Ingredients

For the tonkotsu broth

• 2 kg pork bones (marrow bones, pig's trotters, spinal bones)
• 2 liters of water
• 1 onion, thinly sliced
• 1 head garlic, halved
• 1 piece ginger (5 cm), sliced into rounds
• 1 leek (or 2 spring onions), cut into chunks
• 1 dried shiitake mushroom (optional)
• 100 ml soy sauce
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• 50 ml mirin
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• 1 tablespoon salt
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For the tare sauce (stock seasoning)

• 100 ml soy sauce
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• 50 ml mirin
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• 1 tablespoon white miso
• 1 teaspoon sugar
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• 1 tablespoon sesame oil

For toppings

• 4 portions fresh ramen noodles
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• 4 slices chashu (braised pork)
• 2 marinated soft-boiled eggs (ajitsuke tamago)
• 2 chives, thinly sliced
• 4 nori leaves
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• A few pickled bamboo shoots (menma)
• Sesame seeds (optional)
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