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Blanching the pork bones and rinsing them thoroughly of coagulated blood and other impurities ensures the final tonkotsu broth is a pale, rather than a deep, dark brown.Charring the aromatic vegetables adds complexity to the broth.Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy. Like most
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