I have worked in a few chinese kitchens here and there so just letting you know that I have had experience working as a cook.
Now, I have an unhealthy obsession with japanese ramen. Just came back from japan and for months now have been trying to recreate Tonkotsu Ramen. I tried using some techniques I learned from working in a chinese restaurant but I still can't get it down. I also found this recipe online: http://norecipes.com/2009/12/30/tonkotsu-ramen-recipe/ but things didn't work out so good. I know this type of cooking is usually regarded with secrecy but could anyone offer useful or essential advice into making Tonkotsu Broth. I have tried and tried again to recreate what I know and love as tonkotsu broth. The milky white hearty soup topped with fatty pork chunks and what not is so amazing to me. I hope i'm not wasting time posting this in the professional chefs forum but I just felt that I wouldn't get the same response in any other thread. Please advise.
Domo Arigatou Gozaimasu.