Tonkotsu Ramen

Blanch pork bones in a large pot of boiling water for 2 minutes. Drain, rinse under cold water, and scrub to remove any impurities.

Return cleaned bones to the pot and cover with 12 cups cold water. Bring to a boil, then immediately reduce heat to a gentle simmer.

Add halved onion and crushed ginger to the pot. Simmer uncovered for 6–8 hours, skimming fat and foam from the surface every 30 minutes for the first 2 hours.

After 6 hours, add crushed garlic cloves and soy sauce. Continue simmering for 1–2 more hours until the broth turns creamy and milky white.

Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Stir in mirin if using. Taste and adjust seasoning with soy sauce or salt.

If using pork belly or tenderloin, sear slices in a hot pan until lightly caramelized, then set aside. If braising whole, simmer in broth for 45 minutes–1 hour until tender.

For eggs, bring a separate pot of water to boil, gently add eggs, and cook for 6 minutes for soft yolks. Transfer to ice water, peel, and halve just before serving.

In a separate pot, cook ramen noodles according to package directions (usually 3–4 minutes for fresh, 4–5 for dried). Drain well and divide among serving bowls.

Ladle hot broth over noodles in each bowl, reserving about 1.5 cups per serving.

Top each bowl with 2 oz of pork protein, one egg half, a handful of bamboo shoots, and a pinch of nori strips.

Sprinkle sesame seeds over the top and scatter green onion (white parts) throughout the bowl. Serve immediately while broth is steaming hot.