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.

来源

食谱提供 Ramen-ya kitchens · 👨‍🍳 主厨 · In the style of specialist ramen shops

厨师与创作者的姓名仅用于标注出处。More Recipes Please 独立运营，与他们没有任何合作、赞助或代言关系。

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 分钟🍽 4 人份🔥 700 大卡🇯🇵 日本

步骤

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.

💡 小贴士

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.