Tonkotsu Ramen
Traditional dish · Japanese
A rich and creamy pork bone broth ramen, considered one of the most classic and beloved styles. Features tender chashu pork, a soft-boiled egg, and fresh toppings.
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Ingredients
- Pork bones (femur, trotters)2 kg
- Chicken backs1 kg
- Water5 liters
- Ginger1 large piece
- Garlic2 heads
- Onion1 large
- Scallions (green parts)1 bunch
- Saltto taste
- Ramen noodles4 servings
- Chashu pork belly4 slices
- Ajitama (marinated soft-boiled eggs)4
- Nori seaweed sheets4 sheets
- Menma (fermented bamboo shoots)100g
- Scallions (white and green parts, thinly sliced)1/2 cup
Steps
- 1
Prepare the pork bones: Rinse pork bones and trotters thoroughly. Blanch them in boiling water for 10-15 minutes, then drain and rinse again to remove impurities. This is crucial for a clean broth.
- 2
Boil the broth: Combine blanched pork bones, chicken backs, 5 liters of water, ginger, garlic, onion, and scallion greens in a large stockpot. Bring to a rolling boil.
- 3
Simmer and emulsify: Reduce heat to a vigorous simmer. Skim off any scum that rises to the surface. Cook for at least 8-12 hours, or until the broth becomes milky and emulsified. Add water if it reduces too much, maintaining the liquid level.
- 4
Strain the broth: Strain the broth through a fine-mesh sieve, discarding the solids. Season with salt to taste. Keep warm.
- 5
Prepare toppings: While the broth simmers, prepare chashu pork, ajitama eggs, and slice scallions and menma.
- 6
Cook noodles: Cook ramen noodles according to package directions until al dente. Drain well.
- 7
Assemble the ramen: Ladle the hot tonkotsu broth into individual ramen bowls. Add the cooked noodles. Arrange chashu pork, ajitama egg (halved), menma, nori, and sliced scallions on top.
