Good old 12 hrs tonkotsu, my go to composition is 5 pig feets, 2kg chicken feet, 2 hams, 1 kg of skin with fat and some back fat
Tare is some shrimp husks, mirin, kombu, katsuobushi, soy sauce msg and sea salt (alot)
Chashu is pig leg Meat cooked on sousvide for 4 hrs at 64.4° Celsius, good old ajitama and ton of alliums im kinda obsessed with the Pig and alliums sinergy, so we have red onions, green onions, and a garlic and ciboullete paste processed in a green onion oíl, and for the aromatic oíl is some mayu (burnt garlic oil)
The noodles are some store bought, really good chew not my prefer style tho
by transis6