Tonkotsu Ramen

🛒 Ingredients

• Tonkotsu Broth 400 g · 300 kcal
• Pork Chashu 60 g · 250 kcal
• Ramen Noodles 150 g · 200 kcal
• Marinated Soft-Boiled Egg 50 g · 80 kcal
• Ramen Tare (Seasoning) 30 g · 30 kcal
• Black Garlic Oil (Mayu) 5 g · 45 kcal
• Sliced Green Onions 10 g · 3 kcal
• Wood Ear Mushrooms (Kikurage) 10 g · 3 kcal
• Nori Seaweed 1 g · 3 kcal

👨‍🍳 Instructions

1. To prepare the Tonkotsu broth, clean pork trotters and bones thoroughly, then boil for 10-15 minutes to remove impurities. Discard the water, clean the bones again, and return them to a large pot with fresh water, ginger, garlic, and the green parts of spring onions.
2. Bring the pot to a rolling boil, then reduce heat and simmer vigorously for at least 12-18 hours, skimming foam regularly, until the broth becomes milky white and opaque.
3. Prepare the chashu by rolling pork belly into a log and tying it, then braise it in a mixture of soy sauce, mirin, sake, sugar, ginger, and green onions until fork-tender (approx. 2-3 hours). Let it cool in its braising liquid.
4. For the Ajitsuke Tamago, soft-boil eggs for 6-7 minutes, then peel and marinate them in a mixture of soy sauce, mirin, and dashi for at least a few hours or overnight.
5. Prepare the Tare by combining soy sauce, mirin, sake (optional), and a little dashi or water; set aside. If making Mayu, slowly fry minced garlic in oil until dark brown and crispy, then blend into an oil.
6. When ready to serve, boil fresh ramen noodles according to package instructions until al dente. In a serving bowl, add the Tare and a ladleful of hot Tonkotsu broth, stirring to combine.
7. Drain the cooked noodles and add them to the broth. Arrange slices of chashu, a halved ajitsuke tamago, sliced green onions, kikurage mushrooms, and a sheet of nori artfully on top. Drizzle with Mayu if desired, then serve immediately.