Tonkotsu Ramen

Step 1

Blanch pork bones and chicken carcass in boiling water for 3 minutes to remove impurities. Rinse thoroughly under cold water.

Step 2

In a 12-quart stockpot, add 4 quarts fresh water and bring to a boil. Add blanched bones, pork shoulder, and ginger slices.

Step 3

Reduce heat to a simmer and skim foam off the surface for 20 minutes. Add smashed garlic, scallion whites, and kombu.

Step 4

Simmer uncovered for 12 hours, maintaining a gentle bubble. Do not stir. Top up water if needed to keep bones covered.

Step 5

Strain broth through cheesecloth into a clean pot. Discard solids. Season with salt to taste. Skim fat from surface or chill to remove solidified fat.

Step 6

Score pork belly skin in a crosshatch pattern. Bring a Dutch oven of water to boil and blanch pork belly for 5 minutes. Drain and pat dry.

Step 7

In the same Dutch oven, combine soy sauce, mirin, sake, 1 cup water, ginger, garlic, and scallion. Bring to a simmer.

Step 8

Add pork belly skin-side up. Cover with a drop lid (or parchment paper) and simmer over low heat for 3 hours, basting occasionally.

Step 9

Remove from heat and let cool in the braising liquid. Slice into 0.5-inch thick slices before serving. Reserve braising liquid.

Step 10

Bring a small pot of water to a boil. Gently add eggs and cook for 6.5 minutes for a jammy yolk.

Step 11

Transfer to an ice bath immediately. Once cooled, peel carefully under cool running water.

Step 12

Marinate peeled eggs in a mixture of 1:1 soy sauce and mirin for at least 2 hours or overnight.

Step 13

Bring a pot of water to a rolling boil. Cook fresh ramen noodles according to package directions, usually 3-4 minutes. Drain and rinse briefly.

Step 14

Heat 2 large bowls and add 1.5 tablespoons tare and 0.25 teaspoon sesame oil to each.

Step 15

Heat tonkotsu broth to a boil and add to bowls, whisking to combine with tare.

Step 16

Divide cooked noodles between bowls. Top each with chashu pork slices, halved soft-boiled egg, menma, nori strips, scallion, and bonito flakes.

Step 17

Serve immediately while broth is hot.