Tonkotsu Ramen

by Leo Hartmann

8 servings

Tonkotsu Broth

• 1360 gpig trotters, split lengthwise or cut into 2.5 cm discs
• 905 gchicken backs and carcasses, skin and excess fat removed
• ≈ 27 gvegetable oil
• ≈ 150 gonion, skin on
• ≈ 36 ggarlic
• 40 gknob fresh ginger, about 7.5 cm
• ≈ 180 gleeks
• ≈ 360 gscallions, white parts only (keep the greens for serving)
• 170 gwhole mushrooms or mushroom trimmings
• 455 gpork fatback, in one slab

Tare

• 30 gkombu
• 30 gbonito flakes (katsuobushi)
• 30 gsalted dried anchovies or sardines (niboshi), whole
• 30 gdried shiitake, whole
• 500 glight soy sauce
• 5 gsugar
• 1500 gwater

Chashu Pork Belly

• 905 to 1130 gskinless pork belly, in one slab
• ≈ 89 gTokyo negi (long green onion), green part only, or the green top of a leek
• ≈ 9 gfresh ginger, unpeeled
• ≈ 14 gneutral oil
• ≈ 235 gsake
• ≈ 255 gsoy sauce
• ≈ 475 gwater
• ≈ 135 gsugar

Ajitama (Marinated Eggs)

• ≈ 400 glarge eggs, straight from the fridge
• ≈ 130 gsoy sauce
• ≈ 140 gmirin
• ≈ 115 gsake, or water
• ≈ 8.5 gsugar

Mayu (Black Garlic Oil)

• ≈ 54 gtoasted sesame oil
• ≈ 15 ggarlic

To Serve

• 1120 gfresh ramen noodles