AT A GLANCE
Tonkotsu is one of the classic broths served with ramen, made by boiling pork bones until the collagen and fat create a creamy, gelatinous stock - so rich and lip-smackingly good. If you don't have time to spare, you could use a dashi or miso soup base instead.
|01||For tonkotsu broth, place pork bones in a stockpot with konbu seasoning, cover with 4 litres water and bring to the boil over high heat. Skim scum from surface and boil, topping up with water if necessary to keep bones just covered, until broth is cloudy, creamy and gelatinous, then simmer to reduce to 2 litres (3-3¼ hours). Strain stock through a large sieve, season to taste and keep warm.|
|02||Cook eggs in a saucepan of simmering water over medium heat until medium-boiled (7 minutes for medium yolks). Peel and halve just before serving.|
|03||Cook ramen noodles in a saucepan of boiling water until al dente (4-5 minutes), then drain and divide among warm serving bowls.|
|04||Meanwhile, fry bacon in a frying pan over high heat until crisp and golden brown (4-6 minutes).|
|05||Pour tonkotsu broth over ramen noodles, top with half an egg, bacon, fungi, nori and sesame seeds, season to taste with shichimi togarashi and serve hot.|
Note Shichimi togarashi, a Japanese seven-spice chilli powder, is available from Japanese grocers and from herbies.com.au. Ask your butcher to cut up the pork bones for you. Konbu seasoning, also known as konbu tsuyu, is available from Asian supermarkets. Substitute light soy sauce if it's unavailable.