While it seems like an easy dish to make, it actually takes a lot of different components that require a lot of slow cooking. I will detail each component. The great thing is that each component can be used individually or in different dishes.
First up is the broth, maybe the most important component of ramen. I like tonkatsu broth because it is rich and has lots of complexity. That also means it’s probably the hardest broth to prepare. To give that complexity, the tonkatsu broth I make is made of two different broths – a dashi broth and a pork bone broth.