Classic Tonkotsu Ramen Bowl

• •2 lb pork trotters, split lengthwise
• •3 lb pork neck bones or femurs
• •0.5 lb pork back fat (optional, for extra richness)
• •1 large onion, halved
• •1 leek, white and light green parts, roughly chopped
• •10 garlic cloves, smashed
• •4 inch ginger, unpeeled, sliced
• •5 quart cold water
• •1.5 lb pork belly, skin-on, about 1.5 inches thick
• •0.8 cup soy sauce
• •0.5 cup mirin
• •0.5 cup sake
• •2 tablespoon granulated sugar
• •2 inch ginger, sliced
• •4 garlic cloves, smashed
• •1 cup water (for chashu braising)
• •4 large eggs
• •0.8 cup chashu braising liquid (reserved)
• •0.3 cup soy sauce (for tare)
• •2 tablespoon mirin (for tare)
• •2 tablespoon sake (for tare)
• •0.5 teaspoon salt (for tare)
• •6 garlic cloves, thinly sliced
• •0.3 cup neutral oil (like vegetable or canola)
• •1 teaspoon black sesame oil (optional, for mayu)
• •4 serving fresh ramen noodles
• •4 scallions, green parts thinly sliced
• •0.3 cup kikurage mushrooms, rehydrated and thinly sliced
• •4 nori sheets, cut into halves or quarters
• • to taste benishoga (red pickled ginger, optional)
• • to taste toasted sesame seeds (optional)

Instructions

1. 1

   Prepare the Pork Bones for Broth: Place pork trotters and neck bones in a large stock pot. Cover with cold water and bring to a rolling boil over high heat. Boil for 10-15 minutes, skimming off any scum that rises. This blanching step is crucial for a clean broth. Drain the bones and rinse them thoroughly under cold running water, scrubbing off any remaining impurities. Clean the pot as well.

2. 2

   Start the Tonkotsu Broth: Return the blanched and cleaned bones to the clean stock pot. Add the pork back fat (if using), halved onion, chopped leek, smashed garlic cloves, and sliced ginger. Cover everything with 5 quarts of cold water. Bring to a rolling boil over high heat, then immediately reduce heat to maintain a vigorous simmer. Do not cover the pot. Simmer for at least 12-18 hours, stirring occasionally and adding more hot water if needed to keep the bones submerged. The goal is to break down the bones and emulsify the fat and collagen into a milky-white, opaque broth. The longer it simmers, the richer and creamier it will become.

3. 3

   Prepare the Chashu Pork Belly: While the broth simmers, prepare the chashu. Lay the pork belly skin-side down. Roll it tightly into a log and tie it securely with butcher's twine at 1-inch intervals. In a medium pot, combine 0.75 cup soy sauce, 0.5 cup mirin, 0.5 cup sake, 2 tablespoons sugar, 2 inches sliced ginger, 4 smashed garlic cloves, and 1 cup water. Bring to a simmer. Carefully add the tied pork belly, ensuring it is mostly submerged. If not, add a little more water. Cover and simmer gently for 2-3 hours, or until very tender. Flip the pork every 30 minutes to ensure even cooking.

4. 4

   Finish Chashu and Prepare Marinade: Once the chashu is tender, remove it from the braising liquid. Strain the braising liquid and reserve 0.75 cup for the ajitama marinade and 0.25 cup for the tare. Let the chashu cool completely, then refrigerate for at least 4 hours (or overnight) before slicing. This helps it firm up for clean slices. Remove the twine before slicing.

5. 5

   Make the Ajitama (Seasoned Eggs): Bring a small pot of water to a rolling boil. Carefully lower 4 large eggs into the boiling water and cook for exactly 6 minutes 30 seconds for a jammy yolk. Immediately transfer the eggs to an ice bath to stop cooking. Once cool, carefully peel the eggs. Place the peeled eggs in a shallow container with the reserved 0.75 cup chashu braising liquid. Ensure the eggs are mostly submerged (you can use a paper towel to help keep them down). Marinate in the refrigerator for at least 4 hours, or preferably overnight.

6. 6

   Prepare the Tare (Seasoning Base): In a small bowl, combine 0.25 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 0.5 teaspoon salt, and the reserved 0.25 cup chashu braising liquid. Whisk until the salt dissolves. This is your concentrated seasoning for the ramen bowls.

7. 7

   Make the Aroma Oil (Garlic Oil): In a small saucepan, combine 0.25 cup neutral oil and 6 thinly sliced garlic cloves. Heat over low heat, gently frying the garlic until golden brown and crispy. Be careful not to burn it. Remove from heat and strain the oil, reserving both the crispy garlic bits and the infused oil. If making Mayu (black garlic oil), return the infused oil to the pan, add 1 teaspoon black sesame oil, and gently heat until fragrant, then remove from heat. You can also blend the crispy garlic with a little oil until it forms a black paste if you want true Mayu.

8. 8

   Strain and Finish the Broth: After 12-18 hours, the broth should be thick, creamy, and opaque. Carefully strain the broth through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Taste the broth and adjust for salt if necessary (though the tare will add most of the seasoning). Keep the broth hot.

9. 9

   Assemble the Ramen Bowls: Slice the cooled chashu into 1/4-inch thick rounds. Halve the marinated ajitama eggs. Prepare your other toppings (sliced scallions, rehydrated kikurage, nori, benishoga, sesame seeds).

10. 10

    Cook the Noodles: Bring a large pot of water to a rolling boil. Cook the fresh ramen noodles according to package instructions, usually 1-2 minutes for al dente. Drain well.

11. 11

    Build Each Bowl: For each serving, place 2-3 tablespoons of tare into a warm ramen bowl. Add 1-2 teaspoons of the prepared aroma oil. Ladle in about 1.5-2 cups of the hot tonkotsu broth and stir well to combine with the tare and oil. Add the drained noodles to the bowl. Arrange 2-3 slices of chashu, half an ajitama egg, a sprinkle of scallions, a few slices of kikurage, a piece of nori, and any other desired toppings. Serve immediately.

Chef's Tips

• 💡For the creamiest tonkotsu broth, maintain a vigorous, rolling simmer throughout the entire cooking process. This constant agitation helps emulsify the fat and collagen, creating the signature opaque, milky texture. Don't cover the pot!
• 💡Chashu and Ajitama can be made 1-2 days in advance and stored in the refrigerator. The flavor of the eggs deepens with longer marination.
• 💡When cooking ramen noodles, always follow package instructions and cook them al dente. Overcooked noodles will become mushy in the hot broth. Serve immediately after assembly.
• 💡Adjust the amount of tare and aroma oil to your personal preference. Taste the broth after adding tare and adjust if needed before adding noodles.
• 💡If you don't want to make your own Mayu (black garlic oil), a simple garlic oil or even just a dash of roasted sesame oil can be used as an aroma oil.