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
• 89 mlvegetable oil
• 3onion, skin on
• 36 clovesgarlic
• 3knob fresh ginger, about 7.5 cm
• 6leeks
• 72scallions, 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
• 3Tokyo negi (long green onion), green part only, or the green top of a leek
• 12 slicesfresh ginger, unpeeled
• 44 mlneutral oil
• 710 mlsake
• 710 mlsoy sauce
• 1.42 lwater
• 475 mlsugar

Ajitama (Marinated Eggs)

• 24large eggs, straight from the fridge
• 355 mlsoy sauce
• 355 mlmirin
• 355 mlsake, or water
• 30 mlsugar

Mayu (Black Garlic Oil)

• 175 mltoasted sesame oil
• 15 clovesgarlic

To Serve

• 3360 gfresh ramen noodles