There's no two ways about it: making ramen—and I'm talking tonkotsu, the rich, creamy pork broth of Japan's Kyushu region that leaves your lips sticky and your belly happy—is not an easy task. Each element takes time to prepare before they're ready to combine in the bowl just before serving, and some of those elements take hours or even days if you want to do it right. From the creamy pork broth to the soft-cooked egg to the meltingly-tender slices of pork belly chashu, we've painstakingly tested each and every variable to produce recipes that are guaranteed to deliver supremely slurpable bowls to your own table that will rival the best ramen-ya in the world.
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The challenge? Figure out how to make world-class tonkotsu ramen right in my own kitchen. It took over 40 pounds of bones and over 200 hours of collective simmering time to do it, but I cracked the code.