Authentic Tonkotsu Ramen

1.Prepare the broth: Rinse pork bones and trotters under cold water to remove impurities. Place them in a large stockpot and cover with cold water. Bring to a rolling boil for 15 minutes, then drain and rinse bones thoroughly to remove scum. Clean the pot.

2.Return cleaned bones and trotters to the pot. Add 6 cups of fresh water, onion halves, garlic halves, sliced ginger, leeks, and dried shiitake mushrooms. Bring to a boil, then reduce to a rapid simmer. Simmer uncovered for 12 hours, occasionally skimming off any scum or fat that rises to the surface. Add water as needed to keep bones submerged.

3.After 12 hours, strain the broth through a fine mesh sieve into another pot. Discard solids. Return broth to a gentle simmer and season with salt and white pepper to taste. Keep warm.

4.Prepare chashu pork: In a small saucepan, combine soy sauce, mirin, sake, sugar, and 1 cup water. Bring to a simmer until sugar dissolves. In a skillet, heat vegetable oil over medium-high heat. Sear pork belly slices on all sides until golden brown.

5.Place seared pork belly into the simmering sauce. Reduce heat to low and simmer gently for 1 hour, turning occasionally to coat evenly. Remove pork and let cool slightly, then slice thinly.

6.Soft boil eggs: Bring a pot of water to a boil. Gently lower eggs into boiling water and cook for exactly 6 minutes. Immediately transfer eggs to an ice bath to stop cooking. Once cooled, peel eggs and marinate in some of the chashu sauce for at least 1 hour or overnight for best flavor.

7.Cook ramen noodles according to package instructions until just tender. Drain and divide noodles into four serving bowls.

8.Assemble ramen bowls: Ladle hot Tonkotsu broth over noodles. Top each bowl with sliced chashu pork, halved soft boiled eggs, sliced scallions, and optional nori sheets and pickled ginger.

9.Serve immediately, encouraging diners to mix ingredients and enjoy the rich, creamy broth with tender pork and perfectly cooked noodles.