HexClassic Tonkotsu Ramen

Preparation

Not to be confused with tonkatsu, the popular breaded cutlets—tonkotsu ramen is a cold-weather treat. Though you can work on this project-worthy recipe in a single day, we prefer breaking it up into two days, starting the broth, pork and eggs first then returning to finish it all off the next day. Since the broth takes 10 total hours to simmer, this recipe makes enough broth and meat for 8 bowls of ramen. The rest of the recipe is enough for 4 bowls, so you’ll have to make those things again if you’d like a second round.

*This recipe originally ran stateside on HexClad.com.

1. Begin tonkotsu broth. Place bones in a HexClad 10QT/10 L Hybrid Stock Pot. Add enough water to just cover bones (about 4 quarts). Bring to a boil over high, then simmer for 15 minutes. Drain, then rinse bones under cold running water to remove any impurities. Clean pot and return bones to pot.
2. Cook chāshū. Add pork belly, leek and ginger to bones. Cover by 1 inch/2.5 cm with cold water (about 5 quarts). Bring to a boil over high. Reduce heat to medium and simmer, skimming and discarding any foam, until pork is very tender and a tip of a knife can be easily inserted into center, about 1½ hours. Using tongs, transfer pork to a plate to cool. Reserve 1 cup broth; set aside. Let remaining broth cool to room temperature in pot, leaving behind other ingredients, cover and refrigerate overnight. (The broth will finish simmering the next day.)
3. Marinate chāshū. In a HexClad 3.3QT/3 L Hybrid Deep Sauté Pan, heat oil over medium. Sear pork belly on all sides until golden brown, about 10 minutes. Using tongs, transfer pork to a plate. Drain and discard excess fat from pan, then return pork to pan. Add reserved 1 cup broth, soy sauce, sake, honey, garlic and ginger. Bring to a boil. Remove from heat and cool to room temperature. Transfer pork belly and marinade into a zip-top bag or a deep container with a lid. Refrigerate while making eggs.
4. Make soy-cured eggs. Fill a large bowl halfway with ice water; set aside. Fill a HexClad 2QT/2 L Hybrid Saucepan three quarters full with water. Bring to a boil over medium-high. Gently lower eggs into boiling water and cook for 8 minutes. Immediately drain and run under cold water or place in an ice water bath to cool. Once cool, peel eggs and add to zip-top bag with pork to refrigerate overnight. 
5. Finish broth. Using a spoon, remove fat from top of broth; reserve for serving. Add 3 quarts water to broth and bring to a boil over medium-high. Simmer, skimming and discarding any foam occasionally and stirring, until broth is light brown, creamy and thick, about 8½ hours. 
6. Using tongs, carefully remove bones from stock pot and discard. Strain remaining broth through a mesh sieve, pressing on solids to extract broth (you should have 2 quarts/2 L broth). Discard solids.
7. Meanwhile, make dashi. In a HexClad 2QT/2 L Hybrid Saucepan, combine 1 quart/1 L water and kombu. Let sit at room temperature for 30 minutes. Remove and discard kombu. Bring liquid to a boil over high, then reduce to a low, add bonito flakes, and simmer 3 minutes. Line a fine-mesh sieve with a paper towel, cheesecloth or a clean kitchen towel. Strain dashi and discard bonito flakes. Set aside.
8. Make tare. Clean HexClad 2QT/2 L Hybrid Saucepan and return to stovetop. Add ½ cup dashi, garlic, soy sauce, sake, mirin, fish sauce, salt and MSG. Bring to a boil over high, then reduce heat to medium-low and simmer for 10 minutes. Set aside.
9. Cook noodles. Fill a HexClad 8QT/7.5 L Hybrid Stock Pot half-way full with salted water, about 4 quarts/3.8 L, cover and bring to a boil. Add noodles and cook according to package directions. Drain and divide between 4 large ramen bowls. 
10. When ready to serve, make serving broth. Return stock pot to stovetop. Add 1 quart/1 L tonkotsu broth (use the second quart of broth for another batch), remaining dashi, and 2 tablespoons reserved pork fat to a boil. Remove from heat, cover and keep hot until ready to serve.
11. Assemble bowls. Thinly slice chāshū and halve marinated eggs. Pour 2 tablespoons tare into each ramen bowl. In this order, add broth, noodles, chāshū and eggs, dividing evenly between bowls. Top with scallions, pickled ginger, bamboo shoots and sesame seeds, if desired.

NOTES
Have butcher tightly roll pork belly, fat side out, like a Swiss roll. Cut 4 strings of butcher’s twine and tie pork belly very tightly, spacing ties about 1 inch/2.5 cm apart. Set aside.

Look for pork bones in Asian markets, especially Filipino grocery stores. Include at least 2 lb/900 grams trotters or hock bones for collagen-rich broth.

Refrigerate dashi and tare in airtight containers for up to 3 days. Refrigerate extra tonkotsu broth in an airtight container up to 1 week or freeze up to 3 months.

Diluting broth with dashi prevents heaviness while keeping it rich. This recipe uses a 50:50 tonkotsu-to-dashi ratio, but adjust to taste.