So Ramen

Step 1. Prepare the bones by soaking them in cold water for 2 hours to release blood, then drain.

Step 2. Place bones and trotters in a large pot, cover with water, and boil for 30 minutes. Drain and meticulously scrub every bone under cold running water to remove dark marrow and impurities; this ensures a white broth.

Step 3. Return cleaned bones to the pot with fresh water (about 6-8 liters). Bring to a rolling boil. Add the back fat, onion, ginger, garlic, and leek.

Step 4. Maintain a hard, rolling boil for at least 10-12 hours. The agitation is what emulsifies the fat into the water to create the signature creamy texture. Top up with water as needed to keep bones submerged.

Step 5. While the broth boils, create the 'Tare' (seasoning base) by simmering soy sauce, mirin, and a pinch of sugar with a piece of kombu for 10 minutes.

Step 6. Once the broth is thick and opaque, strain it through a fine-mesh sieve into a clean pot. Discard all solids.

Step 7. Cook ramen noodles according to package instructions (usually 2 minutes for fresh noodles).

Step 8. To serve, place 2 tablespoons of Tare in a deep bowl. Pour in 400ml of hot broth and whisk to combine. Add noodles, then top with chashu, half a marinated egg, mushrooms, green onions, and a square of nori.