TONKOTSU RAMEN

Ice Cream

Yuzu Sorbet

Coke/Diet Coke / Sprite / Canada Dry/Fuze Iced Tea

Soda Pop

Oolong Tea

Organic Matcha

Ramune

Sapporo Premium

Asahi

Tan Tan Ramen

Green Onions

Specially made spicy tare sauce

The broth's 'Tare' sauce

Tonkotsu Broth

FRESH HIGH QUALITY NOODLES

THE ONE

PORK BELLY SLICESチャーシューらーめん

CHASHU

MUSHROOMWOOD EAR MUSHROOMSきくらげらーめん

KIKURAGE

MOYASHI

AJITAMA

ORIGINAL

Rinse the pork bones under cold water. Place bones in a large stockpot and cover with cold water. Add 1 tablespoon vegetable oil (this helps reduce scum sticking). Bring to a vigorous boil and boil for 10–15 minutes until scum and impurities rise. Drain bones into a colander and thoroughly rinse bones and the pot to remove all residue.

Clean and blanch bones

Return cleaned bones to the pot and add about 6 liters (or enough to cover bones) of fresh cold water. Add smashed ginger, smashed garlic, halved onion, chopped leek, kombu, and dried shiitake. Bring to a brisk simmer over high heat. Once simmering, reduce heat to maintain a lively simmer (not a full rolling boil) and cook uncovered for 8–12 hours. Occasionally skim surface foam and fat for a clearer broth. For a thicker, milky tonkotsu broth, toward the first 2–4 hours allow a higher simmer and gently agitate bones with a long-handled spoon or tilt the pot periodically to emulsify collagen and marrow into the liquid.

Simmer the broth

After the long simmer, remove large solids with tongs and discard. Strain broth through a fine-mesh sieve lined with cheesecloth into another pot to remove small particles. If desired, strain a second time for clarity. Season lightly with 2 teaspoons salt. Keep broth hot; if you’ll store it, cool quickly and refrigerate (up to 3 days) or freeze (up to 3 months).

Finish and strain

Combine 1/2 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 teaspoon sugar and 1/4 cup concentrated chicken stock (optional) in a small saucepan. Bring to a gentle simmer over low heat just until sugar dissolves and alcohol cooks off, about 2–3 minutes. Remove from heat and let cool. Taste and adjust: increase soy for saltiness, mirin for sweetness. Keep at room temperature until ready to assemble. (Makes enough tare for 4 bowls.)

Roll the pork belly into a tight log and tie at 1–2 inch intervals with kitchen twine. Sear the rolled belly in a hot skillet to brown all sides, about 6–8 minutes total.

Roll and sear

In a pot large enough to hold the belly, combine 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 1 cup water, 2 tablespoons sugar, sliced ginger, and 3 smashed garlic cloves. Add the seared belly, skin-side down. Bring to a gentle simmer, then cover and braise over low heat for 1.5–2 hours, turning the roll occasionally so it braises evenly. Alternatively, braise in a 325°F (160°C) oven covered for the same time.

Braise

Remove pork from braising liquid and let cool to room temperature in the liquid to absorb flavor (30–60 minutes). Remove twine and slice thinly (1/8–1/4 inch). Reserve some braising liquid to brush on slices when assembling bowls.

Cool and slice

Bring a pot of water to a gentle boil. Lower 4 room-temperature eggs into boiling water and cook 6–7 minutes for jammy yolks. Transfer eggs to an ice bath to stop cooking. Peel carefully. Marinate eggs in a mixture of 1/4 cup soy sauce and 1/4 cup mirin (can top with water if needed to cover) for at least 2 hours or up to overnight in the refrigerator. Slice in half before serving.

Prepare ajitsuke tamago (soft-boiled marinated eggs)

Bring a large pot of water to a rolling boil. Cook fresh ramen noodles according to package directions (usually 1–3 minutes) until just al dente. If using dried noodles, cook 3–5 minutes. Do not overcook. Drain and briefly rinse only if noodles will be held; otherwise serve immediately.

Cook noodles

Warm bowls by filling with hot water briefly, then drain. Place 1–2 tablespoons of tare into each bowl (adjust to taste). Ladle 600–700 ml hot tonkotsu broth per bowl over the tare and stir to combine. Add cooked noodles (one serving per bowl). Arrange 3–4 slices of chashu, half a marinated egg, a small handful of bamboo shoots (menma), sliced green onions, and a sheet of nori on each bowl. Finish with a few drops of sesame oil and a pinch of white pepper; add rayu or togarashi for heat if desired.

