Classic Tonkotsu Ramen

• Pork bones (femur, trotters)2 kg
• Pork belly500 g
• Chicken backs500 g
• Onion1 large
• Garlic1 head
• Ginger1 piece (5 cm)
• Ramen noodles4 servings
• Soy sauce100 ml
• Mirin50 ml
• Sake50 ml
• Eggs4
• Green onions1 bunch
• Nori seaweed sheets4
• Saltto taste
• Black pepperto taste
• Watersufficient

Steps

1. 1

   Prepare the broth: Thoroughly clean pork bones and chicken backs. Blanch them in boiling water for 10 minutes, then rinse. In a large stockpot, combine bones, chicken backs, roughly chopped onion, garlic cloves, and ginger. Cover with cold water and bring to a rolling boil. Skim off any scum. Reduce heat to a simmer, cover partially, and cook for 8-12 hours, skimming occasionally and adding water as needed to keep ingredients submerged. The broth should become opaque and creamy.

2. 2

   Prepare the chashu pork: Roll pork belly tightly and tie with butcher's twine. Sear on all sides in a hot pan. In a pot, combine soy sauce, mirin, sake, and enough water to cover the pork belly. Add the seared pork belly and simmer gently for 1.5-2 hours, or until tender. Let it cool in the braising liquid, then slice.

3. 3

   Prepare the ajitama eggs: Soft-boil eggs for 6-7 minutes. Immediately plunge into ice water. Peel carefully. Marinate the peeled eggs in a mixture of soy sauce, mirin, and water (1:1:2 ratio) for at least 4 hours, or preferably overnight.

4. 4

   Prepare the tare (flavor base): Combine soy sauce, mirin, and sake in a small saucepan. Heat gently to dissolve. This is a simplified tare; traditional ramen tare can be more complex.

5. 5

   Cook the noodles: Bring a large pot of unsalted water to a rapid boil. Cook ramen noodles according to package directions until al dente. Drain well.

6. 6

   Assemble the ramen: In each serving bowl, add 2-3 tablespoons of tare. Ladle in about 300-400ml of hot tonkotsu broth. Add the cooked noodles. Arrange slices of chashu pork, half of an ajitama egg, chopped green onions, and a piece of nori seaweed on top.

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