Prepping for a pop-up: 8 hours on high, 12kgs neck bones, 2kg trotters, 1kg backfat. Presoaked the bones in cold water for 24 hours. Added about 500g of onions and about 600g of garlic. Used the Makita mixing method. Final brix after straining was 7.

To that I prepped a nice aromatic garlic oil that I have finished with 200ml of sesame oil for depth.

Tare is simple should tare.

I put my hat down to Tonkotsu ramen masters. Mine was amazing and nothing I've done in my 7 years of making ramen. I still Have a lot to learn but researching the classic styles is the best teacher so far.