tonkotsu-ramen
A creamy, umami packed bowl of amazing-ness. For accessibility & ease I’ve stuck to the base flavours; water & bones for the broth, and basic seasoning for the pork, using the chashu sauce throughout for both the eggs and tare (a sauce that is typically used to season the broth).
Ingredients
For the Broth
2 kg pork bones
Water
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