Tonkotsu Ramen

Prep Blanch pork trotters and neck bones in boiling water 10 minutes, drain, rinse thoroughly. Halve garlic head crosswise. Slice ginger. Chop spring onion whites and greens separately. Roll pork belly tightly, tie with twine at 3cm intervals. Boil eggs 6.5 minutes exactly, ice-bath 3 minutes, peel. Mix soy sauce, mirin, sake, sugar in a saucepan.

Simmer Return cleaned bones to pot with 3L cold water, ginger, spring onion whites. Bring to vigorous boil over high heat, maintain rolling boil 2.5–3 hours, adding water to keep submerged, until broth turns opaque white and creamy.

Braise Meanwhile, heat soy-mirin mixture over medium heat to simmer. Add pork belly roll, cover, braise over low heat 1 hour, turning every 20 minutes, until tender and glazed. Cool in braising liquid, then slice. Marinate peeled eggs in braising liquid at least 1 hour.

Skim Strain broth through fine sieve over a clean pot. Season with soy sauce and salt to taste until rich, creamy, intensely porky.

Boil While broth simmers, cook fresh ramen noodles in batches in boiling salted water 1.5–2 minutes until just tender. Drain and divide into warmed deep bowls. While X cooks, do Y.

Finish Ladle 600–700ml hot broth over noodles. Top with chashu slices, halved ramen egg, bean sprouts, bamboo shoots, spring onion greens, nori halves. Drizzle black garlic oil and sprinkle sesame seeds.

Plate Serve immediately while broth steams and noodles are hot.