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)
• 1.13 lbwhole mushrooms or mushroom trimmings
• 3 lbpork fatback, in one slab

Tare

• 3.25 ozkombu
• 3.25 ozbonito flakes (katsuobushi)
• 3.25 ozsalted dried anchovies or sardines (niboshi), whole
• 3.25 ozdried shiitake, whole
• 3.31 lblight soy sauce
• 1 ¼ tbspsugar
• 9.92 lbwater

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
• 2 tbspsugar

Mayu (Black Garlic Oil)

• ¾ cuptoasted sesame oil
• 15 clovesgarlic

To Serve

• 7.41 lbfresh ramen noodles