Authentic Japanese Ramen from Scratch

Prepare the Broth (8 hours)Blanch the pork bones in boiling water for 10 minutes, then drain and rinse under cold water to remove impurities. Place the cleaned bones in a large stockpot with fresh water. Add the garlic head (halved) and ginger (sliced). Bring to a rolling boil, then reduce to a vigorous simmer.Maintain a strong simmer for 8 hours, adding water as needed to keep bones submerged. The broth should become milky white and rich. Strain through a fine mesh sieve.Make the ChashuRoll the pork belly tightly and tie with kitchen twine. Sear all sides in a hot pan. Combine soy sauce, mirin, sake, and 200ml water in a pot. Add the pork belly and simmer for 2-3 hours until tender. Let cool in the liquid, then slice thinly.Soft-Boiled EggsBoil eggs for exactly 6 minutes and 30 seconds. Transfer to ice water immediately. Peel and marinate in the chashu braising liquid for at least 4 hours.AssembleCook noodles according to package directions. Ladle hot broth into bowls, add noodles, top with sliced chashu, halved marinated egg, sliced green onions, and nori sheet. Finish with a drizzle of sesame oil and white pepper.