Rich Tonkotsu Buta-Musou Style Ramen

Peel the 1/2 onion and slice thickly; peel the 3-4 garlic cloves and halve them.

Bring 1 L of water to a boil over high heat. Once boiling, add the sliced onion, garlic, and 300-350g of thin pork belly and simmer.

Cut the 4 thick pork belly slices for chashu, add to the pot, and continue simmering.

Remove the thick pork belly from the pot and marinate in soy sauce as the chashu.

Add 10g of gelatin and 1 piece of mochi to the soup and stir until dissolved. Continue reducing while stirring.

Use a hand mixer (immersion blender) to blend the soup into a thick, creamy white tonkotsu-style broth.

Stir in 8 tbsp soy sauce, 2 tbsp mirin, 2 tsp MSG, 15 shakes of garlic powder, and 12 shakes of table pepper.

Add lard to taste (about 1-2 tbsp) and stir until incorporated into the soup.

Boil the Chinese-style noodles, drain, and place in a bowl.

Pour the rich tonkotsu-style broth generously over the noodles.

Top with menma, green onion, and the marinated chashu.

Finish with a sheet of nori and serve.