Tonkotsu Ramen

Ingredients

• Broth: 1.5kg pork trotters, 500g pork neck bones
• Tare: soy, mirin, sake
• Chashu: 500g pork belly rolled and braised
• Fresh ramen noodles
• Soft-boiled marinated eggs
• Toppings: nori, bamboo shoots, green onions, sesame, chili oil

Method

1. Blanch bones 5 minutes. Discard water. Simmer in 3L fresh water at a vigorous boil 4-5 hours until broth is white and creamy.
2. Braise pork belly roll in soy, mirin and sake 1.5 hours. Slice for chashu.
3. Marinate soft-boiled eggs in leftover chashu liquid 2-4 hours.
4. Season broth with tare. Cook fresh noodles. Assemble bowls with all toppings.