Tonkotsu Broth

Incredients

• 6 pounds pork neck bones (with meta on them)
• 1 onion (peeled and halved)
• 4 oz mushrooms (sliced)
• 4 tbsp MSG

Directions

1. In a large stock pot, place the pork neck bones and cover them with cold water
2. Bring the water to a rolling boil over medium-high heat
3. Remove from heat, dump out all the water, and rinse the pork neck bones in cold water (gently)
4. Return the pork neck bones to the stock pot and cover with cold water
5. Bring it to a rolling boil once more
6. Add the onion, mushrooms, and MSG to the stock pot.
7. Put a lid on the stock bot
8. Maintain a rolling boil for the next 12 hours, adding more water as needed (the objective is to keep the bones covered at all times)
9. Remove the stock pot from the heat
10. Strain out all solids (bones, onion, mushrooms)
11. Place in fridge (good for 2-3 days)
12. When ready to use, heat up to a simmer and skim the top