Hakata ramen

Method

1. 1 Blanch the pork bones for 10 minutes, then scrub each piece clean and chop them to expose the marrow.
2. 2 Simmer the bones over high heat for 7 hours, adding hot water as it evaporates.
3. 3 Unlike other broths, Hakata tonkotsu must be boiled vigorously for a long time so that the fat and collagen emulsify into a milky white color.
4. 4 Simmer pork belly in soy sauce for 45 minutes, then slice it to make chashu.
5. 5 Boil the very thin, straight noodles for exactly 45 seconds until they retain their firm core, like barikata noodles.
6. 6 Pour in the broth, arrange the chashu, bamboo shoots, pickled mustard greens, and seaweed on top, then sprinkle with green onions and black sesame seeds.

With an appliance

• Pressure cooker 3 hr

  Replace step 2: simmer under high pressure for 2 hours in two batches, then release the pressure naturally; the liquid will be cloudy but less viscous than the 7-hour version.