Finally got around to trying my hand at a Tonkotsu ramen broth.
I didn't go the traditional route that produces a milky cream colored broth as I was looking for something deep and smokey.
I marinaded a mix of pork necks and beef bones in some soy, mirin, ginger and garlic.
Lightly smoked over oak (was out of cherry)
after smoking I put them in a pot along with a chicken carcass, covered with water and boiled for 20 minutes to loosen meat off the bones and rinse off excess smokiness. Lost of lot of the collagen though unfortunately
while that boiled I roasted some onion, ginger, garlic and shiitake mushrooms
Then I strained the bones and picked most the meat off leaving a small amount for flavor
added it all to a slow cooker and cooked for 16 hours
in the morning I added some herbs
Then I transferred to a stock pot and boiled hard for a few hours until it was reduced by 1/3
Strained really good and the result yielded about 6 cups of super flavorful broth
Marinating some soft boiled eggs in soy, mirin, ginger, sake, scallions
Hickory smoked Pork Jowl (cheeks)
I cut the fat cap off to use in the broth before serving and braising in the same marinade as eggs
rest the pics tomorrow when the meal is finalized.