5–15 min
Add and to (and if using), dissolve completely. If using both sodium carbonate and potassium carbonate, add them one at a time. Go slowly, stir constantly until clear. This will take a while, but eventually, the contents will dissolve. You can make the solution several days ahead to get a jumpstart, just hold the liquid in an airtight container.
In a standing mixer with a paddle attachment, add bread flour 191 g, vital wheat gluten 1.93 g and egg white powder 1.93 g. Turn the mixer to "stir" and run for 30 seconds to aerate the mix.
While running the mixer on stir, add two-thirds of your water mixture slowly, in an even stream. Let the mixer stir the flour and water mixture for 3 minutes.
Add in the remaining water mixture with the mixer running, run for another minute, until small clumps begin to form.
Turn off the mixer, and add the mixture to a sealable bag. Close, and let this rest for 1 hour at room temperature. Don't skip this.
Knead it, by using an electric pasta machine to sheet the dough, going through the largest setting, then the 2nd, then the 3rd. Take the dough and fold it, sheeting under the 2nd widest setting, then fold it again and sheet it under the widest setting. Repeat this until the sheet is quite smooth and not ragged.
After kneading, put the dough back in the plastic bag, and rest at room temp for another 30 minutes.
Pull out your dough. Portion into workable sizes, and roll out to desired thickness with the pasta machine, using potato starch or cornstarch as you go to prevent sticking.
Cut your noodles to your desired thickness. 1.5 mm by 1.5 mm is standard for these.
Bundle the noodles into 130 g portions and place them in a sealable bag. Put the bag in the fridge and allow it to rest for at least a day.
Add stewing hen 0.12 pc and chicken feet 120 g to a stockpot, cover with water 720 ml.
Combine the soy sauce 60 g, mirin 6.67 g, kombu 2 g, niboshi 2 g and sake 5.33 g in a sealed container.
Bring the soup up to a boil briefly and skim any scum. Hold here for 5-10 minutes, or until the scum subsides.
Place in the fridge and rest at least 6 hours, or up to 2 days.
Reduce the heat back down to below a simmer (around 88 °C), and hold for 5 hours.
Add onion 0.12 pc, garlic 1¼ pcs, ginger 3 g, niboshi 2.4 g and kombu 2.4 g. Cook for an additional 45 minutes.
In a small saucepan, add 125 ml chicken fat | 125 ml chicken fat 41.7 ml, scallions 1⅔ pcs and niboshi 3⅓ pcs.
Heat over medium to medium-low heat, stirring occasionally, until the scallions and niboshi take on a light golden hue and smell fragrant, around 15 minutes.
In the last 10 minutes, add the bonito flakes (katsuobushi 2.4 g) and steep.
Remove from the heat, leave in the pot and allow to cool.
Strain the soup and hold it until needed.
Strain and transfer to a container. If not using immediately, keep in the fridge for up to 6 months.
When ready, heat the contents to 71 °C/160 °F and hold for 10 minutes.
Remove the kombu and discard.
Bring to 82 °C/180 °F (just below a boil) and hold for 15 minutes.
Add the katsuobushi 2 g and hold at 82 °C/180 °F for 5 more minutes.
Add the brown sugar 4 g, whisking to dissolve.
Strain the tare, reserve as needed and keep refrigerated. It keeps in the fridge for up to 6 months.
