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

• 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

• 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

• 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

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

1. In a large pot, soak kombu in the water for at least 30 minutes, up to 3 hours.
2. Then bring to a lively simmer over medium low heat. This will take about 20-30 minutes.
3. 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.

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

1. Place the chicken backs and pork bones in a heavy bottomed stock pot. Add enough water to fully cover them.
2. Cover with a lid. Over high heat, bring the water to a boil.
3. 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

1. Rinse the pot, put the bones back in along with the rest of the ingredients for the broth except the fatback.
2. 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.
3. Let boil for 12-18 hours, adding water to keep the ingredients submerged.
4. 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.
5. Keep in an airtight container in the fridge until ready to serve.
6. Pour the broth through a fine mesh sieve into a large bowl (or multiple containers) to remove solids.
7. Let chill in the fridge until solid, then spoon the fat off the top.

1. Lay pork belly on cutting board and roll up lengthwise, with skin facing out.
2. Using butcher’s twine, tightly secure pork belly at 3/4-inch intervals.
3. 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.
4. 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.
5. Transfer contents to a sealed container and refrigerate until completely cool.
6. Reheat pork belly slices in soup broth with noodles and other garnishes.

1. In a large pot, bring the tonkotsu broth to a simmer. Add 5-6 cups of dashi.
2. Finely chop the fatback and add the fatback to the broth, simmering until it’s barely visible in the broth.
3. 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.)
4. Cook the noodles according to the package instructions and divide among bowls.
5. 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.
6. Serve immediately.

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

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