Authentic Tonkotsu Ramen With Chashu And Ajitsuke Tamago 1771707886404 E6tz

Ingredients

• 2 kg Pork neck bones and trotters
• 500 g Pork belly slab
• 4 portions Fresh ramen noodles
• 4 pieces Large eggs
• 100 ml Soy sauce
• 50 ml Mirin
• 50 g Ginger
• 6 pieces Garlic cloves
• 1 bunch Green onions
• 1 piece Kombu (dried kelp)
• 4 tsp Mayu (black garlic oil)(optional)
• 4 liters Water

Instructions

1. 1

   Blanch pork bones in boiling water for 10 minutes, then scrub clean of all dark marrow and blood to ensure a white broth.

2. 2

   Place cleaned bones in a pot with 4 liters of water, ginger, and garlic; boil vigorously for 10-12 hours, topping up water as needed until milky.

3. 3

   Simmer the pork belly in a mixture of soy sauce, mirin, and water for 2 hours until tender, then chill and slice for Chashu.

4. 4

   Boil eggs for exactly 6 minutes and 30 seconds, shock in ice water, peel, and marinate in the Chashu liquid for at least 4 hours.

5. 5

   Strain the ramen broth through a fine-mesh sieve to remove all solids and aromatics.

6. 6

   Prepare the tare (seasoning base) by reducing the Chashu braising liquid and adding it to the bottom of each serving bowl.

7. 7

   Cook ramen noodles according to package instructions and place them into the bowls with the hot broth.

8. 8

   Top with sliced Chashu, halved Ajitsuke Tamago, chopped green onions, and a drizzle of Mayu.