Rich Tonkotsu Ramen

Rinse the pork bones thoroughly under cold water. Place them in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 10-15 minutes to blanch and remove impurities. Drain and rinse the bones again, cleaning the pot.

Return the blanched bones to the clean pot. Add the pork belly, ginger slices, halved garlic head, and scallion whites. Cover with 4 quarts (3.8L) of fresh cold water.

Bring to a rolling boil over high heat, then immediately reduce the heat to low. Maintain a vigorous simmer, uncovered, for 8-12 hours, or until the broth is milky white and emulsified. Skim off any scum or excess fat that rises to the surface periodically. Add more hot water if the liquid level drops too low.

Towards the end of the simmering time, the broth should be rich and opaque. Strain the broth through a fine-mesh sieve, discarding the solids. Season lightly with salt to taste. Keep warm.

In a pot or Dutch oven, combine soy sauce, mirin, sake, water, sugar, ginger slices, and smashed garlic cloves. Bring to a simmer over medium heat.

Add the rolled pork belly to the simmering liquid. Ensure the pork is mostly submerged. Cover, reduce heat to low, and simmer gently for 1.5 to 2 hours, or until the pork is very tender. Flip the pork halfway through cooking.

Remove the pork from the braising liquid and let it cool slightly. Strain the braising liquid and reserve it for serving or other uses. Once cooled enough to handle, slice the chashu pork into 1/4-inch thick pieces.

Bring a large pot of unsalted water to a rolling boil for the noodles.

While the water heats, warm the Tonkotsu broth in a separate pot over medium heat. Do not boil vigorously.

Cook the ramen noodles according to package directions until al dente. Drain them thoroughly.

Ladle about 1.5 to 2 cups of hot Tonkotsu broth into each serving bowl.

Add a portion of the drained noodles to each bowl of broth.

Arrange the toppings artfully over the noodles: slices of chashu pork, halved ajitsuke tamago, menma, nori strips, and narutomaki (if using).

Garnish with sliced scallions, a drizzle of sesame oil, and toasted sesame seeds.

Serve immediately and enjoy the comforting warmth.