Tonkotsu Ramen

by Leo Hartmann

8 servings

Tonkotsu Broth

• 1360 gpig trotters, split lengthwise or cut into 2.5 cm discs
• 905 gchicken backs and carcasses, skin and excess fat removed
• 30 mlvegetable oil
• 1onion, skin on
• 12 clovesgarlic
• 1knob fresh ginger, about 7.5 cm
• 2leeks
• 24scallions, white parts only (keep the greens for serving)
• 170 gwhole mushrooms or mushroom trimmings
• 455 gpork 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

• 905 to 1130 gskinless pork belly, in one slab
• 1Tokyo negi (long green onion), green part only, or the green top of a leek
• 4 slicesfresh ginger, unpeeled
• 15 mlneutral oil
• 235 mlsake
• 235 mlsoy sauce
• 475 mlwater
• 160 mlsugar

Ajitama (Marinated Eggs)

• 8large eggs, straight from the fridge
• 120 mlsoy sauce
• 120 mlmirin
• 120 mlsake, or water
• 10 mlsugar

Mayu (Black Garlic Oil)

• 59 mltoasted sesame oil
• 5 clovesgarlic

To Serve

• 1120 gfresh ramen noodles