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Ingredients
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Broth
Noodles and Toppings
Method
Prepare the Broth
- 1
Prepare the Bones
Place the pork bones in a large pot and cover them with cold water. Bring to a boil over high heat. Once boiling, boil for 10 minutes to remove impurities. Drain and rinse the bones under cold water.
- 2
Cook the Broth
In a large pot, combine the cleaned pork bones, 4 liters of water, mirin, soy sauce, salt, garlic cloves, ginger, and green onions. Bring to a boil over high heat, then reduce to a low simmer. Cover and let simmer for at least 12 hours, adding water as needed to keep the bones submerged.
Prepare Noodles and Toppings
- 3
Cook the Ramen Noodles
In a separate pot, bring salted water to a boil. Add the ramen noodles and cook according to package instructions, usually 3-5 minutes. Drain and rinse under cold water to stop cooking.
- 4
- 5
Slice Chashu Pork
Thinly slice the chashu pork into bite-sized pieces and set aside.
Assemble the Ramen
- 6
Serve the Ramen
In a bowl, place a serving of cooked ramen noodles. Ladle the hot tonkotsu broth over the noodles, ensuring the broth is steaming. Top with slices of chashu pork, a soft-boiled egg cut in half, menma, and nori sheets. Garnish with chopped green onions and sesame seeds.