Tonkotsu Ramen

Instructions

1. Prepare the bones
   Rinse the pork bones under cold water to remove any impurities. Place in a large pot, cover with cold water, and bring to a boil. Boil for 5-10 minutes until scum rises to the surface. Drain, rinse the bones again, and clean the pot.
2. Start the broth
   Return the cleaned bones to the pot and add 5 quarts of water. Bring to a boil, then reduce heat to maintain a gentle simmer. Skim off any foam or scum that rises to the surface.
3. Prepare the aromatics
   In a large skillet, heat vegetable oil over medium-high heat. Add onion, carrots, garlic, ginger, and white parts of scallions. Sauté until vegetables are deeply browned, about 10-15 minutes. Add to the simmering broth.
4. Simmer broth
   Continue simmering the broth for 4 hours, topping up with water as necessary to keep the bones submerged. The broth should become rich and milky white. During the last hour, add soy sauce and mirin.
5. Prepare chashu pork
   While the broth simmers, season pork belly with salt. In a separate pot, sear the pork belly on all sides until browned. Add 2 cups of water, 1/4 cup soy sauce, and 2 tablespoons mirin. Cover and simmer for 2 hours until tender. Let cool, then slice thinly.
6. Make ajitama eggs
   Bring a small pot of water to a boil. Carefully add eggs and cook for exactly 6 minutes and 30 seconds for jammy yolks. Transfer to an ice bath, then peel. Marinate peeled eggs in a mixture of soy sauce and mirin for at least 2 hours.
7. Strain and finish broth
   After 4 hours, strain the broth through a fine-mesh sieve lined with cheesecloth. Return to a clean pot and keep hot. Taste and adjust seasoning with salt if needed.
8. Assemble the ramen
   Cook ramen noodles according to package instructions. Drain well. Divide noodles among four bowls. Ladle hot broth over noodles. Top each bowl with sliced chashu, halved ajitama egg, bean sprouts, sliced scallion greens, a sheet of nori, and a sprinkle of toasted sesame seeds.