Tonkotsu Ramen

Method

1. 1
   Boiling

   Blanch the pork trotters and back fat: place them in a large pot, cover with 3 L of cold water, bring to a boil over high heat, and boil for 10 minutes. The water will become foamy and gray; drain and rinse the bones thoroughly under cold water.

   ⏲ 10 min

2. 2

   Transfer the blanched bones and fat to a clean large stockpot. Add 4 L of fresh water, along with the onion, garlic, ginger, scallions, and dried shiitake. Bring to a rolling boil over high heat, then reduce to a vigorous simmer.

3. 3
   Boiling

   Maintain a hard boil for 12 hours, topping up with hot water as needed to keep bones submerged. The broth will turn milky white and become rich and creamy. You may need to stir occasionally to prevent sticking.

   ⏲ 720 min

4. 4
   Searing

   While the broth simmers, make the chashu: In a Dutch oven, sear the rolled pork belly on all sides until deeply browned, about 8 minutes total.

   ⏲ 8 min

5. 5
   Braising

   Add soy sauce, mirin, sake, sugar, and 500 ml water to the Dutch oven with the pork. Bring to a boil, then reduce to a gentle simmer. Cover and braise for 3 hours, turning the pork occasionally, until fork-tender.

   ⏲ 180 min

6. 6

   Remove the chashu from the braising liquid and let it cool. Strain the liquid and reserve it as tare. Slice the chashu into thin rounds and set aside.

   ⏲ 10 min

7. 7
   Boiling

   Prepare the soft-boiled eggs: Bring a pot of water to a rolling boil, then gently lower the cold eggs in. Boil for 6 minutes 30 seconds for a jammy yolk.

   ⏲ 6 min 30s

8. 8

   Immediately transfer the eggs to an ice water bath and let them cool for 5 minutes. Peel and set aside.

   ⏲ 5 min

9. 9

   Marinate the peeled eggs in the reserved chashu braising liquid for at least 1 hour (or up to overnight) in the refrigerator.

   ⏲ 60 min

10. 10

    Once the broth is done, strain it through a fine-mesh sieve, discarding solids. Season with kosher salt to taste, and keep warm over low heat.

11. 11
    Boiling

    Cook the ramen noodles according to package directions (usually 1-2 minutes in boiling water). Drain well.

    ⏲ 2 min

12. 12

    Assemble the ramen: Divide the noodles among 4 deep bowls. Ladle about 500 ml of hot broth over each portion.

13. 13

    Top each bowl with 3-4 slices of chashu, a halved marinated egg, a sheet of nori, and a sprinkle of sliced scallions. Drizzle with a few drops of sesame oil.