Recreating the craft of a good ramen broth is not an easy feat at home. But where there’s a will there’s certainly a way, and I’ve engineered a belly-warming (and sinfully inauthentic) workaround for a rich, thick ramen broth at home, trading effort for time.
Initially, the aim was to recreate a tonkotsu ramen using a slow cooker for 20 or so hours then following with a rapid boil for an hour before straining and serving, but there was an immediate barrier: pork bones.
