So Ramen

Step 1. Blanch the pork bones in a large pot of boiling water for 15 minutes. Drain and scrub the bones under cold water to remove all dark marrow and impurities.

Step 2. Place the cleaned bones back into a clean pot, cover with water, and add the ginger, 5 garlic cloves, and white parts of the green onions. Bring to a rolling boil and maintain for 10-12 hours, topping up water as needed, until the broth is opaque and white.

Step 3. In a separate small pot, braise the pork jowl (toroniku) in a mixture of soy sauce, mirin, 2 cups of water, and 5 cloves of garlic for 2 hours on low heat until tender. Let it cool in the liquid before slicing.

Step 4. Prepare the 'Tare' (seasoning base) by reducing 1 cup of the braising liquid by half.

Step 5. Cook the ramen noodles according to package instructions until al dente.

Step 6. Assemble the bowl: Place 2 tablespoons of tare in each bowl, pour in 12 oz of hot tonkotsu broth, and whisk to combine.

Step 7. Add noodles, then top with thick slices of toroniku, wood ear mushrooms, green onions, and a drizzle of Mayu oil.