Tonkotsu Ramen

A rich, creamy pork-bone ramen built on long-simmered tonkotsu broth, topped with chashu, soft egg and scallion.

Ingredients

• 3 lb pork neck and trotter bones
• 1 lb chicken backs
• 1 onion, halved
• 1 head garlic, halved crosswise
• 3-inch piece fresh ginger, sliced
• 4 portions fresh ramen noodles
• 1/2 cup soy tare (1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, simmered)
• 8 slices braised pork chashu
• 4 soft-boiled marinated eggs (ajitama), halved
• 2 scallions, thinly sliced
• 1/2 cup menma (seasoned bamboo shoots)
• 4 sheets toasted nori
• Toasted sesame seeds, for garnish

Directions

1. Blanch the pork and chicken bones in boiling water for 10 minutes, then drain and rinse off the scum.
2. Return the bones to a clean stockpot, cover generously with water, add the onion, garlic and ginger, and bring to a hard rolling boil.
3. Boil vigorously, topping up with water as needed, for 10 to 12 hours until the broth turns milky white and emulsified; strain.
4. For each bowl, place 2 tablespoons soy tare in the bottom and ladle in about 2 cups of the hot tonkotsu broth.
5. Cook the ramen noodles in boiling water for about 2 minutes, drain thoroughly, and nest into each bowl of broth.
6. Top with chashu, a halved egg, menma, scallions, a sheet of nori and a sprinkle of sesame seeds; serve immediately.

Notes

Modeled on the tonkotsu ramen Chef Masaharu Morimoto serves at his Momosan ramen shops.