Tsukemen (Dipping Ramen)

1. Prepare the pork broth: Thoroughly clean the pork trotters and pork back bones. Blanch them in boiling water for 10 minutes, then drain and scrub clean under cold running water to remove any impurities.

2. Place the cleaned pork trotters and pork back bones in a large pot with 3000g water, 30g ginger, 20g garlic, and 50g scallion white parts. Bring to a boil, then reduce heat to a gentle simmer. Cook for 4 hours, regularly skimming any scum that rises to the surface. Strain the broth and set aside.

3. Prepare the dashi: Soak 15g dried kombu in 500g water for 30 minutes. Gently heat the kombu water until just before boiling, then remove the kombu. Add 30g katsuobushi to the hot water and simmer for 1 minute. Turn off the heat and let it steep for 5 minutes. Strain the dashi. Separately, soak 20g dried shiitake mushrooms in warm water until softened, then slice thinly and reserve the soaking liquid to add to the dashi if desired, or use the sliced mushrooms as a topping.