Cooking with Paul "Tonkotsu Ramen"

Fun cooking. "Street food series" part 4. We're in Japan cooking a classic. It takes a bit of time nut the results are delicious and memorable. Don't be scared just go fo it.

What you'll need
• 2½ lb ramen noodles, cooked according to package directions
• 5 oz pork fat
Broth
• 4 lb pig hocks and/or trotters, ask the butcher to cut the smallest piece possible
• 2 lb chicken backs, cut into small pieces
• 1 lb chicken feet
• 1 large onion, peeled and slit around
• 1 whole garlic
• 2 inches ginger, sliced
• 1 leek, sliced
• 15 green onions, white parts only, cut them in half across
• 5 – 8 slices of white oyster mushrooms
• 1 (8-qt) heavy stockpot or an equivalent
Pork Belly (Chashu)
1.2kg (2.6 lb) pork belly
1 cup of soy sauce
1/3 cup sugar
1/3 cup mirin*
1/3 cup sake
1 tbsp vegetable oil
1 cup of water
4cm (1inch) piece of ginger, sliced
2 garlic cloves, lightly crushed

Eggs
• 3 eggs
• ½ tsp ginger paste
• ½ tsp garlic paste
• 1/2 cup of water
• 1/4 cup sake
• 1/3 cup mirin
• 1/3 cup soy sauce
Seasonings: Choose one or a combination of any below
• Chashu sauce
• Mayu (see notes below)
• Salt
• Soy Sauce
• Tahini
• Miso paste
• Garlic and shallot oil
• Sesame oil
Toppings and Garnish
• Enoki blanched quickly in hot broth or hot water
• Black fungus mushroom, blanched in hot broth or hot water for a couple minutes
• 15 green onions (green parts from broth), thinly sliced
• Nori (Seaweed for sushi), squared 4? by 4?
• Garlic, sliced and fried until crispy

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