Tonkotsu Ramen

Steps

1. 01

   Blanch pork trotters and bones in boiling water for 10 minutes, scrub clean, and rinse thoroughly to remove impurities.

   ~15 min

2. 02

   Transfer bones to a large stockpot with fresh water. Bring to a rolling boil and simmer hard for 8–12 hours, topping up water so bones stay covered. Skim foam early; the broth should turn opaque and creamy.

   ~480 min

3. 03

   Meanwhile, roll and tie the pork belly. Braise in a mixture of soy sauce, mirin, sake, garlic, and ginger until fork-tender, about 2 hours. Chill, then slice thin.

   ~120 min

4. 04

   Strain the tonkotsu broth through a fine sieve. Season with salt and a splash of the chashu braising liquid. Keep hot.

   ~10 min

5. 05

   Cook fresh ramen noodles in rapidly boiling water until springy and al dente, usually 1–2 minutes. Drain well.

   ~2 min

6. 06

   Ladle hot broth into warmed bowls. Nestle noodles in the center, then top with chashu, halved soft-boiled egg, wood ear mushrooms, green onion, and a sheet of nori.

   ~5 min

7. 07

   Finish with a few drops of sesame oil and serve immediately while the broth is steaming.

   ~1 min