Ingredients

• 200g/7oz sugar
• 200ml/7fl oz white wine vinegar
• 3 chillies
• 5g fresh root ginger
• grated
• 1 garlic clove
• grated
• 900g/2lb beef shank
• 550g/1lb 4oz oxtail
• 450g/1lb chicken backs
• cut into pieces (alternatively use chicken neck or wings)
• 450g/1lb pork bones (preferably neck bones
• but you can use hocks)
• pinch salt
• 225g/8oz pork fat from the back (Optional. You will only need this if your other meat is very lean)
• 3 tbsp soy sauce
• to taste
• 1 tbsp sake
• to taste
• 1 tbsp mirin
• to taste
• 75g/2½oz plain flour
• 4 free-range egg whites
• 150g/5½oz breadcrumbs
• 2 x pork cutlets
• flattened
• ¼ daikon
• grated
• ¼ small white cabbage
• thinly sliced
• 400g/14oz ramen noodles (preferably freshly-made alkaline noodles) or run frozen ramen dough across a mandolin to make big coins or strips
• ½ bunch spring onions
• thinly sliced
• 100g/3½oz napa cabbage
• sliced
• 150g/5½oz beansprouts
• 2 garlic cloves
• thinly sliced
• 100ml/3½fl oz ponzu sauce

Directions

• For the tonkatsu
• put the sugar and vinegar in a saucepan and bring to the boil. Allow to cool and then add the rest of the ingredients and blend until smooth.
• For the broth
• preheat the oven to 200C/180C Fan/Gas 6.
• Heat the beef shank and oxtail with 2.25 litres/4 pints water in a pressure cooker. Once the pressure has risen
• cook for 15 minutes over medium-high heat. Release the pressure and return the cooker to the stove
• or transfer the broth to a bigger soup pot. Simmer for at least 30 more minutes over a medium heat.
• While the beef cooks
• spread the chicken back pieces and pork bones out on a baking tray. Roast for 30-40 minutes
• or until everything is well browned.
• Once the shank and oxtail have finished simmering
• remove them from the cooking liquid and set aside. Add the roasted chicken and pork bones to the cooking liquid along with 1.2 litres/2 pints water and a large pinch of salt. Add the pork back fat
• if using
• and bring the stock back to a simmer. Cook uncovered
• with the pot steadily bubbling but not boiling
• for 30 minutes. Stir occasionally.
• Remove the chicken and pork and set aside. Strain the stock to remove any large bits of gristle
• then return it to the pan. Season the broth
• to taste
• with soy sauce
• sake
• mirin
• and more salt
• if desired. Keep the broth hot.
• For the breaded pork cutlet
• put the flour
• egg whites and breadcrumbs in separate bowls. Dust the pork cutlets in flour
• dip in the egg whites and then coat in breadcrumbs.
• Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Deep fry the pork for 4-6 minutes
• or until golden-brown and cooked through.
• Meanwhile
• boil the noodles in a saucepan of salted water and drain well.
• Shred the meat from the reserved beef and oxtail. Divide the broth between 4 warmed ramen bowls and add the shredded meat. Add the noodles. Garnish with spring onions
• cabbage
• beansprouts and garlic.
• Slice the pork cutlets and arrange on a serving board with the daikon
• cabbage
• tonkatsu sauce and ponzu sauce. Serve with the hot noodle broth.