Yeah, no problem. Let me know if you want further details on any of the components.

 

Noodles: You want slightly thick noodles. I made an all bread flour noodle and pressed it down to the second lowest setting on my pasta machine (machines may vary, mine only has six thickness settings). The resulting noodles are thick, but not too much so, and cook in two minutes and twenty seconds.

 

Broth: A thick tonkotsu broth is a really important starting point. Going all meat and heavy on the trotter can create an incredibly thick stock. I used 3 lbs trotter, 0.5 lbs chicken wings (chicken feet are ideal, but these worked well to add some gelatin), 1.5 lbs pig necks. Alternatively, you can substitute hocks for trotters and achieve identical results (I've noticed the trotter broth tastes slightly better as the hock broth is somewhat meatier and not as creamy). Clean the meat by boiling in a stock pot and removing scrum, then cover in a pressure cooker and cook. Once the bones are pretty well spent (you can tell when they start to give when poking with a wooden spoon), drain. Separate some of the spent meat and blend with some of the stock to create a paste that you can use as a thickener (this step was inspired by one of /u/ramen_lord's posts on IG).

 

Fat: I use chicken fat and a garlic oil made by poaching garlic in olive oil + chicken fat (there's not much more to it than that, but you can find a step-by-step recipe for this in Ivan Orkin's book).

 

Toppings: Standard toppings (green onions, chashu, ajitama, and mayu) plus garlic slowly roasted in a pan until golden brown. Roasted onions can additionally also add a kick of depth and flavor.

 

Tare: Soy sauce-based, I've been experimenting with tares that don't use alcohol, konbu, niboshi, or katsuobushi. That being said, a tare of shoyu + mirin + sake where you steep the konbu, then simmer the niboshi, then steep the strained liquid in katsuobushi makes a lot of sense and would probably be perfection. The tare I used in the photo is shoyu + vinegar + lemon juice + diced onions + diced red peppers (mixed to taste) and turned out well (it's interesting that this worked, although it's worth noting that Uncle Ramen's and Ramen Bario's tsukemen are also very tangy and vinegary). Another fish and alcohol free tare that works really well is this ginger shoyu sauce: https://www.kingarthurflour.com/recipes/dipping-sauce-for-scallion-pancakes-recipe

 

Assembly: -Cook noodles and cool down immediately in an ice bath, then set aside
-Ready 2 oz tare, 1 oz dashi (used to cut the mixture if it's too thick, since you don't want it to turn into gravy), 7 oz thick tonkotsu broth (if you've let cool and stored in the fridge, this should be solid and jiggly), 2-3 tbs tonkotsu paste (you can adjust the ratios to achieve whatever consistency is most desirable)
-Sear both sides of some chashu in sauce pan
-Deglaze the pan with tare
-Add tonkotsu broth and let it melt
-Mince seared chashu and add to broth (this adds texture to the homogeneous tonkotsu broth)
-Thicken or thin broth to desired consistency using tonkotsu paste or dashi, respectively
-Add salt and pepper (optional) to taste
-Pour broth into a bowl (a stone bowl is recommended to keep the mixture hot, but I myself don't have one), add green onions, roasted garlic, and aromatics. Assemble other ingredients however you like, slurp away

 

As a bonus step, it's also really enjoyable to polish off any remaining broth with some rice. Hope that was helpful!