For the Tonkotsu Broth
- This is the heart of the dish—rich creamy, and loaded with umami.
- 4 lbs pork bones neck bones or femur bones work well
- 1 lb pork trotters
- 1 large onion halved
- 1 head garlic halved crosswise
- 1 knob 3-inch of ginger, sliced
- 2 leeks white part only, cleaned and chopped
- 10 cups water you’ll be adding more as it boils down
Optional: 1 sheet kombu (dried kelp) for added umami
For the Chashu Pork
- Sweet salty, and caramelized pork belly that’s so tender it nearly falls apart.
- 1.5 lbs pork belly skin-on or skinless, rolled and tied
- 1 cup soy sauce
- 1 cup mirin
- 1/2 cup sake
- 1/2 cup water
- 1/2 cup sugar
- 4 garlic cloves crushed
- 1 knob ginger sliced
- 2 scallions
For the Black Garlic Oil (Mayu)
- Adds smoky complex depth to your bowl.
- 1/2 cup neutral oil like canola or vegetable
- 6 cloves black garlic or roasted garlic as an alternative
- 2 cloves raw garlic minced
- 1 tbsp sesame oil
- 1 tsp soy sauce
For Serving
- 4 servings of fresh ramen noodles or use dried for easy ramen noodle recipes
- 4 soft-boiled eggs ajitsuke tamago style
- Thinly sliced scallions
- Bamboo shoots menma
- Nori sheets
- Corn kernels optional but great if you love buldak ramen toppings
- Toasted sesame seeds