What are common mistakes when making Ramen broth building?

Question

Accepted Answer

Simmering tonkotsu gently — you MUST boil it hard. Not blanching and scrubbing bones first — impurities cloud chintan and create scum in paitan. Under-cooking — 12 hours is the minimum for proper tonkotsu. Not skimming chintan — the clarity IS the technique. Mixing tare into the broth pot — each bowl should be assembled individually. Over-cooking noodles — they continue cooking in the hot broth.