finally put together my first tonkotsu ramen at home

today's goal was "lazy but still tasty tonkotsu" – ramen purists will note I didn't fuss about keeping my broth as pale as possible bc I can't be fussed to wash bones, and I'm using some premade components,, but I'm trying to perfect the mouthfeel of the broth, my handmade ajitama, and the balance of broth elements + toppings.

verdict:

broth – excellent, the mouthfeel was on point & the flavor was rich and warm and perfect comfort food with just a little heat from the scallion oil and the chili crisp

noodles – a pain in the ass in cooking (why did these start sticking SO MUCH FASTER after draining than any of my other bowls? I was moving as fast as physically possible and still had to fight them) but great eating

toppings – great! packaged chashu far exceeded my expectations for flavor and texture, and it turns out quail size ajitama are a delightful experience to bite down on whole, plus I got the texture cooked 🤌 so I'm eager to make these again. additional toppings did a great job of providing interest without overwhelming the bowl

overall 10/10 would make again, which is exciting bc I have the extra serving from the kit and a spare slice of chashu waiting in my fridge.

homemade pork bone paitan broth
homemade scallion aroma oil 
Sun Noodles brand tonkotsu kit
locally sourced quail eggs for homemade ajitama
Hanazen brand chashu
nori strips
chopped scallions
garlic chili crisp