Homemade Tonkotsu Ramen

Instructions

1. 1

   Blanch the pork and chicken bones by placing them in a large pot, covering with cold water, and bringing to a boil over high heat for 3-4 minutes until the water turns gray and foamy.

2. 2

   Drain the bones in a colander and rinse each piece thoroughly under cold running water until no residue remains, about 2-3 minutes total.

3. 3

   Return the cleaned bones to your pot and pour in 5 quarts of fresh cold water, then place the lid on top without securing it fully.

4. 4

   Bring the bone broth to a gentle rolling boil over medium-high heat, then immediately reduce to low heat so the surface just barely trembles with occasional small bubbles.

5. 5

   Allow the broth to simmer undisturbed for 12-16 hours, skimming off any gray impurities that rise to the surface during the first hour of cooking.

6. 6

   Add the kombu seaweed, dried shiitake mushrooms, smashed ginger, crushed garlic, halved onion, and leek whites after the broth has simmered for about 4 hours.

7. 7

   Continue simmering for another 8-12 hours until the broth takes on a milky white appearance from the emulsified collagen.

8. 8

   Strain the finished broth through a fine-mesh sieve lined with cheesecloth, discarding all solids, and season with soy sauce, mirin, sake, and salt to taste.

9. 9

   While the broth simmers, prepare the pork belly by patting it dry and browning it skin-side down in a hot skillet over medium-high heat for 5-6 minutes until deeply golden.

10. 10

    Transfer the seared pork belly to a separate pot and cover with a mixture of soy sauce, mirin, sake, and water in a 1:1:1:2 ratio, then simmer gently for 2-3 hours until fork-tender.

11. 11

    Soft-boil your eggs by placing them in boiling water for exactly 6-7 minutes, then immediately transferring to an ice bath and peeling them once completely cooled.

12. 12

    Cook the ramen noodles in salted boiling water according to package directions, usually 3-4 minutes for fresh noodles or 4-5 minutes for dried, then drain and divide among four bowls.

13. 13

    Ladle the hot tonkotsu broth equally into each noodle bowl, then arrange one halved soft-boiled egg, a few slices of chashu pork, bamboo shoots, a half sheet of nori torn into pieces, and sliced scallions on top.

14. 14

    Sprinkle sesame seeds over each bowl and drizzle with a small amount of garlic oil for an aromatic finishing touch.

15. 15

    Serve immediately while the broth is steaming hot, instructing diners to mix the toppings gently with their noodles before eating.