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Homemade Tonkotsu Ramen

Ingredients

• 2½ lb ramen noodles, cooked according to package directions
• 5 oz pork fat
• 4 lb pig hocks and/or trotters, ask the butcher to cut the smallest piece possible
• 2 lb chicken backs, cut into small pieces
• 1 lb chicken feet
• 1 large onion, peeled and slit around
• 1 whole garlic
• 2 inches ginger, sliced
• 1 leek, sliced
• 15 green onions, white parts only, cut them in half across
• 5 – 8 slices of white oyster mushrooms
• 1 (8-qt) heavy stock pot or an equivalent
• 1½ lb slab boneless pork belly, rolled and secured with strings
• 1 cup water
• ½ cup soy sauce
• 1 cup white grape juice
• 1 tsp lemon juice
• 2 tbs sugar
• 5 green onions, halved
• 1 whole garlic, bruised
• 2 inches of ginger, sliced
• 2 whole shallots, halved
• ½ tsp whole black peppercorn
• Sauce from chashu
• 3 eggs
• Chashu sauce
• Mayu (see notes below)
• Salt
• Soy Sauce
• Tahini
• Miso paste
• Garlic and shallot oil
• Sesame oil
• Enoki, blanched quickly in hot broth or hot water
• Black fungus mushroom, blanched in hot broth or hot water for a couple minutes
• 15 green onions (green parts from broth), thinly sliced
• Nori (Seaweed for sushi), squared 4? by 4?
• Garlic, sliced and fried until crispy

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