Yashoku Ramen

Step 1. Blanch the pork bones and trotters in a large pot of boiling water for 10 minutes to release impurities.

Step 2. Drain the bones and scrub each one thoroughly under cold running water, removing any dark marrow or coagulated blood to ensure a white broth.

Step 3. Place the clean bones into a clean, large stockpot and cover with 5 liters of fresh water. Bring to a vigorous, rolling boil.

Step 4. Add the charred onion, garlic, and ginger. Maintain a high boil for 10 to 12 hours, adding water as necessary to keep the bones submerged.

Step 5. Use a wooden paddle to occasionally stir and break up the bones, which helps release the fat and marrow into the liquid.

Step 6. Once the broth is milky white and opaque, strain it through a fine-mesh sieve or chinois into a clean pot.

Step 7. Prepare the bowls by adding 1 tablespoon of tare to the bottom of each.

Step 8. Cook the ramen noodles in boiling water for about 90 seconds or until al dente, then drain well.

Step 9. Pour 1.5 cups of boiling hot broth into each bowl, add the noodles, and top with chashu, half a marinated egg, nori, and green onions.