Time to Make the Ramen
Chef Mike Stark starts by roasting 30 pounds of chicken backs, 50 pounds of pork bones, and 20 pounds of chicken feet in a 425-degree oven.
The bones are dumped into a stockpot with water and brought to a boil.
Roughly chopped lemongrass, charred ginger, garlic cloves, dried mushrooms, roasted onions, dried yatsufusa chilies, and roasted pork skins get tossed into the bubbling cauldron.
7 p.m. to 10 a.m.
The broth slowly simmers overnight.
The liquid is brought back to a boil to emulsify the fat, bolstering its silky mouthfeel.
Stark removes the broth from the heat and enhances it with kombu (dried kelp).
Out goes the kombu and in comes the final flavoring agent: umami-rich bonito flakes.
The steaming broth is strained and ready for ladling into bowls.
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