Tonkotsu Ramen

by Leo Hartmann

8 servings

Tonkotsu Broth

• 3 lbpig trotters, split lengthwise or cut into 2.5 cm discs
• 2 lbchicken backs and carcasses, skin and excess fat removed
• 2 tbspvegetable oil
• 1onion, skin on
• 12 clovesgarlic
• 1knob fresh ginger, about 7.5 cm
• 2leeks
• 24scallions, white parts only (keep the greens for serving)
• 6 ozwhole mushrooms or mushroom trimmings
• 1 lbpork fatback, in one slab

Tare

• 30 gkombu
• 30 gbonito flakes (katsuobushi)
• 30 gsalted dried anchovies or sardines (niboshi), whole
• 30 gdried shiitake, whole
• 500 glight soy sauce
• 5 gsugar
• 1500 gwater

Chashu Pork Belly

• 2 to 2.5 lbskinless pork belly, in one slab
• 1Tokyo negi (long green onion), green part only, or the green top of a leek
• 4 slicesfresh ginger, unpeeled
• 1 tbspneutral oil
• 1 cupsake
• 1 cupsoy sauce
• 2 cupswater
• ⅔ cupsugar

Ajitama (Marinated Eggs)

• 8large eggs, straight from the fridge
• ½ cupsoy sauce
• ½ cupmirin
• ½ cupsake, or water
• 2 tspsugar

Mayu (Black Garlic Oil)

• ¼ cuptoasted sesame oil
• 5 clovesgarlic

To Serve

• 1120 gfresh ramen noodles