Tonkotsu Ramen
by Leo Hartmann
24 servings
Tonkotsu Broth
- 9 lbpig trotters, split lengthwise or cut into 2.5 cm discs
- 6 lbchicken backs and carcasses, skin and excess fat removed
- 6 tbspvegetable oil
- 3onion, skin on
- 36 clovesgarlic
- 3knob fresh ginger, about 7.5 cm
- 6leeks
- 72scallions, white parts only (keep the greens for serving)
- 18 ozwhole mushrooms or mushroom trimmings
- 3 lbpork fatback, in one slab
Tare
- 90 gkombu
- 90 gbonito flakes (katsuobushi)
- 90 gsalted dried anchovies or sardines (niboshi), whole
- 90 gdried shiitake, whole
- 1500 glight soy sauce
- 15 gsugar
- 4500 gwater
Chashu Pork Belly
- 6 to 7.5 lbskinless pork belly, in one slab
- 3Tokyo negi (long green onion), green part only, or the green top of a leek
- 12 slicesfresh ginger, unpeeled
- 3 tbspneutral oil
- 3 cupssake
- 3 cupssoy sauce
- 6 cupswater
- 2 cupssugar
Ajitama (Marinated Eggs)
- 24large eggs, straight from the fridge
- 1 ½ cupssoy sauce
- 1 ½ cupsmirin
- 1 ½ cupssake, or water
- 6 tspsugar
Mayu (Black Garlic Oil)
- ¾ cuptoasted sesame oil
- 15 clovesgarlic
To Serve
- 3360 gfresh ramen noodles