Shrimp Tonkatsu Ramen

Ingredients

• For the Roasted Bone Broth:
• 10 lb mixed bones
• pork neck bones
• pork shoulder bones
• beef marrow or neck bones
• cow foot
• ham hock (optional)
• 2 large yellow onions, halved
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 whole head garlic, halved crosswise
• 1 large piece fresh ginger (3–4 inches), sliced
• 1 lemongrass stalk, smashed and cut into 2–3 pieces
• 2 medium shallots, halved
• 1–2 cups cremini mushrooms
• 2–3 bay leaves
• 1 tbsp whole mixed peppercorns
• 3 whole star anise
• scallion whites from 1 bunch (optional)
• 1–2 pieces kombu
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano
• For the White Miso Tare:
• 3/4 cup white miso
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup light soy sauce
• 2 tbsp sesame paste
• 2 tbsp sugar
• 2 tsp grated garlic
• 2 tsp grated ginger
• 2 tsp rice vinegar
• 1 tsp white pepper
• For the Ajitama Eggs:
• 8 eggs
• 1/2 cup soy sauce
• 1/8 cup mirin
• 1/8 cup sake
• 1 cup water
• 3 garlic cloves, minced
• 1/2 tsp fish sauce
• 1 tsp sesame oil
• 1–2 tsp brown sugar
• 1 1/2 tbsp sliced scallions
• 1/8 tsp red pepper flakes (optional)
• 2-inch piece ginger, minced
• For Each Bowl:
• 1 pack ramen noodles
• 3 jumbo Black Tiger Shrimp, shell on deveined
• 1/2 ajitama egg
• charred corn
• bok choy (optional)
• menma (bamboo shoots)
• nori
• scallions
• black garlic oil (optional)
• toasted sesame seeds
• chili crisp (optional)

Instructions

1. Blanch the bones: Fill a large stockpot with water and bring it to a rolling boil. Add all of the bones and boil for 10 minutes. Skim off any foam if desired. Drain completely, rinse every bone under cold running water, scrub away any blood or marrow residue, and wash the stockpot thoroughly.
2. Roast the bones: Preheat the oven to 425°F. Pat all bones completely dry and arrange them in a single layer on sheet pans. Lightly coat with neutral oil and roast for 45–60 minutes, turning halfway through. The bones should be deeply browned but not burnt.
3. Roast the aromatics: Arrange the onions, carrots, celery, garlic, shallots, mushrooms, ginger, and lemongrass on another sheet pan. Lightly drizzle with oil and roast for 20–25 minutes, until browned around the edges. Avoid burning the garlic.
4. Build the stock: Transfer the roasted bones and vegetables to a stockpot. Add the bay leaves, peppercorns, star anise, and scallion whites. Cover with cold water until the ingredients are just submerged. Add the kombu while the stock is heating and remove it after 30 minutes.
5. Simmer the broth: Bring the stock to a medium boil for the first hour, then reduce to a gentle simmer. Cook for 6–8 hours for a lighter broth or 12–14 hours for a richer broth. Check the water level every hour and add hot water only if necessary. During the final hour, add the thyme and oregano.
6. Strain the broth: Remove the large bones and strain the broth through a fine-mesh sieve. Cool slightly, then refrigerate overnight. The broth should jiggle like soft gelatin once chilled.
7. Make the White Miso Tare: Combine the white miso, mirin, sake, light soy sauce, sesame paste, sugar, grated garlic, grated ginger, rice vinegar, and white pepper. Heat gently over low heat and stir until smooth. Do not boil. Cool completely. Use 2–3 tablespoons per bowl.
8. Make the ajitama eggs: Bring water to a gentle boil and carefully lower the eggs into the pot. Cook for 6½ minutes, then transfer immediately to an ice bath. Peel the eggs. Combine the soy sauce, mirin, sake, water, garlic, fish sauce, sesame oil, brown sugar, scallions, red pepper flakes, and ginger to make the marinade. Marinate the eggs for 12–24 hours.
9. Cook the shrimp: Add 12 oz of stock to a pot over low to medium heat. Once the stock is hot, add the Black Tiger Shrimp and cook for 1–3 minutes, until bright pink. Alternatively, grill the shrimp for 1–2 minutes per side for a smoky flavor.
10. Assemble each bowl: Add 2–3 tablespoons of White Miso Tare to a bowl. Pour in 12 oz hot broth and add fresh cooked ramen noodles. Top with 3 grilled shrimp, ½ ajitama egg, charred corn, bok choy, menma, nori, and scallions. Finish with black garlic oil, toasted sesame seeds, and chili crisp, if desired.