Tonkotsu Ramen

by Leo Hartmann

4 servings

Tonkotsu Broth

• 1.5 lbpig trotters, split lengthwise or cut into 2.5 cm discs
• 1 lbchicken backs and carcasses, skin and excess fat removed
• 1 tbspvegetable oil
• ½onion, skin on
• 6 clovesgarlic
• ½knob fresh ginger, about 7.5 cm
• 1leeks
• 12scallions, white parts only (keep the greens for serving)
• 3 ozwhole mushrooms or mushroom trimmings
• 8 ozpork fatback, in one slab

Tare

• 0.5 ozkombu
• 0.5 ozbonito flakes (katsuobushi)
• 0.5 ozsalted dried anchovies or sardines (niboshi), whole
• 0.5 ozdried shiitake, whole
• 9 ozlight soy sauce
• ⅔ tspsugar
• 1.65 lbwater

Chashu Pork Belly

• 1 to 1.25 lbskinless pork belly, in one slab
• ½Tokyo negi (long green onion), green part only, or the green top of a leek
• 2 slicesfresh ginger, unpeeled
• 1 ½ tspneutral oil
• ½ cupsake
• ½ cupsoy sauce
• 1 cupwater
• ⅓ cupsugar

Ajitama (Marinated Eggs)

• 4large eggs, straight from the fridge
• ¼ cupsoy sauce
• ¼ cupmirin
• ¼ cupsake, or water
• 1 tspsugar

Mayu (Black Garlic Oil)

• 2 tbsptoasted sesame oil
• 2 ½ clovesgarlic

To Serve

• 1.23 lbfresh ramen noodles