Pretty much. Many suggest longer, like 36 hours plus. Which is obviously impossible in a home setting, but doable in a professional kitchen.
I spent like 6 hours at the stove initially, occasionally checking, topping up with water. Then when I had had enough I stuck it in a slow cooker, knowing it wasn't nearly hot enough to get the desired result. So the next morning I put it back on the stove and boiled it on high again for a few more hours until it could be passed as a tonkotsu broth.
So yeah, it's completely impractical at home, and especially impractical if you don't tend to have pork bones and things like mirin or black garlic just lying around. Just go out to a ramen joint and enjoy all the work they've been putting in all week to make you those $20 noodles.
Wow, that is insane. Although tbh it kind of fits my style, I always hover around my pots when Im cooking something and people make fun of me for it lol pinky0926 posted...
Oh, I also missed out a step in my recipe, which was to char the vegetables being added to the stock. This isn't traditional and pollutes the colour of the stock, but it does add flavour.
Wow, well at least all that work produced something that looks really delicious!:)
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