minimizes waste and reduces dishes. All the starch will integrate with the soy sauce, forming a coating that won't peel off easily.
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10. Pour frying oil to 1cm depth in the pot and heat over medium heat. Check the oil temperature.
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11. Spread out the chicken skin, place it skin-side down into the oil, and fry over medium heat. Pro Tip! Frying with the skin spread out ensures even cooking and better texture.
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12. Flip 1-2 times and fry until golden brown all over.
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13. Place the fried karaage on kitchen paper laid over a colander to drain excess oil. Pro Tip! Using a colander allows air to circulate under the karaage, keeping it crispy and preventing sogginess.
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14. Re-boil the ramen soup prepared earlier.
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15. Warm a serving bowl, then boil 1 serving of Chinese noodles firmly for 1 minute.
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16. Pour the boiling soup into the warmed bowl, then add the cooked noodles.
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17. Garnish the ramen with the prepared 1 soft-boiled egg, 2 slices of chashu pork, scallions to taste, nori to taste, and menma to taste to complete the ramen.
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18. Season the boiled egg with Ajishio (seasoned salt) to taste.
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19. Serve the karaage with yuzu kosho to taste to enjoy a refreshing Japanese-style flavor variation.
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