Steps

1. Trim the ends of the leek and thinly slice half of it into half-moons.
   🕒 01:15
2. Finely julienne the remaining approx. 5cm of leek to make white negi (shiraganegi).
   🕒 01:44
3. Make shallow cuts in the thicker parts of the chicken thigh with scissors and trim any sinew. Hakata Hamadori chicken is tender and juicy and adds umami to the soup.
   🕒 02:08
4. Heat sesame oil in a frying pan, add [A] Sesame Oil 2 tbsp, and stir-fry the half-moon sliced leek until well browned. Thoroughly charring the negi will enhance the aroma and umami of the soup.
   🕒 02:39
5. Add [A] Cooking Sake (Rice Wine) 3 tbsp, [A] Mirin (Sweet Rice Wine) 3 tbsp, [A] Grated Garlic 1 clove, and [A] Soy Sauce 4 tbsp to the fried leek and mix to create the ramen soup base.
   🕒 03:10
6. Add the chicken thigh, skin-side down, to the frying pan with the soup base and ladle some of the base over the chicken.
   🕒 03:39
7. Cover and braise the chicken thigh. Flip halfway through, ladle more soup base over it again, and continue to braise. Braising will allow the chicken's umami to infuse into the soup and make the chicken tender and flavorful.
   🕒 04:14
8. Transfer the chicken thigh to a tray and cover with plastic wrap to rest in its own heat.
   🕒 05:21
9. Pour Hakata Hamadori Mizutaki Soup 1 bag into the frying pan with the soup base and heat. If Hakata Hamadori Mizutaki Soup is unavailable, you can substitute with diluted granulated Chinese soup stock.
   🕒 05:45
10. Return the flavorful juices from the rested chicken thigh to the soup and heat.
    🕒 07:43
11. Slice the rested chicken thigh into bite-sized pieces by shaving it.
    🕒 07:50
12. Boil water in a separate pot and cook Ramen Noodles 2 servings.
    🕒 08:21
13. When the ramen noodles are almost cooked, add the trimmed and washed Komatsuna 1 bunch and blanch them together briefly.
    🕒 08:34
14. Remove the komatsuna from the pot first and cut into bite-sized pieces.
    🕒 08:50
15. Drain the cooked ramen noodles thoroughly and place them in a bowl.
    🕒 09:13
16. Pour plenty of hot soup into the bowl with the ramen, and top with the sliced chicken chashu in the center.
    🕒 09:32
17. Garnish with the blanched komatsuna and roasted seaweed (nori) as desired. Serve and enjoy!
    🕒 10:00