Tonkotsu Ramen

by Leo Hartmann

24 servings

Tonkotsu Broth

• 4080 gpig trotters, split lengthwise or cut into 2.5 cm discs
• 2720 gchicken backs and carcasses, skin and excess fat removed
• ≈ 82 gvegetable oil
• ≈ 450 gonion, skin on
• ≈ 110 ggarlic
• 120 gknob fresh ginger, about 7.5 cm
• ≈ 535 gleeks
• ≈ 1080 gscallions, white parts only (keep the greens for serving)
• 510 gwhole mushrooms or mushroom trimmings
• 1360 gpork 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

• 2720 to 3400 gskinless pork belly, in one slab
• ≈ 265 gTokyo negi (long green onion), green part only, or the green top of a leek
• ≈ 26 gfresh ginger, unpeeled
• ≈ 41 gneutral oil
• ≈ 700 gsake
• ≈ 765 gsoy sauce
• ≈ 1420 gwater
• ≈ 400 gsugar

Ajitama (Marinated Eggs)

• ≈ 1200 glarge eggs, straight from the fridge
• ≈ 385 gsoy sauce
• ≈ 425 gmirin
• ≈ 350 gsake, or water
• ≈ 25 gsugar

Mayu (Black Garlic Oil)

• ≈ 165 gtoasted sesame oil
• ≈ 45 ggarlic

To Serve

• 3360 gfresh ramen noodles