Tonkotsu ramen with broccolini and enoki

Step 1 of 5:

 

Rinse the pork knuckle and chicken wings and cover with water in the pressure cooker. Blanch everything briefly and skim, then drain in a sieve, rinse the meat well, and let it drip dry.

Step 2 of 5:

 

Peel the ginger, wash and clean the spring onions and leeks, and cut into pieces. Wash or peel the onions and garlic. Clean the shiitake mushrooms and remove the stems.

Step 3 of 5:

 

Clean the pot. Briefly roast the prepared ingredients in the pressure cooker, then set aside. Add the meat, spices, and nori sheets. Pour in the mirin and soy sauce, cover everything with at least 2 l of water (observe maximum fill level), and close the pot. Set the cooking crown to level 3 and heat everything to the highest level. When the yellow ring appears (cooking indicator: 1st ring), reduce the heat. When the green ring (cooking indicator: 2nd ring) becomes visible, cook for 1 hour.

Step 4 of 5:

 

Meanwhile, for the garnish, hard-boil the eggs, rinse them under cold water, peel, and halve them. Wash and clean the broccolini and spring onions. Cut the broccolini into pieces and blanch in salted water. Cut the spring onions into rings. Release the steam from the pressure cooker and open it.

Step 5 of 5:

 

Strain the broth through a sieve, let it reduce by about a quarter uncovered, and season with salt, pepper, and a little chili oil. Cook the noodles in salted water for 2–3 minutes. Cut the nori sheet into pieces and distribute with the noodles in bowls. Pour the piping hot broth over everything, top with broccolini, enoki, and the halved eggs, and serve sprinkled with chili flakes and spring onion rings.