Tokushima Ramen

1. Prepare Dashi for Tare: In a small pot, combine 200g water and 5g kombu. Heat gently until just before boiling, then remove kombu. Bring water to a boil, remove from heat, add 10g katsuobushi, and let steep for 30 seconds. Strain the dashi stock through a fine-mesh sieve, reserving 50g for the tare.

2. Prepare Pork Bones for Broth: Thoroughly wash 1000g pork femurs and 500g pork trotters under cold running water. Place them in a large pot, cover with cold water, and bring to a rolling boil for 10 minutes to blanch. Drain the bones, rinse them thoroughly to remove any scum, and clean the pot.

3. Simmer Broth: Return the blanched pork femurs and pork trotters to the clean large pot. Add 4000g fresh water, 10g kombu, 50g ginger (sliced), 30g garlic (smashed), and 50g scallion (green parts, roughly chopped). Bring to a boil, then reduce heat to a vigorous simmer, skimming any foam that rises. Continue to simmer for 6-8 hours, or until the broth is milky white and rich. Strain the broth through a fine-mesh sieve, discarding solids, and keep hot.