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What do you think I should've done differently here? I saw that the tonkotsu broth is typically made using larger pork leg bones which I was not able to find. Maybe if I would've used that and added ginger, I would've got the whiter creamer texture and flavor I was looking for. Overall, a good first try with the chashu being surprisingly good. I looked at several recipes online but the one I went to the most was @WayofRamen . That's where I got the recipes for the shoyu tare, chashu pork, and he makes all different kinds of ramen broth which looks legit.