Hakata Tonkotsu Ramen

Ingredients

• pork trotters (split)3 lb
• pork neck bones2 lb
• yellow onion, halved1
• fresh ginger, sliced2-inch piece
• garlic, whole head, halved crosswise1
• scallions, white parts only4
• thin straight ramen noodles (Hakata-style)4 portions
• soy sauce tare4 tbsp
• chashu pork slices8 slices
• beni shoga (red pickled ginger)4 tbsp
• scallions, thinly sliced (green parts)4
• toasted sesame seeds2 tsp
• kikurage (wood ear mushrooms), rehydrated and sliced1/2 cup

Steps

1. 1

   Parboil and clean the bones.

   Cover trotters and neck bones with cold water in a large pot, bring to a hard boil for 10 minutes, then drain and rinse the bones under cold water to scrub off the scum.

2. 2

   Bring bones to a rolling boil.

   Return the cleaned bones to the pot, cover with 5 quarts of fresh cold water, and bring to a rolling boil over high heat.

3. 3

   Boil broth for six hours.

   Keep the broth at a hard rolling boil — not a simmer — for 6 hours, topping up with boiling water as it reduces and stirring every 30 minutes to break the bones down.

4. 4

   Add aromatics in the final hour.

   In the final hour, add onion, ginger, garlic, and scallion whites.

5. 5

   Strain broth through fine mesh sieve.

   Strain the broth through a fine mesh sieve, pressing on the solids to extract every drop. You should have a creamy, opaque liquid.

6. 6

   Boil noodles for 60 seconds.

   Boil noodles in a separate pot for 60 seconds — Hakata noodles are meant to be barikata, very firm.

7. 7

   Assemble ramen bowls.

   Spoon 1 tbsp of tare into each warmed bowl, ladle hot broth over it, then add the drained noodles.

8. 8

   Top each bowl with garnishes.

   Top each bowl with 2 slices of chashu, kikurage, a small mound of beni shoga, sliced scallion greens, and sesame seeds.