Tonkotsu Ramen

• 1.5 kg pork trotters with skin on (or use spine bones and 200 gr pork skin)
• 1 kg chicken carcasses
• 1 bunch spring onions
• 1 large onion
• 4-5 cm piece of ginger
• 1 garlic head
• 1 leek
• water

Method

1. Wash the bones, then cover them in water and leave them soaking over the night, in the fridge.
2. The next day, drain the water, cover again with cold water then bring to boil and then drain again as soon as it starts boiling.
3. Wash again the bones, removing any marrow. The broth will be darker in colour if the bones aren’t very well washed, but that won’t impact the taste.
4. Fill again the pot with water, add the bones and the rest of ingredients for the broth and boil for at least 10 hours, topping the water from time to time so the bones are always submerged. The broth should be on a rolling boil, simmering it is not ideal.
5. After the 10 hours, you can stop topping with water and let the broth to reduce until ¾ . If you want extra creamy ramen, boil for 16-18 hours.
6. Strain through a very fine sieve or clean cheesecloth.

• 2 sheets konbu
• 250 ml water
• a handful of bonito flakes
• 100 ml soy sauce
• 50 ml mirin
• 100 ml water
• 1 garlic clove
• 1 tb chilli oil

Method

1. Place the konbu sheets and 150 ml water in a small pot and leave them to soak for about 1-2 hours.
2. Put the pot on the stove and heat them, but do not boil them. The water temperature shouldn’t go higher than 80 C.
3. Keep on the stove for 5 minutes, then add the bonito flakes, turn the stove off and cover with a lid. Let the konbu and bonito flakes to steam for 10 minutes. This is called dashi and is the Japanese equivalent of the Western stock.
4. Strain through a sieve and discard all the solids and put the liquid aside.
5. Put a small pot on the stove, add the chilli oil and the garlic clove, crushed with the side of a knife.
6. Fry for 1-2 minutes, carefully to not burn the oil.
7. Discard the garlic, then add 100 ml water, the soy sauce and the mirin.
8. Boil for a few minutes until it slightly reduces. Combine with the dashi stock.

• 4 eggs
• 100 ml soy sauce
• 50 ml mirin
• 50 ml sake
• 100 ml water

Method

1. Add water to a pot ( enough water to cover the eggs ) and bring it to boil.
2. When the water is boiling, carefully add the eggs with a spoon, then cook them for 6:20-6:30.
3. Remove the eggs and place them immediately in an ice bath or under very cold water, replacing the water every 1 minute to not get warm.
4. When the eggs are completely cold, carefully remove the shells.
5. Combine the soy sauce, mirin, sake and water, then add the eggs to the mixture. Try using a small container, so the liquid rises above the eggs. Place a paper napkin on top of the eggs, on the liquid, so the eggs are covered and the top doesn't remain white.
6. Cover and keep in the fridge for 12-24h. For a creamier consistency of the yolks, 24h is better.

Method

1. Heat the broth ( you can heat the tare too, but do not boil it.).
2. Cook the ramen noodles as per the package instructions.
3. On each bowl add broth and about 100 ml tare ( taste it and adjust ).
4. Add the noodles, egg, slices of pork, mushrooms. Garnish with chilli oil, sichimi togarashi, sliced spring onion and nori sheets. Enjoy!