Authentic Tonkotsu Ramen From Scratch

Ingredients

• 5 lbs Pork neck bones and trotters
• 6 quarts Water
• 1 large Onion, halved
• 10 pieces Garlic cloves, smashed
• 3 inches Ginger, sliced
• 0.5 lbs Pork fat back(optional)
• 0.5 cup Soy sauce (for tare)
• 2 tablespoons Mirin
• 4 servings Fresh ramen noodles
• 8 slices Chashu pork slices
• 2 eggs Ajitsuke Tamago (marinated egg)
• 0.5 cup Green onions, sliced

Instructions

1. 1

   Blanch the pork bones in boiling water for 15 minutes, then drain and scrub each bone under cold water to remove all blood and impurities.

2. 2

   Place cleaned bones in a large pot with fresh water and bring to a rolling boil, skimming any foam that rises to the top.

3. 3

   Add the onion, garlic, and ginger, then maintain a vigorous boil for 10-12 hours, topping up water as needed to keep bones submerged.

4. 4

   In the final hour, allow the liquid to reduce until it becomes opaque, white, and creamy.

5. 5

   Strain the broth through a fine-mesh sieve or cheesecloth, discarding the solids.

6. 6

   Prepare the 'tare' by simmering soy sauce, mirin, and a pinch of salt in a small pan until slightly thickened.

7. 7

   Cook ramen noodles according to package instructions and place in bowls.

8. 8

   Assemble by adding 2 tablespoons of tare to each bowl, pouring in the hot broth, and topping with chashu, half an egg, and green onions.