Cha Shu Uobushi Tonkotsu Ramen

Step 1. Prepare the Tonkotsu Broth: Blanch pork bones and trotters in boiling water for 10 minutes, then drain and scrub clean of any gray marrow or blood. Place cleaned bones back in a pot, cover with fresh water, and boil vigorously for 8-10 hours, topping off water as needed, until the broth is milky white and opaque.

Step 2. Make the Cha Shu: Sear the pork belly slab on all sides in a hot pan. In a small pot, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Simmer the pork belly in this liquid for 2 hours until tender. Chill, then slice thinly.

Step 3. Prepare Uobushi Tare: Strain the braising liquid from the Cha Shu and mix with 2 tablespoons of Uobushi powder. This serves as your flavor base (Tare).

Step 4. Infuse the Broth: During the last 30 minutes of broth boiling, add the leek and remaining garlic. Strain the broth through a fine-mesh sieve to remove all bone fragments.

Step 5. Cook Noodles: Boil your ramen noodles according to package instructions (usually 2-3 minutes) until al dente.

Step 6. Assembly: Place 2-3 tablespoons of Tare into each bowl. Pour in 1.5 cups of hot Tonkotsu broth and whisk until combined. Add noodles, then top with sliced Cha Shu, half a marinated egg, a sprinkle of fresh Uobushi powder, and a drizzle of Mayu oil.