Black Garlic Tonkotsu Recipe

Clean and blanch bones

Rinse the bones under cold water. Place bones and trotters in a large stockpot, cover with cold water and bring to a rolling boil over high heat. Boil 10–15 minutes until scum rises. Drain bones and discard the blanching water. Rinse bones and the pot to remove residue.

Initial simmer

Return cleaned bones to the pot. Add 4–5 liters (approx. 4000–5000 ml) fresh cold water until bones are submerged by 2–3 inches. Add halved onion, halved garlic heads, sliced ginger, chopped leek, and shiitake. If using kombu, add it now but remove before full boil. Bring to a vigorous boil over high heat, then reduce to a very vigorous simmer — you want a rolling, agitated simmer to emulsify marrow into the broth — and maintain for 6–12 hours. Skim occasionally but do not over-clarify; some emulsified fat is desired for creamy tonkotsu texture.

Long simmer and strain

Continue simmering until broth becomes opaque, milky and creamy (typically 8–12 hours). During the last 30 minutes, adjust heat to maintain a steady rolling simmer. Remove solids with tongs and strain broth through a fine-mesh sieve or chinois into a clean pot. Discard solids. Season with 2 tablespoons kosher salt, taste and adjust slightly (you will also add tare later). Keep hot.

In a small saucepan, combine neutral oil and sesame oil and warm gently over low heat. In a blender or using an immersion blender, purée black garlic cloves with a pinch of salt until smooth (add a teaspoon of warm oil if too thick). Heat the blended black garlic in the warm oil very gently for 4–6 minutes, stirring — do not let it burn. If you prefer a deeper roasted flavor, cook a little longer on very low heat until oil turns very dark brown/black and garlic is fragrant. Strain oil through a fine sieve into a small heatproof container and set aside. Yield is enough for 4 bowls (about 1 tsp per bowl).

Combine soy sauce, mirin, sake, kombu, and bonito flakes in a small saucepan. Warm gently until just below a simmer, then remove from heat and steep for 10 minutes. Strain out solids. Cool and store. For each bowl, use about 1–2 tablespoons of tare, adjusted to taste.

Preheat a heavy skillet over medium-high heat. Sear rolled pork belly on all sides until golden brown to develop flavor. Place seared pork in a small pot, add 500 ml water, 60 ml soy sauce, 30 ml mirin, 30 ml sake, 1 tablespoon brown sugar, smashed garlic and ginger slices, and scallion pieces. Bring to a gentle simmer, cover, and braise on low for 1.5–2 hours until very tender (or in a 160°C/325°F oven, covered, for 1.5–2 hours).

Remove pork from braising liquid and let cool slightly. Reserve braising liquid to add a tablespoon per bowl if desired. Wrap pork tightly in plastic wrap or foil and refrigerate 1–2 hours to firm for clean slicing. Slice into 8–12 thin discs for 4 bowls.

Bring a pot of water to a rolling boil. Gently lower room-temperature eggs into boiling water and cook 6–6.5 minutes for jammy yolks. Immediately transfer to an ice bath to stop cooking for at least 5 minutes. Peel carefully.

Combine 80 ml soy sauce, 40 ml mirin and 40 ml water in a container. When eggs are peeled and slightly cool, submerge them in the marinade and refrigerate for 4–12 hours (overnight is fine). Remove eggs, slice in half lengthwise and reserve marinade for other uses if desired.

Bring a separate large pot of water to a rolling boil. Cook ramen noodles according to package instructions (typically 1–3 minutes for fresh noodles), stirring to prevent sticking. Drain and divide noodles into 4 warmed bowls.

Heat strained tonkotsu broth to a near simmer. For each bowl: add 1–2 tablespoons tare to bottom of bowl, ladle ~500 ml (adjust to bowl size and preference) of hot tonkotsu broth, and stir to combine. Place cooked noodles into the broth.

Top each bowl with 2–3 slices of chashu pork, one halved marinated egg, about 50 g menma (bamboo shoots), a sprinkle of sliced scallions, 1 sheet nori (optional), a pinch of sesame seeds, and 1 teaspoon black garlic oil (mayu) drizzled on top. Add chili oil if desired.

Serve immediately while extremely hot. Encourage diners to taste and adjust with extra tare or chili oil at the table.