Katsuobushi Pork Ramen

Ingredients

• 2 lbs Pork neck or trotter bones
• 1 lb Pork belly (for Chashu)
• 2 cups Katsuobushi (dried bonito flakes)
• 1 large white onion
• 6 cloves garlic, smashed
• 2-inch piece Ginger, sliced
• 1/2 cup Soy sauce
• 1/4 cup Mirin
• 1 piece Dried Kombu
• 4 portions Fresh ramen noodles
• Ajitsuke Tamago (marinated eggs)
• Menma (bamboo shoots)
• Finely chopped scallions
• Nori sheets
• Narutomaki (optional)

Steps

1. Blanch the pork bones in boiling water for 10 minutes, then rinse off impurities.
2. Place bones, onion, garlic, and ginger in a clean pot, cover with water, and simmer for 6 hours.
3. In the last 15 minutes of simmering the broth, add the katsuobushi flakes, then strain everything.
4. Braise the pork belly in a mix of soy sauce, mirin, and water until tender, then slice thinly.
5. Prepare the tare by simmering soy sauce, mirin, and kombu for 5 minutes.
6. Boil the ramen noodles according to package instructions until al dente.
7. Place 2 tablespoons of tare into each serving bowl.
8. Ladle the hot, smoky pork broth into the bowls and stir to combine with the tare.
9. Add the noodles and use chopsticks to lift and fold them neatly.
10. Arrange the sliced pork belly, marinated egg, bamboo shoots, and nori on top.