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Kazuo Yamagishi-san is known throughout Japan as the God of Ramen. He was Japan's first true celebrity ramen chef. in the 1960s he invented a style of ramen he called morisoba which eventually became the genre of ramen now called tsukemen.

In this video I attempt a home version of this legendary dish with a recipe written by my ramen buddy Erik Bentz of Cafe Mochiko in Cincinnati Ohio. Erik is a phenomenal chef and its no surprise that his recipe helped me make one of the best things I've ever made, ever.

Ingredients:

Noodles:
600g ap flour
400g cake flour (Swans Down?)
15g salt
14g sodium carbonate
20g whole egg
400g water

Soup/chashu:
6# chicken backs (or whole chicken or chicken quarters)
4 liters of water
5# pork shoulder
Garlic, ginger, negi
25g konbu

tare:
750g kikkoman or yamasa soy
10g kombu
15g dried shiitake
12g sea salt
15g brown sugar
50g mirin
20g apple cider vin

Sweet vin (amazu):
130g rice vinegar
17g salt
70g sugar
sall piece of konbu

Bowl assembly:
20cc of chiyu/lard aroma oil
30cc of shoyu tare
About 1/4-1/2tsp sweet vin
A pinch of ichimi
Spoonful of ground katsuobushi
180cc of soup

200g noodles. Taishoken Omori challenge is 640g

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