Classic Tonkotsu Ramen

1.Prepare the broth: Place pork bones and trotters in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes, then drain and rinse bones under cold water to remove impurities.

2.Clean the pot and return the bones to it. Add 12 cups of fresh water, onion, garlic, ginger, leeks, and dried shiitake mushrooms. Bring to a boil, then reduce heat to a gentle simmer. Skim any scum from the surface every 30 minutes.

3.Simmer the broth uncovered for 12 hours, adding water as needed to keep bones submerged. The broth should become milky white and rich in flavor.

4.While the broth simmers, prepare chashu pork: In a small pot, combine soy sauce, mirin, sake, and sugar. Bring to a simmer to dissolve sugar.

5.Roll pork belly slices tightly and tie with kitchen twine. Brown the pork belly in vegetable oil over medium heat until golden on all sides.

6.Add the browned pork belly to the simmering sauce and cook on low heat for 1.5 hours, turning occasionally. Remove and let cool, then slice thinly.

7.Soft-boil eggs: Bring water to a boil in a small pot. Gently add eggs and boil for 6 minutes. Transfer eggs to an ice bath to cool, then peel carefully.

8.Prepare ramen noodles according to package instructions, typically boiling for 2-3 minutes until chewy but cooked through. Drain and set aside.

9.Strain the broth through a fine sieve into another pot. Season with salt and white pepper to taste, keeping it hot.

10.To assemble: Divide noodles into four bowls. Ladle hot tonkotsu broth over noodles.

11.Top each bowl with sliced chashu pork, halved soft-boiled eggs, sliced green onions, nori strips, and pickled bamboo shoots if using.

12.Serve immediately, encouraging diners to enjoy the rich, creamy broth with tender pork and chewy noodles.