Name: Japanese Tonkotsu Ramen
Prep time: 30 min
Cook time: 480 min
Yield: 6
Ingredients: 4 lbs pork bones; 1 lb pork belly; 6 large eggs; 6 portions fresh ramen noodles; 1 large onion; 1 head garlic; 3 inch ginger; 1 cup soy sauce; 0.5 cup mirin; 0.5 cup sake; 4 green onions; 1 sheet nori; 2 tbsp sesame oil

Blanch pork bones in boiling water for 10 minutes. Drain and rinse thoroughly under cold water, scrubbing off any dark bits. This ensures a clean, white broth.

Place cleaned bones in a large stockpot. Add onion, garlic, and ginger. Cover with water by 2 inches and bring to a rolling boil.

Reduce heat to maintain a vigorous simmer. Cook for 8-12 hours, adding water as needed to keep bones covered. The broth should turn creamy white.

For chashu: Roll and tie pork belly. Combine soy sauce, mirin, and sake in a pot. Add pork belly and simmer for 2-3 hours until tender. Let cool in liquid, then slice.

For soft-boiled eggs: Boil eggs for 6.5 minutes. Transfer to ice water. Peel and marinate in reserved chashu liquid for at least 4 hours.

Strain broth and season with salt to taste. Cook ramen noodles according to package directions.

Assemble bowls: Add 2 tablespoons sesame oil to each bowl, ladle in hot broth, add noodles, and top with chashu, halved egg, green onions, and nori.

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Japanese Tonkotsu Ramen

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Susie Chen

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