Tori paitan with a shoyu tare. Topped with chicken chashu, ajitama, ginger pickle, spring onions

Rapidly boiled chicken carcass for 7 hours. Anchovie + kombu dashi. Aromatics in the last hour (spring onions, garlic, ginger, apple, mushrooms). Strained the bones and blitzed it with a blender to produce a smooth emulsion. I tried a weird sort of sous vide to make the chashu. Noodles were 40% hydration but rolled too thin so they started disintegrating quite quickly.