Tonkotsu Ramen is a popular style of Japanese ramen that originated in the Kyushu region of Japan, particularly in the city of Kurume. It is characterized by its rich and creamy broth made by boiling pork bones for several hours, resulting in a flavorful and collagen-rich soup.

The history of Tonkotsu Ramen can be traced back to the mid-20th century when Hakata-style ramen (a variation of Tonkotsu Ramen) gained popularity in the Fukuoka prefecture of Kyushu. The popularity of Tonkotsu Ramen has since spread throughout Japan and around the world.

In Japanese culture, ramen is a staple food and is often associated with quick and casual dining. Tonkotsu Ramen is often enjoyed in ramen shops or stalls, where customers can customize their bowls with various toppings like sliced pork, green onions, and egg.

Tonkotsu Ramen’s popularity can be attributed to its rich and satisfying flavor profile, as well as its versatility. It can be served in a variety of styles, including spicy, garlic-infused, and with different toppings. Many ramen shops also offer limited-time seasonal variations, which adds to the excitement and popularity of Tonkotsu Ramen.

• 4-5 pounds of pork bones (neck bones and trotters)
• 6 cloves of garlic
• 2-inch piece of ginger
• 2-3 green onions
• 1 large onion
• 1 tablespoon vegetable oil
• 12 cups water
• 1/2 cup soy sauce
• 1/4 cup sake
• 1/4 cup mirin
• 1 tablespoon salt
• 2 teaspoons sugar
• 1 pound dried ramen noodles
• 4 soft-boiled eggs
• 4 cups fresh spinach leaves
• 1 cup fresh bean sprouts
• 1 cup sliced green onions
• 1 cup sliced bamboo shoots
• 1/2 cup sliced shiitake mushrooms
• 1 sheet of nori (dried seaweed), cut into four squares
• 1 tablespoon sesame oil
• Shichimi togarashi (Japanese seven spice) to taste

1. Rinse the pork bones in cold water and place them in a large pot. Cover the bones with cold water and bring to a boil over high heat.
2. Once the water boils, let the bones cook for 10-15 minutes to help remove impurities. Drain the bones and rinse them under cold water.
3. Peel and slice the ginger and garlic. Cut the green onions into 2-inch pieces. Peel and quarter the onion.
4. Heat the vegetable oil in a large pot over medium-high heat. Add the pork bones, garlic, ginger, green onions, and onion. Sauté for 5-6 minutes until the vegetables are slightly browned.
5. Add the 12 cups of water to the pot and bring to a boil over high heat. Skim any foam that rises to the surface. Once boiling, reduce heat to low and simmer for 8-10 hours, occasionally skimming off any foam or impurities that rise to the surface.
6. After 8-10 hours, strain the broth through a fine mesh strainer into a large bowl. Discard the solids.
7. Return the broth to the pot and bring to a simmer over medium heat. Add the soy sauce, sake, mirin, salt, and sugar. Simmer for another 30 minutes.
8. While the broth simmers, cook the ramen noodles according to package instructions. Soft-boil the eggs, peel, and cut them in half. Blanch the spinach and bean sprouts in boiling water for 1-2 minutes and drain.
9. Divide the cooked ramen noodles into four large bowls. Pour the hot broth over the noodles. Add the spinach, bean sprouts, green onions, bamboo shoots, shiitake mushrooms, and a half-soft-boiled egg to each bowl.
10. Top each bowl with a square of nori and drizzle with sesame oil. Sprinkle shichimi togarashi to taste. Serve hot and enjoy!