Tonkotsu Shoyu Ramen With Chashu And Ajitsuke Tamago 1771706878049 Ka1v

Ingredients

• 2 kg Pork neck bones and trotters
• 500 g Pork belly (rolled and tied)
• 150 ml Soy sauce (Shoyu)
• 50 ml Mirin
• 4 pieces Soft-boiled eggs
• 600 g Fresh ramen noodles
• 6 pieces Garlic cloves
• 50 g Ginger root
• 1 bunch Green onions
• 1 piece Kombu (dried kelp)(optional)

Instructions

1. 1

   Blanch pork bones in boiling water for 10 minutes, then drain and scrub clean of all grey marrow and blood.

2. 2

   Place cleaned bones in a pot with fresh water, ginger, and garlic; boil vigorously for 10-12 hours until the liquid is milky and opaque.

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

   Marinate soft-boiled eggs in the leftover Chashu braising liquid for at least 4 hours to create Ajitsuke Tamago.

5. 5

   Prepare the Shoyu tare by reducing soy sauce with a bit of dashi or kombu and salt to taste.

6. 6

   Cook fresh ramen noodles in boiling water according to package instructions and drain well.

7. 7

   Assemble by placing 2 tablespoons of tare in a bowl, adding 350ml of hot Tonkotsu broth, and whisking to combine.

8. 8

   Add noodles to the bowl and top with sliced Chashu, a halved Ajitsuke Tamago, and chopped green onions.