ラーメン（魚介と鶏豚スープの醤油ラーメン）｜ラーメンろたすさんのレシピ書き起こし

Break the Genkotsu.
Add the meatballs and chicken bones to hot water (not listed in ingredients) and boil over high heat.
Place in a bowl and wash with running water (not listed).

Put pork shoulder loin and water (for animal soup) into a pressure cooker.
Heat over high heat until pressure is applied.
Once the pressure cooker comes up, turn the heat down to low.
Pressurize for 30 minutes.
Once the pressure is applied, turn off the flame and wait until the pin goes down and the pressure is released.

Add bonito flakes, mackerel flakes, dried sardines, kelp, and water (for seafood soup) to a pot.
Bring to a boil, then reduce heat to low.
Simmer for 30 minutes.

鍋に水(ラーメンタレ用)、濃口醤油、薄口醤油、みりん、砂糖を入れる。
火にかけてホイッパーで混ぜる。
沸騰したら火を消して置く。

2の豚肩ロースを4に入れる。
火にかけて5分煮て、裏返して5分煮る。

2を火にかけて混ぜて20分煮込む。
ネギの頭と生姜スライスを入れ煮る。
魚介系スープをザルで濾す。
動物系スープをザルで濾す。

Cut the chashu.
Put 25cc of ramen sauce and lard from Step 4 into a bowl.
Pour 200 cc of animal soup strained in Step 5 and 130 ml seafood soup into a pot, add noodles, and bring to a boil.
Place 330cc of combined soup, green onions, and noodles in a bowl.
Finish by adding chashu, menma, and green onions.