Homemade shoyu tonkotsu!

God how scared I was to do this. Turned out much easier than i thought, just time consuming… Much cheaper than restaurant tho!

So, about the ramen itself:
– tonkotsu broth, boiled for just about 13 hours which i found was enough, as it was getting darker which worried me. No aromatics, just pork, blended at the end.
– shoyu tare, 1:10 ratio
– garlic pork fat
For the toppings:
– classic marinated egg
– pork shoulder chashu, which fell apart because i tried to roll it… And after that, cut it.. Still, tasted delicious
– shiitake mushrooms fried in a teriyaki-esque sauce, since i couldn’t find woodear mushrooms
– garlic chips leftover from making the oil
– scallions

Well, what can I say, as a student – this was heavenly. I won’t say anything about the noodles, since they were not the proper ramen noodles.
Still, it’s more than tasty. The mouthfeel of the broth is amazing, the garlicky notes really compliment the pork, slightly sweet chashu, creamy egg.. Simply amazing.