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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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