Chashu, ramen, egg and bamboo shoot are store bought (I live in Tokyo, so have good options for those). Cooked various chicken meat parts with bones, wings and feet for 7 hours covered, 1 hour uncovered. Took out large bones and blended with an immersion blender. Double strained over and over until there was no sediment. Was going for burari/kugari style of super clean broth with no blood taste and nailed it. Base is shoyu, mirin, salt and msg, but heavier on the salt and quite light on the shoyu.
by squiddlane