Delicious and Authentic Tonkotsu Ramen

Preparation:

1. Rinse the pork bones thoroughly under cold water to remove any impurities or blood.

2. In a large pot, add the vegetable oil and heat it over medium-high heat. Add the pork bones and sear them until lightly browned on all sides.

3. Remove the bones from the pot and set them aside briefly.

4. In the same pot, add the sliced onions, ginger, and crushed garlic. Cook until fragrant, about 2 minutes.

5. Return the pork bones to the pot and pour in the water, chicken broth, and pork broth (if using). Bring it to a boil, then reduce the heat to low and simmer for at least 6 hours, ideally 10-12 hours, to extract all the flavors from the bones.

Preparation of Tare:

1. In a separate bowl, mix together the soy sauce, mirin, sake, brown sugar, and sesame oil to make the tare. Set it aside.

Noodles and Toppings:

1. While the broth is simmering, prepare the ramen noodles according to the package instructions. Drain and set them aside.

2. Soft-boil the eggs, peel them, and marinate them in a mixture of soy sauce and mirin for about 30 minutes to add flavor and color.

Assembling the Ramen Bowl:

1. Once the broth is done simmering, strain it through a fine mesh strainer, discarding the bones and solids. Return the broth to the pot and keep it warm over low heat.

2. To each serving bowl, add a tablespoon of tare and adjust the amount according to your preference.

3. Cook the bean sprouts and corn in boiling water for a minute or until tender. Drain and set them aside.

4. In each bowl, place a portion of cooked ramen noodles and pour the hot Tonkotsu broth over them.

5. Arrange the sliced chashu pork, soft-boiled egg, bean sprouts, corn, and sliced green onions on top of the noodles.

6. Garnish with a sheet of nori and sprinkle some sesame seeds if desired.