Japanese Shoyu Ramen (Pressure Cooker) - cooking recipe

Ingredients

Broth:
1 (2 1/2 pound) whole chicken, cut into pieces
1 cup dried scallops
1 cup dried anchovies
1/4 cup dried shrimp
1/4 cup bonito flakes
1 (1 inch) piece ginger, thinly slices, divided
1 (4 inch) piece dashi kombu (dried kelp)
3 quarts water
Tare Sauce:
1 cup soy sauce
1/2 cup mirin
1/2 cup sake
8 green onions
1/2 cup bonito flakes
1/4 cup white sugar
8 cloves garlic, crushed
1 (4 inch) piece dashi kombu (dried kelp)
6 (3 ounce) packages cooked ramen noodles, or to taste

Preparation

Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.