I seriously can’t help myself to stop cooking this Tonkotsu.

There are so many variations I would like to try, but somehow I always return back to this one. Honestly, I’ve never had a better ramen anywhere. Even when I visited some local ramen shops here (I am based in Czech Republic), there was always at least one ingredient that just wasn’t perfect.

And this one is actually quite simple to make, especially if you already have your tare and oils ready in the fridge. You just boil the bones, make the chashu, marinate the eggs… and when the time comes, prepare some fresh noodles (although I personally love them aged for 1–2 days).

And that’s it.