This is a ridiculously complicated recipe. I’m trying to reproduce the amazing ramen from Ippudo, a mind-blowing little ramen shop
The recipe starts by deep-frying the aromatics to add to the stock: ginger, garlic, and onions.
Next you make a stock from a combination of chicken bones, pork bones, and a trotter.
The stock, simmered overnight and reduced by half, forms the basis of the broth, but there’s more. Sesame is added three ways: ground toasted sesame seeds, tahini, and “mayu”, which is shaved garlic blackened in sesame oil. Then more pork fat is whipped into the broth to make it even richer and more intense.
The noodles are cooked separately, along with an array of toppings: Japanese style braised pork (chashu), raw eggs, corn, and green onions. If you’ve got it, nori, kamaboko, togarashii, and pickled bamboo shoots can go on top as well.
The recipe I used comes from Norecipes.com Tonkotsu Ramen