Assemble bowls

Serve immediately while hot. Encourage diners to eat noodles quickly to maintain texture; broth can be sipped and enjoyed throughout the meal.

Serve

pork bones (neck, femur, trotters)

water

ginger, smashed

garlic cloves, smashed

onion, halved

leek (white part), roughly chopped

vegetable oil (for parboiling pan)

salt

kombu (dried kelp)

dried shiitake

soy sauce (dark or regular)

mirin

sake

granulated sugar

chicken stock (optional, concentrated)

pork belly, rolled

soy sauce

ginger, sliced

fresh or dried ramen noodles

soft-boiled eggs (ajitsuke tamago)

green onions, thinly sliced

bamboo shoots (menma)

nori (seaweed sheets), halved

sesame oil (optional)

said chili oil (rayu) or togarashi (optional)

white pepper or freshly ground pepper

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Add 3 tablespoons granulated sugar and 1 teaspoon fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is hot and small bubbles form around the edges (steam rising), about 5–7 minutes. Do not boil.

Warm the milk and cream

While the milk warms, whisk 4 egg yolks in a medium bowl until smooth. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper them and prevent curdling.

Temper the yolks

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly. Cook over low to medium-low heat, stirring frequently with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C) and leaves a clear line when you run your finger across the coated spoon, about 4–6 minutes. Do not let it boil.

Finish custard on stove

Remove from heat and immediately stir in 2 teaspoons pure vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Place the bowl in an ice bath (or set aside) and cool to room temperature, stirring occasionally to speed cooling, about 15–20 minutes. For best results chill in the refrigerator for at least 2 hours or up to overnight to fully cool and mature the flavors.

Strain and cool

Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.

Churn the ice cream

In the last 2–3 minutes of churning, add 1/2 cup dark chocolate chips (or chopped chocolate) and 1/4 cup chopped toasted nuts so they mix evenly into the ice cream. If you prefer ribbons or swirls (like fudge or caramel), add them after churning in layers while transferring to the freezer container.

Add mix-ins

Transfer the churned ice cream to an airtight container, smooth the top, press a piece of parchment directly on the surface to limit ice crystals, and close the lid. Freeze for at least 3–4 hours to firm up to scoopable consistency; for best texture, freeze 6+ hours.

Harden in freezer

Scoop the ice cream into bowls or cones. Sprinkle a pinch of flaky sea salt to taste if using. Let scoops sit at room temperature 2–3 minutes before serving for easier scooping.

whole milk

heavy cream

egg yolks

fine sea salt

pure vanilla extract

dark chocolate chips (or chopped chocolate)

chopped toasted nuts (almonds, pecans, etc.)

pinch of flaky sea salt

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Add 2 tablespoons invert sugar (or light corn syrup/honey). Warm over medium heat, stirring constantly until all sugar dissolves and the mixture just reaches a gentle simmer. Do not boil vigorously. Remove from heat.

Make simple syrup with invert sugar

Allow the syrup to cool to room temperature (about 15–20 minutes). Stir in 1 teaspoon fine sea salt until dissolved.

Cool syrup and season

In a bowl or large measuring cup, combine 1 cup yuzu juice with the cooled syrup. Taste and adjust: if too tart, add up to 1 tablespoon more simple syrup (sugar dissolved in hot water) or 1 tablespoon extra invert sugar; if too sweet, add a splash (1–2 teaspoons) of water or additional yuzu to balance.

Combine with yuzu juice

Cover the mixture and refrigerate until thoroughly cold — at least 2 hours or overnight. Sorbet base must be very cold before churning for optimal texture.

Chill the sorbet base

Pour the chilled sorbet base into a prepared ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes, depending on machine).

Churn

Transfer churned sorbet into a shallow, airtight container. Smooth the surface, press a piece of parchment directly on the surface to prevent ice crystals, and freeze for at least 2–4 hours to firm up to scoopable texture.

Harden

If using yuzu zest, fold the finely grated 1 teaspoon zest into the sorbet either just before transferring to the container or sprinkle on top before hardening for an extra burst of aromatics.

