How to make TONKOTSU RAMEN at home (and a Chashu Grilled Cheese Sandwich)

Homemade Tonkotsu Ramen Recipe Rich, creamy tonkotsu broth, melt-in-your-mouth chashu pork, perfectly marinated eggs, and a savory tare make this ramen a labor of love—but worth every minute. Ingredients Broth 2.5 lbs pork bones 3.5 lbs pig feet 5 liters water (plus more for initial boil) ½ green cabbage ½ onion 8 garlic cloves, peeled Chashu ~4 lbs pork belly (skin removed) 1.5 cups sake 1 cup mirin ¾ cup soy sauce ¾ cup sugar 1 shallot, halved 2 inches ginger, sliced 9 garlic cloves, peeled 6 scallions, chopped into thirds Marinated Eggs 6 eggs (or however many you can afford) Ice water (for shocking eggs) Reserved chashu braising liquid Tare 300 ml water 250 ml tamari 50 ml sake 30 ml mirin 1 tbsp + 1 tsp MSG 1 tbsp salt Instructions 1. Make the Broth (Takes ~14 hours) Add bones and pig feet to a pot of boiling water and boil for 15 minutes. Skim off scum. Drain the pot, rinse the bones and feet thoroughly, and clean the pot. Refill with 5 liters of fresh water, return the bones and feet to the pot. Bring to a rolling boil and keep it boiling (covered or partially covered) for 13 hours, skimming off any scum as needed. At hour 13, add the ½ cabbage, ½ onion, and 8 garlic cloves. Boil uncovered for 1 more hour. Strain the broth and set aside. 2. Prepare the Chashu Pork Roll pork belly into a log and tie with butcher’s twine. In a pot or Dutch oven, combine sake, mirin, soy sauce, and sugar. Bring to a boil. Add aromatics: shallot, ginger, garlic, scallions. Add pork belly, cover, and place in a 275°F (135°C) oven for 4–5 hours, rotating the pork every hour. Once cooked, remove pork and refrigerate. Reserve the braising liquid for marinating eggs and reheating chashu later. 3. Make the Marinated Eggs Boil eggs for 6.5 minutes, then transfer to an ice bath to cool. Peel using a spoon for easier, cleaner removal. Place eggs in a container, pour reserved chashu liquid over them. Optionally, place a soaked paper towel on top to ensure full marinade coverage. Refrigerate for 4–5 hours. 4. Prepare the Tare In a small saucepan, combine: Water, tamari, sake, mirin, MSG, and salt. Heat gently to dissolve. Store until ready to use. 5. Assemble the Ramen Reheat your sliced chashu in a pan. Optionally add a splash of chashu broth for caramelization. In a serving bowl, add 2 tbsp tare. Ladle in hot tonkotsu broth. Add cooked ramen noodles. Top with halved marinated egg, chashu slices, and chopped green onion. Tips The bone-to-foot ratio used was 41.7% bones / 58.3% feet—heavier on collagen for a rich broth. Rolling boil is key for emulsifying pork fat into a creamy broth—unlike most broths which require gentle simmering. Don't skip skimming the scum early on—it’s the difference between murky and clean flavor. American Cheese recipe video: https://www.youtube.com/watch?v=9sPQvQIli2w&t=71s