Tonkotsu Ramen

Instructions

1. Rinse pork neck bones under cold water. Place in a large pot with water, onion, garlic, and ginger. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, skimming off any impurities that rise to the surface.
2. While the broth simmers, prepare the Tare. In a small saucepan, combine soy sauce, mirin, sake, and sesame oil. Bring to a gentle simmer and cook for 5 minutes. Let cool.
3. Strain the broth through a fine-mesh sieve, discarding the solids. For a creamier broth, you can blend a portion of the cooked bones and aromatics back into the strained broth, or simmer uncovered for another 30-60 minutes to reduce.
4. Cook ramen noodles according to package directions. Drain well.
5. To assemble, pour about 1/4 cup of Tare into each serving bowl. Ladle in about 2 cups of hot tonkotsu broth per bowl.
6. Add the cooked ramen noodles to each bowl.
7. Arrange toppings: chashu pork, halved hard-boiled eggs, sliced scallions, bamboo shoots, and nori strips.
8. Serve immediately.