I made tonkotsu ramen

From scratch!
It took forever to make, in several stages, including making the soup and freezing it two weeks ago. Also, I should have used pork belly instead of pork shoulder - shoulder isn't fatty or layered enough.

But it was delicious! And filling!

Luckily, I needed a filling lunch because I won't be eating anything big until after hockey, which finishes at 9pm. WHEW, though. It's large. LARGE.

The recipe I used (it's really an entire series - 'Ramen School' by Aussie cooking personality Adam Liaw) makes a salt-and-seafood flavoured tonkotsu, but it's very salty. I am thinking of adjusting it to a more sesame-garlic angle, with more complex overtones - a hakata tonkotsu like Ramen Kaonashi describes. Although I don't know if I have the sesame anymore.