Rich & Creamy Tonkotsu Ramen Recipe | Chef Joshua Weissman

Ingredients

• 3 lbs (1361g) skin-on pigs trotters, or spine and neck bones
• 1 bunch green onions, cut crosswise into 3” (7.5cm) segments
• 2 medium shallots, quartered
• 1 large yellow onion, quartered
• 2 3” (7.5 cm) knobs fresh ginger, peeled and sliced
• 4 cloves garlic, peeled
• 1 bunch green onions, cut crosswise into 2” (5cm) segments
• 1 2-3” (5-7.5 cm) knob fresh ginger, peeled and sliced into ¼” (6mm) coins
• 4-5 cloves garlic, peeled
• ½ cup (118mL) sake
• ½ cup (118mL) Shaoxing cooking wine
• ¾ cup mirin
• ½ cup plus 2 Tbsp (148mL) soy sauce
• ⅓ cup (79mL) water
• 2 lbs (907g) pork belly (skin on or off)
• 2-3 large eggs
• 3 (2”/5cm) pieces kombu
• ¾ cup (177ml) water
• ½ cup (6g) bonito flakes
• ¾ cup (79mL) soy sauce
• ¼ cup plus 2 Tbsp (89mL) mirin
• ¼ cup (59mL) chashu braising liquid, optional
• ¼ cup (59mL) shiitake mushroom soaking water, optional but recommended
• Kosher salt, to taste
• Cooked ramen noodles
• Finely sliced green onion, light and dark green parts only
• Dried shiitake mushrooms, rehydrated according to package instructions
• Sliced nori in 1”x 3” (2.5cm x 7.5cm) rectangles
• Soft-boiled eggs
• Enoki mushrooms