Tonkotsu Ramen (Hybrid broth)

Over the past year and a half I've been experimenting with making homemade tonkotsu, been missing it terribly since moving away from Japan.

Tried stuff on my own and eventually found Ramen Lord's recipe which I've continued to tweak to my needs.

This time however, I wasn't able to get pigs femur from my local butcher so I opted for cow instead.
Mixed with some pigs trotters as well as a bit of back. Hence the hybrid broth.

Really good combo! Lots of mouth feel and a bit sweeter (less complaints about the smell of pig during the 12 hours broth cooking session)

The chashu is a 2 day project as well. Cooked the day before and stored in the Chashu liquid overnight.

I also use the Chashu liquid for the eggs and I find it adds a lot of nice flavor

I still haven't nailed the saltiness, which means I'm having to add more than I would like in order to preserve the broth color, but the taste is honestly fantastic at this point, and it really satisfies my ramen cravings!