====== Ingredients ======

===== Dashi =====


  *  5 (7 inch pieces) kombu kelp
  *  8 cups (1.9 L) water

===== Tare =====


  *  ½ cup (118 mL) low-sodium chicken broth
  *  ¼ cup (59 mL) mirin
  *  ½ cup (118 mL) soy sauce
  *  2 Tbsp (30 mL) sake
  *  1 tsp (5 g) brown sugar
  *  1 tsp (5 mL) rice wine vinegar
  *  1 inch piece ginger, peeled and sliced
  *  2 cloves garlic, smashed
  *  1 scallion, chopped

===== Tonkotsu Ramen Broth =====

  *  4 lb pig trotters, ask the butcher to cut into horizontal slices
  *  2 lb chicken backs, cut into small pieces
  *  1 lb chicken feet
  *  1 lb pork belly scraps, chopped up
  *  1 large onion, peeled and slit around
  *  1 whole garlic head, sliced in half horizontally
  *  2 inches ginger, sliced
  *  1 leek, cleaned and roughly chopped
  *  15 green onions, white parts only, cut them in half across
  *  1 cup mushrooms
  *  1/4 lb (4-5 oz) pork fatback

===== Chashu Pork =====


  *  1 cup (137 mL) water
  *  2 cloves garlic
  *  1 inch ginger, peeled and sliced
  *  2 green onions, roughly chopped
  *  ½ cup (118 mL) soy sauce
  *  ½ cup (118 mL) mirin
  *  ¼ cup (118 mL) fish sauce
  *  ½ cup of plain white sugar
  *  1 (1 1/2 lb) slab of pork belly

===== Serving (all toppings optional) =====


  *  Fresh ramen noodles
  *  Soft boiled eggs (one per serving)
  *  Nori (sushi seaweed)
  *  Enoki mushrooms
  *  Naruto slices
  *  Thinly sliced scallions
  *  Chili oil
  *  Toasted sesame oil

====== Instructions ======

===== Dashi =====

  -  In a large pot, soak kombu in the water for at least 30 minutes, up to 3 hours. 
  - Then bring to a lively simmer over medium low heat. This will take about 20-30 minutes.
  - Before the dashi begins boiling, take the kombu out (boiled kombu will cause your dashi to become bitter and slimy) and strain dashi into a large bowl lined with cheesecloth.

===== Tare =====

  -  Bring all the ingredients to simmer in a saucepan.
  -  Simmer the tare until it reduces to ½ cup, about 25 minutes.
  -  Strain the solids and let the tare cool. Store in an airtight container in the refrigerator for up to two weeks.

===== Tonkotsu Ramen Broth =====


  -  Place the chicken backs and pork bones in a heavy bottomed stock pot. Add enough water to fully cover them. 
  - Cover with a lid. Over high heat, bring the water to a boil. 
  - Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water and a chopstick or fork. The bones should have no dark 
    
  - Rinse the pot, put the bones back in along with the rest of the ingredients for the broth except the fatback. 
  - Add water to just cover the ingredients. Over high heat, bring the water to a rolling boil, then turn down temperature to a low boil/very lively simmer.
  -  Let boil for 12-18 hours, adding water to keep the ingredients submerged.
  -  The last 30 minutes to 1 hour before it’s done, place the fatback on a sieve or strainer, shallowly put it into the broth, cover the pot and let the fat cook. Remove and finely mince the fat. 
  - Keep in an airtight container in the fridge until ready to serve.
  -  Pour the broth through a fine mesh sieve into a large bowl (or multiple containers) to remove solids. 
  - Let chill in the fridge until solid, then spoon the fat off the top.

===== Chashu Pork Belly =====


  -  Lay pork belly on cutting board and roll up lengthwise, with skin facing out.
  -  Using butcher’s twine, tightly secure pork belly at 3/4-inch intervals.
  -  Preheat oven to 275°F. Heat water, garlic, ginger, sliced green onions, soy sauce, mirin, fish sauce, white sugar in a medium saucepan, big enough to hold the pork belly, over high heat until boiling. 
  - Add pork belly, it won't be submerged. Cover with a lid left slightly ajar. Transfer to oven and cook, turning pork occasionally, until pork is fully tender and a cake tester or thin knife inserted into its center meets little resistance, 3 to 4 hours.
  -  Transfer contents to a sealed container and refrigerate until completely cool.
  -  Reheat pork belly slices in soup broth with noodles and other garnishes.

====== Serve ======

  -  In a large pot, bring the tonkotsu broth to a simmer. Add 5-6 cups of dashi. 
  - Finely chop the fatback and add the fatback to the broth, simmering until it’s barely visible in the broth.
  -  Ladle the broth into deep, wide bowls, adding about 2-3 tablespoons of tare, leaving room for the noodles and toppings. (Freeze any leftover broth to use later.)
  - Cook the noodles according to the package instructions and divide among bowls. 
  - Top each with 2 slices of pork belly, one soft boiled egg sliced in half, 3 slices of naruto, 1 sheet of nori, the enoki mushrooms, oils, and scallions.
  -  Serve immediately.

====== Notes ======

The tonkotsu broth can be frozen in a freezer-safe container for up to 4-6 months.



====== Source ======


https://www.sweetteaandthyme.com/tonkotsu-broth-ramen-recipe/