Japanese Tonkotsu Ramen

Instructions

1. Prepare the pork bones
   Rinse the pork bones thoroughly under cold water. Place in a large pot and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain and rinse the bones again to remove impurities.
2. Make the broth
   Return the cleaned bones to a large stockpot and add 4 quarts (3.8 liters) of fresh water. Add the garlic, ginger, and white onion. Bring to a boil, then reduce heat to a very low simmer. Cover partially and cook for 10-12 hours, topping up water as needed to maintain the level.
3. Strain and season the broth
   After 10-12 hours, the broth should be rich, creamy, and white. Strain through a fine-mesh sieve, discarding solids. Return to the pot and season with soy sauce and mirin. Keep hot while preparing other components.
4. Prepare the toppings
   Heat the chashu pork slices in a small pan or microwave until warmed through. Blanch bean sprouts in boiling water for 30 seconds, then drain. Slice green onions thinly. Cut nori sheets into rectangular strips.
5. Cook the noodles
   Bring a large pot of water to a boil. Cook the fresh ramen noodles according to package instructions, usually 1-2 minutes until al dente. Drain thoroughly.
6. Assemble the ramen bowls
   Heat serving bowls by filling them with hot water, then emptying. Add 1/2 tablespoon of sesame oil to each bowl. Divide noodles among the four bowls. Ladle the hot broth over the noodles, about 2 cups per bowl.
7. Add the toppings
   Arrange chashu slices, halved ajitama egg, bean sprouts, and green onions on top of each bowl. Stand a nori sheet partially in the broth on the side of each bowl. Sprinkle with sesame seeds.
8. Serve immediately
   Serve the ramen while hot, with optional condiments on the side such as garlic oil, chili oil, or white pepper. Provide chopsticks and a soup spoon for each diner.