Tonkotsu Ramen

foodandwine.com

Yvonne Wakefield

subheading: Stock:

2 pounds chicken bones or 1 whole chicken carcass

2 pounds pork neck bones or pork ribs

1 ( 1- to 2-pound) pork trotter, halved lengthwise

1 bunch scallions, trimmed and cut in half crosswise

1 (6-inch) piece fresh ginger, unpeeled and cut into ¼-inch slices (about ¾ cup)

4 to 6 quarts cold water

1 (8-by-4-inch) kombu sheet

subheading: Chashu Pork:

3 tablespoons canola oil

1 (1 ½-pounds) boneless pork shoulder (Boston butt)

3 garlic cloves, peeled and smashed

1 bunch scallions, trimmed and cut in half crosswise

1 (2-inch) piece fresh ginger, unpeeled and sliced ¼-inch thick (about ¼ cup)

1 de árbol chile

½ cup mirin

½ cup sake

6 tablespoons shoyu

2 tablespoons rice wine vinegar

2 tablespoons light brown sugar

subheading: Pickled Mushrooms:

2 ounces dried shiitake mushrooms, sliced (about 1 ¼ cups)

½ cup rice wine vinegar

¼ cup shoyu

¼ cup water

1 (1-inch) piece fresh ginger, peeled and grated on a Microplane grater (about 1 teaspoon)

subheading: Ramen:

4 to 6 (about 3-ounce) bundles dried ramen noodles

¼ cup mirin

1 tablespoon rice wine vinegar

1 ½ teaspoons toasted sesame oil

Kosher salt, to taste

3 tablespoons canola oil, divided, plus more as needed

4 baby bok choy (about 1 ½ ounces each), halved lengthwise

¼ cup water

4 to 6 soft-cooked eggs

4 to 6 small (about 4-by-3-inch) nori sheets

Chile oil (optional)

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