激ウマ濃厚！自家製豚骨ラーメン

What's in it

9 parts read from its 12 ingredient lines and its title.

Broth base

• Pork bone (tonkotsu) “ゲンコツ 4本”

Tare and seasoning

• Soy sauce (shoyu) “薄口醤油(一人分) 大さじ1”

Aroma oil

• Black garlic oil (mayu) “マー油 少々”
• Lard or back fat “背脂 200g”

Noodles

• Ramen noodles, kind not stated “お好みの麺 5人前”

Toppings

• Chashu “チャーシュー 5枚”
• Marinated egg (ajitama) “煮卵 5個”
• Menma (bamboo shoots) “メンマ 少々”
• Scallion or negi “白ネギ ２本”

Against the usual Tonkotsu

It has 3 of the 3 parts of the usual Tonkotsu ramen: pork bone (tonkotsu), chashu and scallion or negi.

Less usual for the style: black garlic oil (mayu) (in 21% of Tonkotsu recipes).

A cloudy, rich broth of pork bones boiled for hours, usually with thin noodles, chashu and scallion, and often wood ear mushrooms, a marinated egg or black garlic oil.