Tsukemen

Place the chicken wings and pork belly in a large stockpot, cover with cold water, bring to the boil and boil hard for 5 minutes, then drain and discard this first water.

Return everything to the clean pot with the measured fresh water, kombu, ginger and garlic, and bring to a simmer.

Simmer gently, uncovered, for 90 minutes, skimming occasionally, until rich and concentrated.

Lift out the pork belly, rest for 5 minutes, then slice it thinly.

Stir the bonito flakes into the broth, let them steep for 3 minutes off the heat, then strain through a fine-mesh sieve, discarding the solids.

Stir the soy sauce, mirin, rice vinegar and sugar into the strained broth to make a concentrated dipping sauce, and keep warm.

Bring a small pan of water to the boil, lower in the eggs and cook for 7 minutes, then cool in iced water, peel and halve.

Cook the ramen noodles in boiling water according to the packet instructions, then drain and rinse under cold running water until fully chilled and firm.

Pile the chilled noodles into bowls and serve the hot dipping broth alongside in separate cups, with the sliced pork, egg, spring onion and nori for dipping.