Real Tonkotsu Ramen

1. 1

   Put the pigs' trotters inside a large stockpot and cover them with water by 2 inches. Bring the liquid to a rolling boil and cook for 10 minutes to blanch, using a spoon to skim off the foamy scum rising to the top.

2. 2

   Pour the contents through a colander to drain the bones, then rinse them well under cold water to remove any residual debris. Wash the stockpot, put the bones back inside, and pour in fresh water until it rises about 3 inches above them.

3. 3

   Toss the green onions, shallots, yellow onion, ginger, and garlic into the pot. Heat over high heat until a rapid boil is achieved, then adjust the flame slightly downward to keep a steady, active boil without letting it subside to a simmer. Put a lid on the pot and boil for 12 hours, giving it a stir once an hour so the bones do not stick or burn. Pour in additional water as the liquid level drops to ensure the bones stay fully covered. After 12 hours, the broth should have reduced by about 25% and taken on a milky-white appearance.

4. 4

   To make the chashu pork, combine the green onions, ginger, garlic, sake, Shaoxing wine, mirin, soy sauce, and water in a pot that is oven-safe. Roll up the pork belly tightly along its length to form a log, then bind it firmly with kitchen twine at three different points.

5. 5

   Put the rolled pork belly inside the braising liquid. Heat on the stove until boiling, then lower to a simmer. Put a lid on loosely and cook in an oven preheated to 300°F (150°C) for 3 to 4 hours, or until it is perfectly tender. Flip and baste the meat every 30 minutes. When finished, allow it to cool, undo the kitchen twine, and cut it into rounds that are 1/2-inch thick.

6. 6

   To get the toppings ready, heat a pot of water to a rolling boil. Carefully slide the eggs into the water and let them boil gently without a lid for 6 1/2 to 7 minutes. Move them at once into an ice bath so they cool completely, then peel and slice them in half. Soak the dried shiitake mushrooms in 2 cups of hot water, covering with plastic wrap to ensure they stay underwater; when they are soft, cut them into slices and save the soaking water. Cut the green onion greens into thin slices and slice the sheets of nori into small rectangles.

7. 7

   To make the tare, put the kombu and 3/4 cup of water into a small saucepan. Warm over medium-low heat until steam rises but the liquid does not boil. Remove from the heat source, cover with a lid, and let it steep for 10 minutes. Mix in the bonito flakes and let sit for an additional 5 minutes before pouring the mixture through a fine wire strainer. Mix this dashi with the soy sauce, mirin, 1/4 cup of the saved chashu braising liquid, 1/4 cup of the shiitake mushroom soaking liquid, and enough salt to taste, ensuring it has a distinctly salty flavor.

8. 8

   To put the ramen together, boil the ramen noodles in water following the directions on the package. Pour the 12-hour tonkotsu broth through a strainer to discard the bones and vegetables.

9. 9

   Ladle a few spoonfuls of the tare into the bottom of each bowl. Pour the hot tonkotsu broth over it and stir to combine. Distribute the cooked noodles into the bowls, then garnish each with one or two slices of chashu pork, two halves of a soft-boiled egg, green onions, shiitake mushrooms, enoki mushrooms, and sheets of nori.

Recipe by @Joshua Weissman on YouTube. See the original for their notes and tips.