Let's get on with the ramen making. I spent several days making the various components to Orkin's ramen. You could probably knock it out in one long day, but it just made sense to me to tackle each component separately. In fact, in the book, Orkin divides the master ramen recipe into eight separate recipes that all come together in the end for the bowl of ramen.Toasted bonito flakes for the katsuobushi salt which is used as one of the flavorings in the early steps that lead to the completed bowl of ramen.
Shio tare with sofrito pictured above with the salt and pork and chicken fat that hit the bowl first. Orkin adds sofrito of onion, garlic, and ginger to provide a unique depth of flavor to the tare.
The dashi is seasoned with konbu, dried mackerel, dried squid, dried sardines, and more bonito. Definitely produces a "fishier" ramen than the pork-based stuff I'm used to. Fishier, in a good way. Trust me.
Orkin's chicken stock is just that. A whole chicken, simmered in water at around 175 degrees for five hours. No vegetables, herbs, or other seasonings needed. Just a chicken cooked in water that produces a pure stock that tastes like the essence of chicken.