Master homemade Japanese Tonkotsu Ramen featuring tender melt-in-your-mouth rolled Chashu pork belly, ramen noodles, and soft-boiled ramen eggs.
Sear rolled pork belly on all sides until golden. Braise in Shoyu, Mirin, Sake, sugar, ginger, and water on low heat for 1.5 hours until fork tender.
Boil eggs for exactly 6 minutes and 30 seconds. Transfer immediately to ice water, peel, and marinate in cool braising liquid for at least 2 hours.
Boil pork bones for 2-3 hours until broth turns milky white and rich. Season with a ladle of Chashu braising sauce.
Boil fresh ramen noodles for 2 minutes and drain. Ladle hot broth over noodles, top with sliced Chashu pork, half ramen egg, bamboo shoots, and Nori seaweed.
Q: How long should eggs boil for soft ramen yolk?
A: Boil room-temperature eggs for exactly 6 minutes and 30 seconds into boiling water, then ice bath immediately.
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