When serving, scoop into chilled bowls or glasses and garnish with a small mint leaf and a thin yuzu or lemon slice. Serve immediately.

fresh yuzu juice (or bottled yuzu concentrate)

invert sugar (or light corn syrup or honey)

yuzu zest (very finely grated)

fresh mint leaves

thin yuzu or lemon slices

If possible, chill the glass in the freezer for 5–10 minutes or fill it briefly with ice water to cool, then discard the water. Add 1 cup of fresh ice cubes to the glass.

Chill and prepare glass

Open one can of the chosen soda (Coke, Diet Coke, Sprite, or Canada Dry) using the tab. Hold the glass at a slight angle (about 45°) and slowly pour the soda down the inside of the glass to preserve carbonation and reduce foaming.

Allow foam to settle. Top off gently if needed to reach about 1 cm (1/4 inch) below the rim. Do not overpour to avoid overflow as carbonation releases.

If desired, garnish with a lemon or lime wedge on the rim or a maraschino cherry added to the drink. Serve immediately with a straw or stirring spoon.

Chill the bottled iced tea beforehand. Add 1 cup of fresh ice cubes to the serving glass.

Open the Fuze Iced Tea bottle and pour slowly into the prepared glass. Stop about 1 cm (1/4 inch) below the rim.

Garnish with a lemon wedge if desired and serve immediately.

For a refreshing variation, add a squeeze of lime (about 1/2 wedge) into the glass of ice before pouring. Pour Canada Dry ginger ale slowly over the ice and lime. Stir gently once with a spoon to combine.

To avoid excessive fizz when pouring, pour against the side of the glass at a 45° angle. If serving to someone who prefers less sweetness, consider serving Diet Coke or offering a tall glass with extra ice.

Dispose of empty cans or bottles, rinse and dry glassware after use. Store unopened cans/bottles in a cool, dry place or refrigerator.

Coca-Cola (regular)

Diet Coca-Cola

Sprite

Canada Dry Ginger Ale

Fuze Iced Tea (bottled)

Ice cubes

Lemon wedge

Lime wedge

Maraschino cherry

Highball glass or serving glass

Bar spoon or stirring spoon

Can/Bottle opener (if needed)

Measure 12 oz (about 355 ml) fresh, filtered water. Heat to 185–205°F (85–96°C). For lighter, greener oolongs aim for the lower end (~185°F); for darker, more roasted oolongs aim closer to 200–205°F. If you don't have a thermometer, bring water to a gentle boil then let sit 1 minute for lighter oolong or 30 seconds for darker.

Measure and heat water

Warm the teapot or cup by rinsing with a small amount of the hot water, then discard that water. Warming the vessel helps maintain infusion temperature.

Place 2 tsp loose oolong tea leaves into your teapot, gaiwan, or infuser inside a cup. Adjust up to 1 tsp more for stronger brew or for a larger cup.

Add tea leaves

Pour the hot water over the leaves to cover them and fill the vessel (about 12 oz total). For the first infusion, steep for 1 to 2 minutes. Lighter oolongs typically need 1–1.5 minutes; darker oolongs 1.5–2 minutes.

First infusion

Pour the tea into your cup or a serving pitcher to stop the infusion. Taste and evaluate strength. If it’s too weak, increase steep time or leaf amount for next infusion.

Pour and taste

Oolong rewards multiple short infusions. For the 2nd infusion add 15–30 seconds to the previous steep (e.g., 1:30–2:30 minutes). For the 3rd and later infusions add another 15–30 seconds each time. You can typically get 3–6 good infusions depending on leaf quality.

Subsequent steeps

Re-steep using the same leaves with the same water temperature. Stop infusing when the flavor becomes too weak.

If desired, stir in up to 1 tsp honey or sugar to taste while the tea is hot. Add a slice of lemon or 2 tbsp milk if preferred—note milk is uncommon with delicate oolong but works with darker, roasted varieties.

Sweeten or add extras

Serve immediately. Enjoy the aroma and taste the changing character across infusions.

oolong tea leaves (loose)

honey or sugar

fresh lemon

milk (dairy or plant)

Sift 2 tsp (about 2 g per tsp, total ~4 g) of ceremonial grade organic matcha through a fine mesh sieve into the matcha bowl to remove any clumps. Use the back of a spoon to push powder through if needed.

