Almost nailed Tonkotsu

After I scorched my first batch of chicken&pork paitan, I tried making Tonkotsu with lower heat.

1 kg of spine (with very little meat)

1 kg of leg bone

0.5 kg of pig foot (1 pig foot)

6 liters of water

I blanched them for 20 mins then cleaned all the dark bits. The foot has a bad burnt smell so I scraped the skin off as well.

It only took 800 watts of my induction stove to bring it to rolling boil (lid closed).

There was some gunk that almost turned to burnt bottom but overall I’m safe.

There are some collagen bit that weren’t melted yet so I think I could keep it boiling for more (10+ hours maybe)

I bought Hakata style noodles from supermarket so nothing much to say about that.

I use shio tare from before (dried scallop, dried shrimp, kombu, shitake, sababushi) mixed with Usukuchi shoyu and fish sauce. 30 ml was too salty so next time I will use only 20 ml.

Chashu from boilled pork shoulder then soak in shoyu tare (equilibrium brine method).

Wood ear mushroom stirred fried with sesame oil and chili oil.

I also add some lard and black pepper.