Homemade Ramen with Tonkotsu-Style Broth

Ingredients

• 2 lbs Pork neck bones and trotters
• 4 portions Fresh ramen noodles
• 1 lb Pork belly (for chashu)
• 4 Eggs
• 1/2 cup Soy sauce
• 1/4 cup Mirin
• 1/4 cup Sake
• 6 cloves Garlic
• 2 inch piece Ginger
• 4 Green onions
• 4 Dried shiitake mushrooms(optional)
• 1 tbsp Salt
• 2 sheets Nori sheets(optional)
• 2 tbsp White parts of green onion or mayu (black garlic oil)(optional)

Instructions

1. 1

   Blanch pork bones in boiling water for 10 minutes, then scrub off any scum and rinse clean. This keeps the broth white and clean-tasting.

2. 2

   Place bones in a large pot with garlic, ginger, and shiitake mushrooms. Cover with water and boil vigorously, uncovered, for 4-5 hours, topping up water as needed. Vigorous boiling emulsifies fat into the broth, giving it a creamy, tonkotsu-style texture.

3. 3

   While the broth simmers, make the chashu: roll and tie the pork belly, then braise in soy sauce, mirin, sake, water, garlic, and green onion for 2 hours over low heat. Cool in the liquid, then slice.

4. 4

   Make ajitama eggs: soft-boil eggs for 6.5 minutes, shock in ice water, peel, and marinate in the chashu braising liquid (or soy/mirin mix) for at least 2 hours.

5. 5

   Strain the broth, season with salt and a splash of soy sauce, and keep hot. Taste and adjust — the broth should be rich and well-salted.

6. 6

   Cook fresh ramen noodles for 1-2 minutes in boiling water, drain well.

7. 7

   Assemble bowls: add hot broth, noodles, sliced chashu, halved ajitama egg, sliced green onions, and nori. Drizzle with mayu or garlic oil and serve immediately.