Ramen Kaldu Babi

Name: Ramen Kaldu Babi
Cuisine: japanese
Ingredients: 2 kg pork bones (marrow and neck); 3 L water; 50 g ginger, sliced; 5 cloves garlic, smashed; 2 scallions, white parts only; 1 medium onion, halved; 100 ml soy sauce; 50 ml mirin; 50 ml sake; 1 tsp salt; ½ tsp ground white pepper; 200 g chashu pork, sliced; 2 soft-boiled eggs, halved; 400 g fresh ramen noodles

Tonkotsu Ramen

Ingredients

2 kg pork bones (marrow and neck)
3 L water
50 g ginger, sliced
5 cloves garlic, smashed
2 scallions, white parts only
1 medium onion, halved
100 ml soy sauce
50 ml mirin
50 ml sake
1 tsp salt
½ tsp ground white pepper
200 g chashu pork, sliced
2 soft-boiled eggs, halved
400 g fresh ramen noodles

Instructions

11. Blanch pork bones in boiling water for 5 minutes, then rinse and discard the water.
22. In a large pot, combine cleaned bones, 3 L fresh water, ginger, garlic, scallions, and onion; bring to a rolling boil, then reduce to a simmer and cook for 12 hours, skimming foam regularly.
33. Strain the broth, return to the pot, and season with soy sauce, mirin, sake, salt, and white pepper; keep warm over low heat.
44. Prepare chashu: roll pork belly, tie with kitchen twine, sear all sides, then simmer in a soy‑mirin mixture for 2 hours, slice thinly.
55. Cook ramen noodles according to package instructions, drain, and rinse briefly with hot water.
66. Assemble each bowl: place noodles in the bottom, ladle hot tonkotsu broth over them, then top with chashu slices, half an egg, and optional nori or bamboo shoots.
77. Garnish with sliced green onions and a sprinkle of sesame seeds; serve immediately.

Source: llm-generated