Homemade Tonkotsu Ramen

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1. 1Step 1: Give your bones a good rinse in the sink, then cover them with cold water and let them sit in the fridge for at least six hours (but going a full 24 hours is preferable!)
2. 2Step 2: Drain and rinse your pork bones, then pop them in the pot you'll be using to make your broth. Cover with cold water, then bring this to a rapid boil. Once boiling, drop the temperature down to medium and let it simmer for 15-30 minutes. During this time, a lot of scum will float to the top; scoop that off the top of the pot. Give the bones a stir every now and then; you'll jostle more scum to the top!
3. 3Step 3: Strain the bones, rinse, and scrub away any unsavory bits like coagulated blood or dark bone marrow.
4. 4Step 4: Now return the bones to the stock pot again, and cover with cold water again.
5. 5Step 5: Bring to a rolling boil once again and scrape off any gray scum that appears again; it shouldn't be much, but you may have some appear for another 15-30 minutes. Wipe the edges of the pot to remove the scum, too.
6. 6Step 6: Now reduce your stock from a rolling boil to a very gentle simmer. At this point, you've cooked off all the icky stuff; now you want to give your broth plenty of time to gently release flavor. You'll add in your dried shiitake mushrooms at this point as well.
7. 7Step 7: Cover the pot and simmer for at least six hours — but again, if you can get closer to 24 hours here, you're going to have a genuinely transformative product. You may need to top up the pot with additional water occasionally as it boils off, but with a cover on, you should be fine!
8. 8Step 8: Once your tonkotsu broth has simmered for 6-24 hours, we're moving onto the next step of broth flavoring. Keep the bones in place, but now you'll want to add in your onion, garlic, and ginger. Let it simmer for 4-6 hours.
9. 9Step 9: Now add in your rendered chicken fat and the green parts of your scallions.
10. 10Step 10: Raise the heat to medium and simmer, uncovered, for two hours.
11. 11Step 11: After that hour, use tongs to remove the pork bones, then strain the broth through a fine mesh sieve into a bowl. Clean the