Instant pot tonkotsu shoyu with mayu and spicy miso bomb

And homemade noodles, 5 days in the fridge. Made a fresh ~850g batch during the pork steps with an over night room temp before refrigerating.

Pork was a mix of femur, neck bones, and ribs, 7.5lbs for a 5 liter yield. I made a basic version of Ramen Lord's spicy miso bombs; just a mix of garlic, Thai chili, and ginger with enough miso to make a paste.