Classic Ramen Recipe

Blanch bones

Place pork bones and trotters in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes. This removes impurities. Drain bones and discard the water. Rinse bones under cold running water, scrubbing any scum off.

Char aromatics

While bones are being blanched, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Char the halved yellow onion (cut side down), smashed garlic, and smashed ginger until dark brown on the cut surfaces (about 5–8 minutes). Light charring deepens flavor.

Initial simmer

Return cleaned bones and trotters to the large stockpot. Add 6 liters of fresh cold water. Bring to a gentle boil, then reduce to a vigorous simmer (small rolling boil) and skim any foam that rises for the first 15–20 minutes.

Add aromatics and simmer long

Add the charred onion and aromatics (charred garlic and ginger), quartered raw onion, halved leek, kombu, and dried shiitake to the pot. Maintain a lively simmer (not a hard boil) and cook uncovered for 6–8 hours, occasionally skimming fat and foam. If water level drops, top up with hot water to keep bones covered.

Finalize broth

About 30 minutes before the end of simmering, remove kombu (to avoid bitterness) and add salt, soy sauce, and mirin. Continue simmering to deepen flavor. After total cooking time, strain the broth through a fine-mesh sieve (line with cheesecloth if desired) into a clean pot. Press solids gently to extract liquid. Skim off excess fat from the surface if a leaner broth is desired, or reserve some fat for serving.

Combine dark soy sauce, mirin, sake, sesame oil and optional chicken bouillon in a small saucepan. Heat gently until mirin aroma mellows (1–2 minutes) and sugar (if any) dissolves. Cool and keep at room temperature. For each bowl, prepare about 2–3 tablespoons tare depending on preferred saltiness.

Roll and sear

Roll the pork belly into a tight log and tie with kitchen twine at 1-inch intervals. Sear the roll in a hot skillet until browned on all sides to build flavor (3–4 minutes per side).

Braise

Combine soy sauce, mirin, sake, water, sugar, garlic and sliced ginger in a pot large enough to hold the pork. Add the seared pork belly, bring to a simmer, then cover and simmer gently for 1.5–2 hours, turning occasionally so it braises evenly.

Cool and slice

When tender, remove the pork belly and allow it to cool in the braising liquid to absorb flavor (at least 30 minutes, or refrigerate overnight). Slice thinly before serving (about 1/8–1/4 inch). Reserve some braising liquid to warm slices and to add extra flavor to bowls.

Prepare eggs (if not pre-made)

For ajitsuke tamago: soft-boil eggs for 6–7 minutes in boiling water, then transfer to an ice bath. Peel and marinate in a mixture of equal parts soy sauce and mirin (enough to cover) for at least 2 hours or overnight. Halve before serving.

Cook noodles

Bring a large pot of water to a rolling boil. Cook fresh ramen noodles according to package instructions (typically 60–90 seconds). Do not overcook. Drain quickly and shake off excess water.

Blanch toppings

Briefly blanch bean sprouts for 30–45 seconds in boiling water, then drain. Warm menma in a small pan or microwave. Warm chashu slices in reserved braising liquid for 30 seconds to a minute.

Assemble bowls

Ladle about 2 cups (480 ml) of hot strained tonkotsu broth into each bowl. Add 2–3 tablespoons tare per bowl (adjust to taste) and stir to combine. Place cooked noodles into the bowl on top of the seasoned broth. Arrange 2–3 slices of warm chashu, half a marinated soft egg, a tablespoon of menma, a small handful of blanched bean sprouts, sliced green onions, and a sheet of nori. Finish with a sprinkle of sesame seeds, a pinch of white pepper, and optional toasted garlic oil (mayu).

Serve

Serve immediately while hot. Provide extra tare, chili oil, or ground sesame at the table for adjustment.