Spicy Tonkotsu Ramen with Crispy Fried Garlic

**Tonkotsu Broth:** Rinse the pork bones thoroughly under cold water. Place them in a large stockpot and cover with cold water. Bring to a boil over high heat, then immediately drain the water. Rinse the bones again.

Refill the stockpot with 4 liters of fresh water. Add the quartered onion, sliced ginger, crushed garlic, and dried shiitake mushrooms (if using). Bring to a boil, then reduce heat to a very gentle simmer. Skim off any scum that rises to the surface.

Simmer for at least 12 hours, or up to 24 hours, maintaining a gentle simmer and skimming occasionally. The broth should be milky white and rich in flavor.

Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.

**Marinated Soft-Boiled Eggs:** Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft yolk. Immediately transfer the eggs to an ice bath to stop the cooking process.

Carefully peel the eggs and place them in a marinade of soy sauce, mirin, and sake (if using) for at least 2 hours, or preferably overnight.

**Crispy Fried Garlic:** Thinly slice the garlic. Heat vegetable oil in a small saucepan over medium heat. Add the garlic slices and fry until golden brown and crispy. Remove the garlic with a slotted spoon and drain on paper towels. Reserve the garlic-infused oil.

**Tare:** In a small saucepan, combine soy sauce and mirin. Bring to a simmer over medium heat and cook for 1-2 minutes. Remove from heat and set aside.

**Assemble the Ramen:** Cook the ramen noodles according to package directions. Drain well.

In each serving bowl, add 1-2 tablespoons of the tare (soy sauce mixture). Add about 500ml of the hot tonkotsu broth.

Add the cooked ramen noodles to the bowl.

Top with half a marinated soft-boiled egg, blanched bean sprouts, sliced green onions, crispy fried garlic, and a drizzle of chili oil and black garlic oil (if using).

Sprinkle with sesame seeds and serve immediately.