Place pork and poultry bones in a large pot. Cover completely with cold water. Bring to a boil on high heat, then strain, rinse with cold water and place back in an empty pot.
Peel the shallots from outer layers, rinse. Crush the shallots and garlic to release the juice, add to the pot with meat. Add ginger sliced into pieces and peeled carrots cut into several pieces. Add roughly rinsed konbu seaweed and cover everything with cold water (about 2 liters, to cover the ingredients).
Bring to a boil on high heat, remove konbu (it won't be needed), remove any scum from the top if it appears. Place the pot on the lowest burner setting, reduce heat to minimum. Simmer under a slightly ajar lid for about 6 hours.
After cooling, remove bones and strain broth through a sieve. Cool and refrigerate.
A day before, soak shiitake mushrooms: cover with warm water and let soak. Chop the soaked shiitake mushrooms and pan-fry in oil until tender. Cook eggs (5 minutes from when water boils). Prepare the pork (recipe).
Pour broth into a pot (beforehand you can remove some or all of the fat from the top of the cold soup). Add soy sauce (for now half the amount) and sake, bring to a boil, taste and if needed gradually add more soy sauce.
Place cooked noodles in bowls, pour broth, arrange shiitake mushrooms, a slice of roasted meat, halved cooked egg, a piece of pressed seaweed, sprinkle with scallion or chives and season with shichimi togarashi spice blend.
You can also add pak choi (cut lengthwise into wide strips and blanched), bean sprouts and drizzle with sesame chili oil. The more ingredients the better ;) Ramen is a soup with a large amount of noodles and toppings compared to just the broth alone.
