Homemade Tonkotsu Ramen

This Tonkotsu Ramen took me days of preparation to make, but I am extremely proud of how it came out. Broth made from pork bones, Enoki mushrooms and a miso broth mix. Pork sous vide after a soy sauce, mirin and sake marinade overnight. Marinated an egg to add to the ramen to make ajitama. Some miso sautéed portobello mushrooms and green onion to top off the bowl and round it out. Made sure to use alkaline noodles for an authentic texture and flavor! Well worth the time for the way it came out

By Sam Luck-Leonard