Tonkotsu Ramen

Name: Tonkotsu Ramen
Total time: 8 h
Yield: 4
Cuisine: Japanese
Ingredients: 1.5 kg Pork trotters and bones; 500 g Pork belly (for chashu); 1 each Onion, garlic, ginger; 4 portions Fresh ramen noodles; 4 Soft-boiled marinated eggs; to top Green onion, wood-ear, nori; to season Soy tare (soy, mirin, salt)

A milky pork-bone broth simmered for hours, poured over springy noodles with chashu, egg and scallion.

Nguồn

Công thức của Ramen-ya kitchens · 👨‍🍳 Đầu bếp · In the style of specialist ramen shops

Tên của các đầu bếp và nhà sáng tạo chỉ xuất hiện để ghi nguồn. More Recipes Please hoạt động độc lập, không liên kết, không được họ chứng thực hay tài trợ.

Kyushu · Hakata style / 九州・博多スタイル — Tonkotsu (pork-bone) ramen originated in Japan's Kyushu region — the Hakata district of Fukuoka is especially associated with it — where bones are boiled hard for hours until the fat emulsifies into a milky broth.

Background on Wikipedia ↗

Watch it being made · 3 videos

Way of Ramen RAMEN KAONASHI カオナシ Joshua Weissman

⏱ 480 phút🍽 4 khẩu phần🔥 700 kcal🇯🇵 Nhật Bản

Các bước

Blanch the bones in boiling water for 10 minutes, drain, and scrub off any scum — this keeps the final broth clean and pale.
Cover the cleaned bones with fresh water and boil hard, topping up as needed, for 6–8 hours until the broth turns opaque and milky.
Meanwhile roll and tie the belly, braise it low in soy, mirin and aromatics until fork-tender, then chill and slice for chashu.
Marinate soft-boiled eggs in the same braising liquid for a few hours.
Strain the broth, season each bowl with a spoon of soy tare, and pour the hot broth over freshly boiled noodles.
Top with chashu, half an egg, scallion and nori, and serve immediately.

💡 Mẹo

A rolling boil, not a gentle simmer, is what emulsifies the fat into that signature milky broth.
Everything but the noodles can be made a day ahead.
Undercook the noodles by 15 seconds — the hot broth finishes them.