1.5 kg large pork bones, cut into 10cm–15cm pieces and rinsed
60 ml konbu seasoning

2 eggs at room temperature
350 gm ramen noodles
150 gm rindless bacon, chopped
20 gm dried shredded black fungi
To serve: nori toasted over a flame and cut into strips, and sesame seeds
To serve: shichimi togarashi

For tonkotsu broth, place pork bones in a stockpot with konbu seasoning, cover with 4 litres water and bring to the boil over high heat.
Skim scum from surface and boil, topping up with water if necessary to keep bones just covered, until broth is cloudy, creamy and gelatinous, then simmer to reduce to 2 litres (3–3¼ hours).
Strain stock through a large sieve, season to taste and keep warm.

Cook eggs in a saucepan of simmering water over medium heat until medium-boiled (7 minutes for medium yolks).
Peel and halve just before serving.

Cook ramen noodles in a saucepan of boiling water until al dente (4–5 minutes), then drain and divide among warm serving bowls.

Meanwhile, fry bacon in a frying pan over high heat until crisp and golden brown (4–6 minutes).

Pour tonkotsu broth over ramen noodles, top with half an egg, bacon, fungi, nori and sesame seeds, season to taste with shichimi togarashi and serve hot.