Tonkotsu Ramen

norecipes.com

Mel V-K

Tonkotsu Base ( Makes 10 to 12 Cups Of Stock)

2 pig trotters (cut in half lengthwise)

1 ½ pounds pork leg bone (cut into several pieces)

1 ½ pounds chicken bones

2 inch knob fresh ginger (sliced thin)

1 small head garlic (trimmed but whole)

1 large onion (sliced thinly)

1 teaspoon white peppercorns

Mayu (Black Garlic Oil)

¼ cup toasted sesame oil

5 cloves garlic grated

subheading: For Soup:

3 cups Tonkotsu base (from recipe above)

1 tablespoon tahini

1 tablespoon strained braising liquid from chashu

2 cloves garlic finely grated (not pressed)

1 to 2 teaspoon kosher salt (to taste)

1 teaspoon mirin

⅛ teaspoon ground white pepper

1 tablespoon toasted sesame seeds coarsely ground

2 tablespoons fatback finely minced (salted pork fat)

subheading: To Serve:

½ batch fresh ramen noodles

2 teaspoons mayu (from recipe above)

sliced chashu

2 scallions finely chopped

Directions at norecipes.com

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