Ingredients:

  • 2 lbs Pork Trotters (feet), split
  • 4 lbs Pork Neck Bones/Knuckles
  • 6 quarts Filtered Water
  • 1 medium Onion, halved
  • 1 whole head Garlic, smashed
  • 4 inches Ginger, roughly sliced
  • 1 bunch Scallions (green parts only)
  • To taste Salt (for final broth seasoning)
  • 5 lbs Skin-on Pork Belly (rolled and tied)
  • 1 cup Soy Sauce (dark/rich)
  • ½ cup Mirin (sweet rice wine)
  • ½ cup Sake (cooking wine)
  • ½ cup Water (for Chashu)
  • 2 Tbsp Brown Sugar (packed)
  • 4 slices large slices Ginger (for Chashu)
  • 4 Large Eggs
  • 1 cup Chashu Braising Liquid
  • ½ cup Water (for Ajitama mix)
  • 4 Tbsp Red Miso Paste (Akamiso)
  • 2 Tbsp Sesame Oil (toasted)
  • 2 Tbsp Rayu (Japanese Chili Oil, or equivalent)
  • 1 clove Garlic, minced (for Tare)
  • 1 tsp Soy Sauce (for Tare)
  • 2 Tbsp Broth/Water (to loosen Tare)
  • 14 oz Fresh Ramen Noodles (straight, thin type)
  • Handful Wood Ear Mushrooms (Kikurage), sliced
  • 4 Tbsp Bamboo Shoots (Menma), drained
  • Scallions, thinly sliced (for garnish)
  • 4 Nori Seaweed Sheets

Instructions:

  1. Prepare the Chashu: Sear the rolled pork belly on all sides until golden. Combine soy, mirin, sake, water, sugar, and ginger in a pot. Bring to a simmer, add the pork, cover, and braise gently for 2 hours.
  2. Cool and Slice Chashu: Remove pork and let cool slightly. Strain the liquid—reserve this valuable braising liquid. Press the pork overnight while chilling. Slice thinly before serving.
  3. Make the Ajitama: Soft-boil the eggs (exactly 6.5 minutes for gooey yolk). Immediately plunge into an ice bath. Peel gently. Marinate the peeled eggs in the reserved braising liquid (mixed with extra water/soy) for 12–24 hours in the refrigerator.
  4. Blanch the Bones (Crucial Cleanliness): Place the pork bones in a large pot and cover with cold water. Bring to a rapid boil. Boil vigorously for 15 minutes, skimming all the grey scum and impurities. Drain the water and rinse the bones thoroughly under cold water.
  5. Start the Simmer: Return the clean bones to the pot. Add 6 quarts (5.7L) of fresh cold water and the aromatics (onion, garlic, ginger, scallions). Bring to a rolling, rapid boil—do not just simmer gently, as this prevents emulsification.
  6. Maintain the Boil: Reduce heat slightly but maintain a vigorous, continuous boil for 14–18 hours. Top up the water every 2–3 hours to keep the bones submerged. The constant agitation creates the creamy white broth.
  7. Emulsify the Broth: After 14–18 hours, the liquid should be reduced by about half and appear cloudy/translucent yellow. Strain the broth completely, discarding the solids. Using an immersion blender, blend the hot broth vigorously for 5 minutes until it turns a brilliant, milky white (the paitan). Season generously with salt.
  8. Prepare the Spicy Miso Tare: Combine all tare ingredients (miso, sesame oil, Rayu, minced garlic, soy, small amount of broth) in a small bowl. Whisk until smooth.
  9. Cook Noodles: Cook the fresh ramen noodles according to package directions (usually 2–3 minutes), aiming for slightly al dente. Drain well.
  10. Build the Bowl: Place 2 Tbsp (30g) of the Spicy Miso Tare at the bottom of each warmed ramen bowl. Ladle 1.5 cups (360 ml) of the piping hot Tonkotsu broth over the tare. Whisk vigorously in the bowl to combine the flavors.
  11. Assemble: Place the drained noodles carefully into the bowl. Arrange the toppings artfully: 3–4 slices of chashu, half an ajitama egg, a few slices of kikurage, and a pinch of menma. Finish with a generous sprinkle of sliced scallions and a sheet of nori tucked into the side. Serve immediately.