Sift

Bring fresh water to a boil and then let it cool until it reaches 75–80°C (170–175°F). If you don't have a thermometer, remove from heat and wait 3–4 minutes. Measure 60 ml of this hot water.

Heat Water to Correct Temperature

Pour the 60 ml of hot water over the sifted matcha. Using a bamboo whisk (chasen) or small milk frother, whisk briskly in a zig-zag (W or M) motion for 15–25 seconds until a bright green froth with fine bubbles forms on the surface and there are no visible clumps. If using a frother, froth until smooth and slightly creamy.

Whisk

Taste the matcha. If too strong, add a small amount of hot water to dilute to taste. If preparing thin (usucha) style, add additional hot water up to 120 ml total.

Adjust Strength

If you prefer a sweetened matcha, stir in 1 tsp of honey, agave, or maple syrup immediately after whisking so it dissolves evenly.

Sweeten (Optional)

Heat 120 ml of your chosen milk until steaming (do not boil). Froth the milk lightly and pour it gently into the prepared matcha while holding back foam with a spoon; then spoon the foam on top. Adjust milk quantity for strength preference.

Make a Matcha Latte (Optional Hot)

Fill a serving glass with ice cubes. After whisking the matcha concentrate (use 60 ml water), pour the matcha over the ice and top with 120 ml cold milk or cold water. Stir gently to combine. For best texture, prepare matcha a little stronger if iced so flavor remains after dilution.

Make Iced Matcha (Optional Cold)

Serve immediately to enjoy the fresh vegetal aroma and bright green color. Matcha is best consumed within a few minutes of whisking.

Store unused matcha powder in an airtight container, kept in a cool, dark place or refrigerated to preserve flavor. Use within 1–2 months for optimal freshness.

ceremonial grade organic matcha powder

hot water (not boiling)

optional: cold water or hot water for adjusting strength

organic dairy milk or plant milk (almond, oat, soy)

natural sweetener (honey, agave, maple syrup)

ice cubes (for iced matcha)

matcha bowl (chawan) or small bowl

bamboo whisk (chasen) or small milk frother

finely sifting spoon or small sieve

measuring spoon

In a small saucepan, combine 0.25 cups granulated sugar with 2 tablespoons (about 30 ml) water. Warm over low heat, stirring, just until the sugar dissolves completely (do not boil). Remove from heat and let cool to room temperature.

Make sugar solution

Stir 0.5 tsp citric acid and a pinch of salt into the cooled sugar solution until fully dissolved. This creates the lightly tart, bright backbone typical of Ramune.

Add acidity and salt

In a small bowl, combine 0.5 tsp lemon-lime flavoring (or 0.5 tsp lemon extract) with 1 tablespoon of the cooled sugar-acid solution. Mix to integrate; set aside.

Original (lemon-lime variant)

If preparing Strawberry, mix 0.25 cup strawberry puree or syrup with 1 tablespoon of the cooled sugar-acid solution until smooth. Taste: add the optional drop of red food coloring if you want a brighter color. Strain the puree through a fine mesh if you prefer a clearer soda.

Strawberry

Chill 4 cups carbonated water thoroughly so it is very cold. If your carbonated water has lost fizz, re-carbonate with a soda siphon or CO2 cartridge according to the manufacturer's instructions (see optional ingredient).

Pour the cooled sugar-acid syrup into the bottom of a clean pitcher. Add the prepared flavoring (either the lemon-lime mixture for Original or the strawberry mixture for Strawberry) and stir gently to combine.

Slowly add the 4 cups chilled carbonated water to the flavored syrup. Pour over the back of a spoon or down the side of the pitcher to preserve carbonation. Stir gently once or twice — avoid vigorous stirring to retain fizz.

Fill a serving glass with ice cubes (about 1 cup). Pour the Ramune over the ice. Garnish with a lemon wheel for Original or a fresh strawberry slice for Strawberry.

Serve immediately while very cold and fizzy. Keeps best if consumed within 24 hours; store chilled and capped to preserve carbonation.

Tonkotsu Ramen

Ice Cream

Yuzu Sorbet

Soda Pop

Oolong Tea

Organic Matcha

Ramune

Sapporo Premium

Asahi

Tan Tan Ramen

Green Onions

Specially Made Spicy Tare Sauce

The Broth's 'tare' Sauce

Tonkotsu Broth

Fresh High Quality Noodles

The One

Chashu

Kikurage

Moyashi

Ajitama

Original