Fukuoka Tonkotsu Ramen

Ingredients

• •Pork bones
• •Thin ramen noodles
• •Pork belly
• •Garlic
• •Soy sauce
• •Green onion
• •Wood ear mushroom
• •Sesame oil
• •Pickled ginger

Steps

1. 1Blanch pork bones in boiling water for a few minutes to remove impurities, then scrub them clean under running water.
2. 2Return the cleaned bones to a large stockpot, cover them generously with fresh water, and bring the pot to a hard, rolling boil.
3. 3Keep the broth boiling vigorously, uncovered, for several hours, topping up water as needed, until it turns cloudy white and thickens into a rich, milky base.
4. 4Separately, braise pork belly in a mixture of soy sauce, sake, and sugar until it becomes tender enough to slice with a spoon.
5. 5Strain the finished tonkotsu broth through a fine sieve and season it with a splash of soy sauce and crushed garlic just before serving.
6. 6Cook thin ramen noodles in a separate pot of boiling water for less than a minute, since they are meant to stay firm.
7. 7Drain the noodles quickly and coil them into the bottom of a deep bowl.
8. 8Ladle the hot, milky broth over the noodles and arrange slices of braised pork belly, wood ear mushroom, and chopped green onion on top.
9. 9Finish with a few drops of sesame oil and a small pile of pickled ginger on the side.