Man, I finally have a stock pot and a place where I can buy pork bones and beef hooves (couldn't find pork feet and I wasn't going to yet another store), and I finally feel like I might actually be able to make some decent tonkotsu broth. Any attempts at substitution or working with not-quite-right equipment yielded something that was just...broth. And there's a huge difference between broth and tonkotsu broth. We're 4hrs in and it actually looks creamy, the way it's meant to.

My son has, mostly through watching anime, become enamoured of cooking and eating Japanese food. The First Reader isn’t big on the flavor profile (tends toward fishy, he says) but he loves Korean food, and I’ve learned to cook some dishes for him. I’ve always been a rice snob, I was born to it.  Before I digress, though. The recipe for ramen eggs!  Soy Marinated Eggs Place 1 c water in bottom of…