Tonkotsu ramen recipe

Dive into the world of tonkotsu ramen (豚骨ラーメン), a veritable symphony of flavors straight from Fukuoka! With its pork-bone broth simmered for hours, creamy and intensely fragrant, this ramen is a must-have for fans of Japanese cuisine. Imagine perfectly al dente noodles, melting chashu, a delicately marinated soft-boiled egg and a touch of spring onion and nori to enhance every bite. A comforting dish, rich in umami, that will transform your kitchen into a true Japanese eatery!

Author

iRASSHAi

Prep Time

30 minutes

Cooking Time

13 hours

Servings

4

Ingredients

• 2 kg pork bones (marrow bones, pig's trotters, spinal bones)
• 2 liters of water
• 1 onion, thinly sliced
• 1 head garlic, halved
• 1 piece ginger (5 cm), sliced into rounds
• 1 leek (or 2 spring onions), cut into chunks
• 1 dried shiitake mushroom (optional)
• 100 ml soy sauce
• 50 ml mirin
• 1 tablespoon salt
• 100 ml soy sauce
• 50 ml mirin
• 1 tablespoon white miso
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 4 portions fresh ramen noodles
• 4 slices chashu (braised pork)
• 2 marinated soft-boiled eggs (ajitsuke tamago)
• 2 chives, thinly sliced
• 4 nori leaves
• A few pickled bamboo shoots (menma)
• Sesame seeds (optional)

Directions

1. To obtain a creamy, white tonkotsu broth, it's essential to clean the bones thoroughly before simmering. Start by placing them in a large pot and covering with cold water.
2. Bring to the boil and boil for ten minutes. Drain the bones and rinse thoroughly under cold water.
3. In a new, clean pot, put back the blanched bones with two liters of fresh water. Add the onion, garlic, ginger, leek and, if you like, a dried shiitake mushroom for added depth.
4. Bring to the boil, then reduce heat to a gentle simmer. Leave to cook for 10 to 12 hours, skimming off any foam that forms on the surface.
5. At the end of cooking, add soy sauce, mirin and salt. For an even smoother broth, you can blend some of the liquid with a few pieces of bone before straining.
6. While the stock is simmering, prepare the tare sauce. In a small saucepan, combine the soy sauce, mirin, miso and sugar.
7. Heat over low heat until the sugar is completely dissolved. Finish by adding the sesame oil for a light toasted note.
8. When the broth is hot and ready, it's time to assemble your tonkotsu ramen bowl. Cook the ramen noodles according to package instructions, making sure to drain well.
9. Pour two tablespoons of tare sauce into each bowl, then add a ladleful of hot broth. Place the cooked noodles in the bowl and toss lightly to allow them to absorb the flavor of the broth.
10. Then add the toppings: a slice of chashu, a soft-boiled egg cut in half, chopped chives, a nori leaf on the side of the bowl, and a few pickled bamboo shoots.
11. To finish, you can sprinkle on a few sesame seeds or add a drizzle of black garlic oil for a deeper taste.