Shoyu Tonkotsu Ramen

To prepare the Tonkotsu Broth: Thoroughly wash Pork femur bones and Pork trotters. Place them in a large pot, cover with cold water, and bring to a rolling boil for 10 minutes to blanch. Drain the water, scrub the bones clean of any impurities. Return the cleaned Pork femur bones and Pork trotters to the pot. Add 6000g Water, Pork back fat, quartered Onion, crushed Garlic cloves, sliced Ginger, and Scallion white parts. Bring to a vigorous boil, then reduce heat to maintain a strong simmer. Cook for 8-12 hours, continuously skimming any foam or impurities from the surface. Maintain a rolling boil to emulsify the fat and collagen, creating a milky white broth. Strain the broth through a fine-mesh sieve, discarding all solids. Keep the broth hot.

To prepare the Chashu Pork Belly: Roll and tie the Pork belly tightly with butcher's twine. Sear the Pork belly in a hot pan until browned on all sides. In a pot, combine 100g Koikuchi soy sauce, 50g Mirin, 50g Sake, and 500g water. Add the seared Pork belly and bring to a simmer. Braise for 2-3 hours, or until the Pork belly is fork-tender. Allow the Pork belly to cool completely in its braising liquid, then remove, untie, and slice thinly just before serving.

To prepare the Ajitama Eggs: Gently lower Large eggs into boiling water and cook for 6-7 minutes for a soft-boiled yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Carefully peel the eggs. Prepare a marinade by combining 50g Koikuchi soy sauce, 25g Mirin, 25g Sake, and 100g water. Place the peeled eggs in the marinade and refrigerate for at least 6 hours, preferably overnight.