tonkatsu and beef bone broth ramen (the broths)

Tonkatsu Broth

2lbs bone in pork cut (shoulder is usually what I use)

3 onions, slices

1inch chunk fresh ginger

2T veggie oil

salt (start with 2T then adjust)

Place onions, oil, and shoulder in the pressure cooker and brown on all sides. Add ginger after browned. Add 8-10 pints of water, salt, and pressure cook on high for 40 minutes.  Alternatively, slow cook on low for 12 hours. 

After pressure cooked, slow cook on low for another 2 hours and remove the bones, shred pork. Allow to cool and skim off the fatty layer.  Jar and freeze whatever you are not using.

Beef Bone broth

2lbs oxtail

3 crushed cloves of garlic

chunk of ginger

veggie oil

3 onions chopped

salt

Directions are similar to above but the bone broth with oxtail requires longer pressure cook for 50 minutes.  

After cool, strain all the bones and meat out and remove fatty layer. Remove the meat bits from the strainer and return to broth. Oxtail meat is literally decadent if done right!