Tonkotsu Ramen

by Leo Hartmann

16 servings

Tonkotsu Broth

• 2720 gpig trotters, split lengthwise or cut into 2.5 cm discs
• 1810 gchicken backs and carcasses, skin and excess fat removed
• ≈ 54 gvegetable oil
• ≈ 300 gonion, skin on
• ≈ 72 ggarlic
• 80 gknob fresh ginger, about 7.5 cm
• ≈ 355 gleeks
• ≈ 720 gscallions, white parts only (keep the greens for serving)
• 340 gwhole mushrooms or mushroom trimmings
• 905 gpork fatback, in one slab

Tare

• 60 gkombu
• 60 gbonito flakes (katsuobushi)
• 60 gsalted dried anchovies or sardines (niboshi), whole
• 60 gdried shiitake, whole
• 1000 glight soy sauce
• 10 gsugar
• 3000 gwater

Chashu Pork Belly

• 1810 to 2270 gskinless pork belly, in one slab
• ≈ 180 gTokyo negi (long green onion), green part only, or the green top of a leek
• ≈ 18 gfresh ginger, unpeeled
• ≈ 27 gneutral oil
• ≈ 465 gsake
• ≈ 510 gsoy sauce
• ≈ 945 gwater
• ≈ 265 gsugar

Ajitama (Marinated Eggs)

• ≈ 800 glarge eggs, straight from the fridge
• ≈ 255 gsoy sauce
• ≈ 285 gmirin
• ≈ 235 gsake, or water
• ≈ 17 gsugar

Mayu (Black Garlic Oil)

• ≈ 110 gtoasted sesame oil
• ≈ 30 ggarlic

To Serve

• 2240 gfresh ramen noodles