Ingredients
Method
Tonkotsu Broth
- Start by soaking the bones and trotters in a pot of water the night before.
- The next day, pour out the water, rinse the bones off, and fill the pot with water, covering the bones. Boil for 8 hours, scooping scum off as it rises. Add water as the level falls, keeping the bones covered.
- Strain the broth, and toss out the bones. Pour 4 cups of it into a small pot, and store the rest in the fridge.
- Add soy sauce, miso paste, and sake. Simmer for 20 minutes, then add wakame. Add chicken fat a couple minutes before serving. Taste, add salt if needed.
Toppings
- Marinate the minced pork with soy sauce, sake, oyster sauce, and salt the night before.
- The next day, stir up the pork, separating it. Heat up a skillet on medium with a little oil and add the pork. Cook until browned, about 7 minutes.
- Cut the stems off the enoki mushrooms, separate them from each other, and rinse them off.
- Boil the ramen noodles according to the directions on the package, most likely 5 minutes.
- Divide the broth between the bowls, add noodles, and arrange toppings. Enjoy!