Tonkotsu Ramen

by Leo Hartmann

4 servings

Tonkotsu Broth

• 680 gpig trotters, split lengthwise or cut into 2.5 cm discs
• 455 gchicken backs and carcasses, skin and excess fat removed
• ≈ 14 gvegetable oil
• ≈ 75 gonion, skin on
• ≈ 18 ggarlic
• 20 gknob fresh ginger, about 7.5 cm
• ≈ 89 gleeks
• ≈ 180 gscallions, white parts only (keep the greens for serving)
• 85 gwhole mushrooms or mushroom trimmings
• 225 gpork fatback, in one slab

Tare

• 15 gkombu
• 15 gbonito flakes (katsuobushi)
• 15 gsalted dried anchovies or sardines (niboshi), whole
• 15 gdried shiitake, whole
• 250 glight soy sauce
• 2.5 gsugar
• 750 gwater

Chashu Pork Belly

• 455 to 565 gskinless pork belly, in one slab
• ≈ 45 gTokyo negi (long green onion), green part only, or the green top of a leek
• ≈ 4.5 gfresh ginger, unpeeled
• ≈ 7 gneutral oil
• ≈ 115 gsake
• ≈ 130 gsoy sauce
• ≈ 235 gwater
• ≈ 67 gsugar

Ajitama (Marinated Eggs)

• ≈ 200 glarge eggs, straight from the fridge
• ≈ 64 gsoy sauce
• ≈ 71 gmirin
• ≈ 58 gsake, or water
• ≈ 4 gsugar

Mayu (Black Garlic Oil)

• ≈ 27 gtoasted sesame oil
• ≈ 7.5 ggarlic

To Serve

• 560 gfresh ramen noodles