Method

Blanch pork bones in boiling water for 10 minutes. Drain, scrub under cold water to remove impurities, and rinse the pot. This step is critical for a clean-tasting broth.
About 5 min
Return cleaned bones to pot with 3L water, garlic, ginger and green onion tops. Bring to a rolling boil, then maintain a vigorous simmer for 4–5 hours, topping up with water to keep bones submerged. The broth should turn opaque and milky white. Strain and season with tare.
About 8 min
While broth simmers, make chashu: Brown rolled pork belly in a dry pan on all sides. Add soy sauce, mirin, sake and sugar plus enough water to half-submerge the roll. Braise covered on low heat 2 hours until very tender. Cool in the braising liquid. Slice when ready to serve.
About 8 min
Prepare marinated eggs: Soft-boil eggs for exactly 6.5 minutes, transfer to ice water, peel and submerge in equal parts soy sauce and mirin for at least 4 hours.
About 8 min
Mix tare: combine 3 tbsp soy sauce, 2 tbsp mirin and 1 tsp sesame oil. Place 2–3 tbsp tare in the base of each serving bowl.
About 8 min
Cook ramen noodles according to package directions (usually 2 minutes in boiling water). Drain.
About 8 min
Ladle very hot tonkotsu broth over the tare and stir to combine. Add noodles. Top with 3 slices chashu pork, a halved marinated egg, nori, bamboo shoots, corn and green onions. Drizzle with black garlic oil if using. Serve immediately.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, eggs, soy, sesame