Preparation Steps

To prepare your Hakata Gold, you will need a stockpot large enough to accommodate all the pork bones and chicken bones with ample water for simmering. The goal is to extract as much flavor and gelatin as possible, resulting in a broth known for its creamy texture and depth of taste.

Broth Preparation

Rinse the pork bones and chicken bones thoroughly to remove any blood and impurities. It's crucial to ensure the broth stays clear and bright.
Place the bones in a large stockpot and cover them entirely with cold water.
Bring the pot to a boil and let it continue to boil vigorously for about 10 minutes. This step crucially removes scum and impurities.
Discard the water and carefully rinse both the pot and bones to remove any residues.
Return the rinsed bones to the pot and add fresh water to cover thoroughly.
Add slices of ginger and whole cloves of garlic to the pot. Let this simmer for at least 12 to 24 hours, maintaining a temperature just below boiling – low and slow for the best results.
Skim the broth occasionally, ensuring it remains clear and vibrant.

Tare (Seasoning Sauce)

In a separate saucepan, combine soy sauce, mirin, and sake.
Simmer gently until the mixture reduces slightly, achieving a rich and metered balance of salty and sweet.
Set aside to cool.

Noodles and Toppings

Cooking Process

With all components prepared, assembling the Hakata Gold is a swift process that marries the hearty broth with bracingly fresh toppings. Attention to detail during this step ensures that each serving is a small masterpiece.