Garlic Tonkotsu Recipe

Prepare bones

Rinse pork bones under cold running water. Place bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10–15 minutes to remove impurities.

Drain bones and discard the blanching water. Rinse the bones and the pot to remove scum. Return bones to the pot and add 6 liters (about 24 cups) fresh cold water.

Add the smashed ginger, halved onion, knotted scallion whites, and 6 crushed garlic cloves to the pot. (If you prefer a deeper roast flavor, you may roast bones at 425°F/220°C for 30–40 minutes in a single layer first, tossing once.)

Bring the pot to a boil over high heat, then immediately lower to a vigorous simmer. Maintain a heavy simmer (bubbles breaking the surface frequently) for 8–12 hours. Skim scum occasionally, adding water to keep bones submerged. The goal is to extract collagen until the broth becomes milky and opaque.

About halfway through simmering (after ~4–6 hours), reduce heat slightly and continue simmering. Taste occasionally and add a pinch of salt if needed. After 8–12 hours, strain broth through a fine-mesh strainer or cheesecloth into a clean pot, discarding solids. Skim excess fat from the surface if desired, but keep some for mouthfeel.

Keep broth hot on low heat until assembly. If making ahead, cool quickly, refrigerate, and remove hardened fat before reheating gently.

Place a small heavy saucepan over medium-low heat and add 1 cup neutral oil. Heat to around 275–300°F (135–150°C) if you have a thermometer; otherwise keep a gentle shimmer—do not let it smoke.

Add the thinly sliced garlic and stir frequently. Cook slowly so the garlic releases flavor into the oil without burning. As slices turn golden brown, remove them with a slotted spoon and transfer to a paper towel-lined tray to drain. Continue until slices are evenly deep golden-brown (about 10–15 minutes).

If using black garlic paste, whisk it into the hot oil now along with the sesame oil. Allow the oil to sit 10 minutes to meld, then strain through a fine-mesh sieve into a heatproof jar, reserving the crispy garlic chips to use as a crunchy topping. The strained oil is your mayu; the darker toasted bits may be puréed into the oil for an even darker, smokier flavor if desired.

Combine soy sauce, mirin, sake, sugar, and kombu in a small saucepan. Warm gently over low heat just until sugar dissolves—do not boil aggressively so you don't reduce it too much. Remove kombu after 10 minutes of warming to avoid sliminess.

Taste and adjust: for a saltier finish add a little more soy; for sweetness add a touch more mirin or sugar. Keep the tare at room temperature or warm slightly before assembly.

If using fresh ramen noodles, bring a large pot of water to a rolling boil. Cook noodles according to package instructions (usually 90 seconds–3 minutes) until just al dente. If using dried, follow package times. Drain and rinse briefly under hot water only if needed, then drain well.

Prepare chashu, ajitsuke tamago, menma and other toppings ahead of time. Heat chashu slices gently in a skillet or warm oven until just warmed through (1–3 minutes).

To assemble each bowl: place 1–2 tablespoons of tare in the bottom of a ramen bowl (adjust by taste and saltiness). Ladle about 16–18 oz (475–530 ml) of hot tonkotsu broth into the bowl and stir to dissolve the tare evenly.

Add cooked noodles to the bowl, arranging them in a nest. Place 2–3 slices of chashu, half an ajitsuke egg, a small handful of menma, a sheet of nori, a sprinkle of green onions, bean sprouts if using, and a pinch of toasted sesame seeds.

Finish each bowl with 1–2 teaspoons (or to taste) of the garlic oil (mayu) drizzled over the surface and a spoonful of the reserved crispy garlic chips. Add a small mound of freshly minced raw garlic if you want a sharper hit, and finish with a grind of white pepper.

Serve immediately while piping hot.