Ramen - Tonkotsu Style

PREPARE Rinse the pork bones thoroughly under cold water to remove any impurities.. Pork bones are rinsed clean.

BLANCH Place the pork bones in a large pot, cover with cold water, and bring to a boil. Boil for 10 minutes to remove impurities. Drain and rinse the bones again.. Pork bones have been boiled and rinsed.

TRANSFER Transfer the blanched pork bones to a clean, large stockpot. Add 5 quarts of fresh, cold water.. Blanched pork bones are in the stockpot with fresh water.

ADD Add sliced ginger and crushed garlic to the pot.. Ginger and garlic have been added to the pot.

BRING Bring the pot to a rolling boil, then reduce the heat to a vigorous simmer. Simmer uncovered for at least 18 hours, or up to 24 hours.. Broth is simmering vigorously.

SKIM Skim off any scum or impurities that rise to the surface during the first few hours of simmering.. Scum and impurities have been skimmed from the broth.

STRAIN After simmering, strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.. Broth has been strained and solids discarded.

COOL Cool the broth quickly in an ice bath. This helps to preserve the flavor and prevent spoilage. Once cooled, refrigerate until ready to use.. Broth has been cooled and refrigerated.

COMBINE In a small saucepan, combine soy sauce, mirin, and sake for the tare. Bring to a simmer over medium heat and cook for 2-3 minutes. Remove from heat and set aside.. Tare mixture has been simmered and set aside.

PREPARE Prepare the chashu pork belly. Place the pork belly in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour, or until tender.. Pork belly has been simmered until tender.

COMBINE In a separate saucepan, combine soy sauce, mirin, sake, and sugar for the chashu marinade. Bring to a simmer.. Chashu marinade has been prepared and is simmering.

TRANSFER Transfer the cooked pork belly to the marinade. Let it cool and marinate in the refrigerator for at least 4 hours, or preferably overnight.. Pork belly is marinating in the refrigerator.

SLICE Slice the marinated pork belly into thin slices.. Marinated pork belly is sliced.

PREPARE Prepare the ajitsuke tamago (marinated eggs). Gently boil eggs for 6 minutes for a runny yolk. Immediately transfer to an ice bath to stop cooking.. Eggs have been boiled and are in an ice bath.

PEEL Peel the eggs carefully and marinate in a mixture of soy sauce and mirin for at least 2 hours, or overnight.. Eggs have been peeled and are marinating.

HALVE Halve the marinated eggs lengthwise.. Marinated eggs have been halved.

COOK Cook the ramen noodles according to package directions.. Ramen noodles are cooked.

ASSEMBLE To assemble the ramen, add the tare to each bowl. Then, add the hot tonkotsu broth. Add the cooked noodles, followed by slices of chashu pork belly and half of a marinated egg. Garnish with sliced green onions and sesame seeds.. Ramen bowls are assembled with all components.

SERVE Serve immediately and enjoy!. Ramen is served.