Making Tonkotsu ramen involves a complex, time-consuming process focused on extracting collagen and fats from pork bones to create a milky-white, rich broth, which is the signature element. The core steps include thoroughly cleaning pork bones and trotters, then boiling them for extended periods (12-18+ hours) at a consistent, high heat to emulsify fats and collagen, followed by preparation of the savory tare (seasoning base) and toppings like braised pork belly (chashu) and marinated eggs (ajitama). Finally, the warm broth, tare, cooked noodles, and toppings are assembled in a bowl to serve.
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