Tonkotsu ramen with chashu

Place the pork bones in a large pot and cover with cold water so they are fully submerged. Bring to a boil and cook vigorously for 5 minutes - the broth for tonkotsu ramen must be clean of impurities. Drain, rinse the bones thoroughly under cold running water, and clean the pot.

Aromatics: Cut the onion in half, slice the ginger into thick rounds, lightly crush the garlic, and cut the leek into large pieces. Also prepare the scallions for garnish.

Preparing the belly: Tie the pork belly with kitchen twine into a tight cylinder to keep its shape while braising. Prepare the marinade and remaining ingredients for the chashu.

Marinated eggs (ajitsuke tamago): Bring a large pot of water to a rapid boil. Carefully lower in the eggs and cook for 6-7 minutes for a creamy, slightly runny yolk. Transfer immediately to ice water for 5-10 minutes to stop the cooking, then peel and let cool before marinating.

Tonkotsu broth: Return the rinsed bones to a clean pot, cover with about 4 L of cold water, and add the onion, ginger, garlic, and leek. Bring to a vigorous boil, then maintain a strong rolling boil without a lid for 10-12 hours. Skim foam and impurities regularly and top up with boiling water as needed to keep the bones submerged. Cook until the broth turns milky white - this signals the emulsification of fat and collagen.

Finishing the broth: Strain the broth through a fine sieve lined with cheesecloth, discard large solids, and skim off excess surface fat. Keep hot, or refrigerate for later use.

Chashu: Heat oil in a pan over medium-high heat and sear the tied pork belly on all sides until golden brown. Transfer to a smaller pot and add soy sauce, mirin, sake, water, sugar, ginger slices, crushed garlic, and scallion. Cover and braise over low heat for 1.5-2 hours until very tender (test with a fork). Let cool in the braising liquid to absorb the flavor, then remove and slice thinly.

Marinated eggs: Stir together soy sauce, mirin, water, and sugar to make the marinade. Submerge the peeled eggs in the marinade and refrigerate for at least 4 hours, ideally overnight. Turn them occasionally for even coloring and flavor.

Shoyu tare: Gently warm soy sauce, mirin, sake, and sugar in a small saucepan just until the sugar dissolves - do not bring to a boil. Let the tare cool, then adjust the ratio to taste before serving.

Aromatic oil: Warm sesame oil with garlic slices over very low heat for 5-7 minutes to release the aroma without letting the garlic burn. Remove the garlic and keep the oil at room temperature.

Noodles: Bring 3 L of water to a boil in a large pot. Cook the ramen noodles according to the package directions (usually 1-3 minutes) until springy and al dente. Drain and quickly rinse with cold water to stop cooking and prevent sticking. Just before serving, dip them into boiling water for a few seconds to reheat.

Spoon 1-2 tablespoons of shoyu tare and 1 tablespoon of aromatic oil into each bowl. Ladle in 400-500 ml of hot broth and stir to combine.

Add a portion of noodles and top with slices of chashu, halved marinated eggs, chopped scallions, strips of nori, and optional bamboo shoots (menma).

Taste and adjust with more tare or oil. Serve immediately so the noodles stay springy and the broth piping hot.