Tonkotsu Ramen

by Leo Hartmann

16 servings

Tonkotsu Broth

• 6 lbpig trotters, split lengthwise or cut into 2.5 cm discs
• 4 lbchicken backs and carcasses, skin and excess fat removed
• ¼ cupvegetable oil
• 2onion, skin on
• 24 clovesgarlic
• 2knob fresh ginger, about 7.5 cm
• 4leeks
• 48scallions, white parts only (keep the greens for serving)
• 12 ozwhole mushrooms or mushroom trimmings
• 2 lbpork fatback, in one slab

Tare

• 2 ozkombu
• 2 ozbonito flakes (katsuobushi)
• 2 ozsalted dried anchovies or sardines (niboshi), whole
• 2 ozdried shiitake, whole
• 2.2 lblight soy sauce
• 2 ⅓ tspsugar
• 6.61 lbwater

Chashu Pork Belly

• 4 to 5 lbskinless pork belly, in one slab
• 2Tokyo negi (long green onion), green part only, or the green top of a leek
• 8 slicesfresh ginger, unpeeled
• 2 tbspneutral oil
• 2 cupssake
• 2 cupssoy sauce
• 4 cupswater
• 1 ⅓ cupssugar

Ajitama (Marinated Eggs)

• 16large eggs, straight from the fridge
• 1 cupsoy sauce
• 1 cupmirin
• 1 cupsake, or water
• 1 ⅓ tbspsugar

Mayu (Black Garlic Oil)

• ½ cuptoasted sesame oil
• 10 clovesgarlic

To Serve

• 4.94 lbfresh ramen noodles