Tonkotsu Ramen

• 3-4 eggs
• 200g Enoki mushrooms
• 1 spring onion
• 150g ramen noodles

The Tonkotsu Stock

• 1-1.5KG Pork leg joint on the bone
• 1-1.5KG pork belly on the bone (ribs in tact)
• 2 white onions
• 200g fresh shiitake mushrooms
• 1 tsp white peppercorns
• 1L fresh chicken stock
• 1 bulb garlic

Marinating Egg & Finishing the pork

• 8 tbsp Japanese soy sauce
• 4 tbsp sake
• 4 tbsp mirin
• 1 tbsp honey
• 3 cloves garlic
• 3 spring onions

The Miso Tare:

• 4 tbsp white miso paste
• 2 tbsp sake
• 2 tbsp mirin

Slice the pork belly off the ribs, wrap the belly up on itself, and tie up with twine. Pop that into a large pot, along with the ribs and other cuts of meat, and cover with water. Bring it up to a boil, turning so each part gets blanched well. Rinse off the scum

The Stock

Fry the onions on medium heat to soften them. Pop the garlic into the pan, skin on. While the onions are sweating, bring the chicken stock up to a boil in a large pot. Boil the eggs in the stock for about 7 mins. Mix the white miso, sake, and mirin while the eggs boil. Dunk the eggs in cool water after they have boiled.

Once the onions are starting to brown, place the meat and shitake mushrooms on top, pour the stock over the top. Get that to a rolling boil and keep it boiling for as long as possible (6 hours)

Marinade the eggs

Peel your eggs. Place a bag over a bowl and place the Japanese soy sauce, the miso tare mix and some honey into the middle. Chop the tops off the spring onions and finely slice for later. Place the rest of the spring onion into the marinade with the eggs. Tie up the bag and set aside. Leave for 6 hours

Finish off the pork belly

After 6 hours open up your egg marinade bag, and pour the spring onions and liquid into the wok. Bring that up to a boil to caramelise the honey. Then place the pork belly into the wok to marinade. Get the rest of the meat out of the stock. Boil the noodles in the stock for two mins. Blanch the enochi mushrooms in the stock.

Serve up

Place two spoons of miso in the bottom of the bowl. Place the shitake mushrooms on top of that, then pour the stock over. Place the noodles in, and top them with the eggs and enochi mushrooms. Slice up the pork belly and place it on top. Garnish with spring onions and serve