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
• 59 mlvegetable oil
• 2onion, skin on
• 24 clovesgarlic
• 2knob fresh ginger, about 7.5 cm
• 4leeks
• 48scallions, 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
• 2Tokyo negi (long green onion), green part only, or the green top of a leek
• 8 slicesfresh ginger, unpeeled
• 30 mlneutral oil
• 475 mlsake
• 475 mlsoy sauce
• 945 mlwater
• 315 mlsugar

Ajitama (Marinated Eggs)

• 16large eggs, straight from the fridge
• 235 mlsoy sauce
• 235 mlmirin
• 235 mlsake, or water
• 20 mlsugar

Mayu (Black Garlic Oil)

• 120 mltoasted sesame oil
• 10 clovesgarlic

To Serve

• 2240 gfresh ramen noodles