Ingredients

For the tonkotsu Prep:

• 1.5kg knee and thigh bone
• 500g trotters (unsalted)

For the tonkotsu soup:

• 8L water
• 2kg cleaned bones and trotters
• 800g pork belly block
• 4 whole leek
• 100g sliced ginger
• 100g garlic bulb (with skin, cut half slice)
• 1 large onion (with skin, cut into 6)
• Salt to taste
• Usukuchi soy sauce to taste
• White pepper powder to taste

For the ramen:

• 250g strong flour
• 250g plain flour
• 5g salt
• 5g baking soda
• 220ml water

Tools

• MultiPro Express Weigh+

Method

For the tonkotsu prep:

1. Boil bones and trotters in the water for 10mins.
2. Take out bones and trotters and wash in cold water, take blood and scum part.
3. Use a hammer or saw then crush or cut bones then keep all marrow with bones.

For the tonkotsu soup:

1. In a soup pot, plenty of water and add bones, trotters and pork belly block. Bring to boil.
2. Keep high heat and boil, take scum out carefully.
3. When all the scums are gone then add all the vegetables.
4. Put lid on the pot and keep boiling 2-3 hours.
5. When the soup turned to cloudy take out the pork belly then strain the soup.
6. Add salt and usukuchi soy sauce.
7. Sprinkle white pepper powder before served.

For the ramen noodles:

1. Pour water into the measuring cup, add salt and baking soda. Mix well.
2. Set mixing bowl onto Kenwood Multi Pro Express. Place and scale plain flour and strong flour.
3. Set dough tool attachment and start mixing. Add 80% of mixed water into the mixing bowl slowly. Keep kneading until the dough gets crumbly.
4. Take dough put from mixing bowl, wrap with cling film and rest 5mins.
5. Back dough into mixing bowl and knead again, add more water if it’s too dry.
6. When the dough combines together, take it out from the mixing bowl then wrap with cling film and rest 1hour.
7. Cut dough into 4. Use a rolling pin and stretch the dough until 8mm thick.
8. Set pasta machine and stretch the dough and fold the sheet. And stretch the dough again. Repeat this process 4times.
9. Set pasta machine 1mm and stretch the dough. Dust potato starch onto the dough.
10. Set the pasta machine to the cutter setting and cut the dough.
11. Potion noodles 4-5 bunch, put into a container and rest in the fridge for 2days.
12. Boil noodles for 30 seconds.
13. Strain the noodles and put them into a ramen soup bowl.
14. Garnish with sliced pork belly, beni shoga, chopped chive and white sesame.