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Mirin Worstershire sauce	Basic Recipes Tonkotsu Ramen Ingredients: (for 4 servings) 1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.
	Preparation: Tonkotsu soup Cut tonkotsu into large pieces. In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat. Add whole: peeled onion and garlic cloves. Remove Aku (foam) regularly, boil for 3 hours. Filter through kitchen croth (or paper towel) placed on strainer. Yakibuta (Nibuta) Cut pork rib or any meat with fat into 4-5 cm pieces. Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often. When meat is tender, turn off heat and remove meat. In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce. Add meat to this. Turn meat over. Boil for 20 minutes. Allow flavor to seep in. Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock. Toppings: Wash bean sprouts and boil for1 minute. Do not over-cook. Drain. Slice green onions thinly. How to make: Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness. In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock. Drain noodles. Place in bowls immediately. Fill bowls 70-80% full with tonkotsu soup. Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta Add pepper to taste. Hint: While cooking the meat make sure to add soup stock. Don't let all the soup boil away.
	In a deep large pot, bring water to a boil. Add tonkotsu. Cut baraniku or any meat with fat into 4-5 cm pieces. Wash bean sprouts and boil for1 minute. Slice green onions thinly. In Chinese noodlle bowls, put in 1-2 Tablespoons of soup stock. In a large pot of boiling water. Cook noodles 1-2 minutes to desired firmness. Drain noodles. Place in bowls immediately. Fill bowls 70-80% full with tonkotsu soup. Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
Hints: Soup stock (chicken) Other Recipes: Shoyu Ramen [ Japanese ]