Tonkotsu Ramen

• 1.5kg pork trotters and neck bones
• 500g pork belly for chashu
• 4 portions fresh ramen noodles
• 4 soft-boiled eggs, marinated in soy and mirin
• 4 sheets nori
• 100g bamboo shoots (menma)
• 4 tbsp tare (soy sauce, mirin, sake blend)
• 2 tbsp toasted sesame oil
• 4 green onions, sliced
• Bean sprouts and corn to garnish
• Mayu (black garlic oil) for finishing

Instructions

1. 1

   Blanch pork bones in boiling water for 10 minutes. Drain and rinse thoroughly to remove impurities.

2. 2

   Place cleaned bones in a large pot, cover with cold water, and bring to a vigorous boil. Reduce to a strong simmer and cook for 4 hours, adding water as needed. The broth should turn milky white.

3. 3

   For chashu: roll pork belly tightly, tie with twine, and braise in soy, mirin, sake, and sugar for 2 hours until tender. Slice and sear before serving.

4. 4

   Marinate soft-boiled eggs (7-minute eggs) in a mixture of soy sauce, mirin, and water for at least 4 hours.

5. 5

   Strain broth through a fine mesh sieve. Season with tare to taste.

6. 6

   Cook noodles per package instructions. Warm bowls with hot water.

7. 7

   Add tare and sesame oil to each bowl, ladle hot broth over, add noodles, and arrange toppings artfully.

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