Tonkotsu ramen recipe

Name: Recette Tonkotsu ramen
Prep time: 30 min
Cook time: 13 h
Total time: 13 h 30 min
Yield: 4
Ingredients: 2 kg d’os de porc (os à moelle, pieds de porc, os de colonne vertébrale); 2 litres d’eau; 1 oignon émincé; 1 tête d’ail coupée en deux; 1 morceau de gingembre (5 cm), coupé en rondelles; 1 poireau (ou 2 ciboules), coupé en tronçons; 1 champignon shiitake séché (optionnel); 100 ml de sauce soja; 50 ml de mirin; 1 cuillère à soupe de sel; 100 ml de sauce soja; 50 ml de mirin; 1 cuillère à soupe de miso blanc; 1 cuillère à café de sucre; 1 cuillère à soupe d'huile de sésame; 4 portions de nouilles ramen fraîches; 4 tranches de chashu (porc braisé); 2 œufs mollets marinés (ajitsuke tamago); 2 ciboules émincées; 4 feuilles de nori; Quelques pousses de bambou marinées (menma); Graines de sésame (optionnel)

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Portion

Preparation time

30 minutes

Cooking time

13 hours

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

Ingredients

For the tonkotsu broth

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

For the tare sauce (stock seasoning)

100 ml soy sauce
50 ml mirin
1 tablespoon white miso
1 teaspoon sugar
1 tablespoon sesame oil

For toppings

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)

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Instructions

Preparing tonkotsu broth

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.
Bring to the boil and boil for ten minutes. Drain the bones and rinse thoroughly under cold water.
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.
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.
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.

Preparing the tare sauce

While the stock is simmering, prepare the tare sauce. In a small saucepan, combine the soy sauce, mirin, miso and sugar.
Heat over low heat until the sugar is completely dissolved. Finish by adding the sesame oil for a light toasted note.

Cooking noodles and serving ramen

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.
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.
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.
To finish, you can sprinkle on a few sesame seeds or add a drizzle of black garlic oil for a deeper taste.

Recipe notes

Tonkotsu ramen originated in Kurume, on the island of Kyūshū in southern Japan, in the 1930s. Originally, it was prepared for workers, a nourishing and economical dish. The recipe was soon perfected and popularized, particularly in Fukuoka, where the city became THE reference for tonkotsu ramen. Today, Hakata (a district of Fukuoka) is world-famous for its pork-bone broth ramen, served with fine, firm noodles.

Tips for a perfect broth and a successful ramen :

Blanch bones: Before cooking, boil the bones for a few minutes, then rinse them in cold water. This removes impurities and produces a clear, creamy broth.

Long, intense cooking: For a creamy broth, you need to cook it for at least 12 hours. The longer it simmers, the richer and more concentrated in collagen it becomes.

Blending part of the broth: A trick used by some chefs is to blend a portion of the bones with the liquid to intensify the creaminess.

Skim regularly: Even after blanching, continue to remove the scum for a clean, even finish.

Thin, firm noodles: Unlike other types of ramen, tonkotsu noodles are ultra-thin and straight. They cook in seconds and absorb the broth perfectly.

Express noodle cooking: Don't overcook them! Al dente cooking (30 to 45 sec max) is ideal.

Homemade chashu For ultra-melting braised pork, simmer gently in a mixture of soy sauce, mirin, sugar and ginger. Once cooled, cut into thin slices and place under the grill for an irresistible caramelized touch.

Marinated soft-boiled egg (Ajitsuke Tamago) Let your eggs sit in a mixture of soy sauce, mirin and dashi for 6 to 12 hours for intense flavor and a beautiful amber color.

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