Tonkotsu Ramen

Blanch pork trotters in boiling water for 10 minutes. Drain and rinse under cold water to remove impurities.

Place blanched trotters in a large pot with 3 litres cold water. Bring to a vigorous boil, then reduce to a rolling simmer. Cook uncovered for 4–6 hours, adding water as needed. The broth should turn milky white.

For chashu: roll pork belly tightly and tie with twine. Sear on all sides in a pan. Braise in soy sauce, mirin, and 100 ml water for 1.5 hours until tender. Cool, then slice.

Marinate soft-boiled eggs in 3 tbsp soy sauce + 1 tbsp mirin + 50 ml water for at least 2 hours.

Strain the finished broth through a fine sieve. Season with remaining soy sauce and sesame oil.

Cook ramen noodles per package instructions. Drain and divide into bowls.

Pour hot broth over noodles. Top with 2–3 slices chashu, a halved marinated egg, green onions, and a sheet of nori.