Japanese Tonkotsu Ramen Recipe - Angie's recipe & review

Ingredients

• 1.5 KG Cooked Pork Bone (I bought the frozen pork bone for soup from myeushop for readers from the Netherlands.)
• 1 whole bunch of spring onion/scallions
• 1 large yellow onion (With skin on (please at least rinse them, I didn't see them being washed in the video and I just find it gross. Same for the other ingredients). )
• 2 shallots
• 4 slices Ginger (I left the skin on)
• half garlic (the cloves cut in half)
• water (I didn't measure it, but I put water until it was around 2 cm's above the ingredients. )
• 650 grams Pork belly without skin (The sauce below should be sufficient for 900 grams of meat, but we used the sauce for our Tonkotsu ramen broth, so a bit more sauce was fine.)
• 1/2 cup soy sauce
• 3/4 cup Mirin
• 1/3 cup water
• 1 cup Chinese rice wine (Sake can be used as a substitute)
• 10 slices Ginger
• 1 bunch spring onion/scallions (Cut it in 5 cm segments. )
• 4-5 cloves garlic
• Char siu sauce to taste (So the sauce used to make the char siu above and not the Lee Kum Kee Char siu sauce. )
• 1 tbsp soy sauce
• 2 tbsp sake (Substitute: chinese rice wine)
• 2 tbsp Mirin
• 1 tbsp sugar
• 1 soft egg per serving (Basically, use whatever you like, I am just listing here what we used.)
• canned corn to taste
• Spring onion for garnish
• seaweed
• 80-90 grams noodles per serving