Which tools and techniques does Natasha Nicholes recommend for preparing tonkotsu ramen at home?

I'm sorry, but the available content doesn't directly address the specific tools and techniques Natasha Nicholes recommends for preparing tonkotsu ramen at home.

However, I can share that making tonkotsu ramen typically involves simmering pork bones for a long time to create a rich, creamy broth. The toppings often include chashu pork, which Natasha has mentioned in her posts.

Would you like to know more about the general process of making tonkotsu ramen or perhaps some tips on preparing chashu pork?