Approximate values estimated by AI
Authentic Tonkotsu Ramen
Traditional dish · Japanese
A rich and creamy pork bone broth ramen, simmered for hours to extract maximum flavor and collagen. This classic version features tender chashu pork, a perfectly cooked ajitama egg, and fresh toppings.
Ingredients
- Pork bones (femur, trotters)2 kg
- Pork belly500 g
- Chicken carcass500 g
- Onion1 large
- Garlic1 head
- Ginger1 piece (5 cm)
- Water4 L
- Saltto taste
- Soy sauce100 ml
- Mirin50 ml
- Ramen noodles (thin, straight)4 servings
- Ajitama (marinated soft-boiled eggs)4
- Green onions (scallions)1 bunch
- Nori (seaweed sheets)4 sheets
- Black pepperto taste
Steps
- 1
Prepare the pork bones: Blanch pork bones in boiling water for 10 minutes, then rinse thoroughly to remove impurities. Repeat if necessary.
- 2
Simmer the broth: In a large stockpot, combine blanched pork bones, chicken carcass, roughly chopped onion, garlic head (halved), and ginger (sliced). Cover with 4 liters of water. Bring to a rolling boil, then reduce heat to a vigorous simmer. Skim off any scum that rises to the surface.
- 3
Cook for at least 12 hours, or up to 24 hours, maintaining a strong simmer. Stir occasionally and add more water if the level drops significantly. The broth should become opaque and creamy.
- 4
Strain the broth: Carefully strain the broth through a fine-mesh sieve, discarding the solids. You can further emulsify the broth by blending a portion of it or using an immersion blender.
- 5
Prepare the chashu pork: Sear pork belly, then braise in a mixture of soy sauce, mirin, water, and aromatics until tender. Slice thinly.
- 6
Prepare the tare (flavor base): Mix soy sauce and mirin. This is a simplified tare; a more complex tare can be made with dashi, sake, etc.
- 7
Cook ramen noodles according to package directions until al dente.
- 8
Assemble the ramen: Add tare to the bottom of each serving bowl. Ladle in the hot tonkotsu broth. Add cooked noodles. Arrange chashu pork, ajitama egg (halved), chopped green onions, and nori sheets on top.
- 9
Season with salt and black pepper to taste.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
