My tonkotsu ramen using roasted bones and trotters

I’ve been working on ways to not spend days on tonkotsu and I think finally landed on a process I like by roasting the bones and trotters then pressure cooking – comes together in only a few hours. Also trying out pork shoulder for chashu and I’m loving the change. I used a pretty basic shoyu tare, the spicy sauce is a paste of chile oil, miso, and rehydrated chiles. The mushrooms were quick boiled in the reserved chashu broth and then strained the same broth to marinate the ajitama. Overall I think it’s my go to process for the time saving alone!