Tonkotsu Ramen
Pork bone broth simmered for hours until milky white.
Ingredients
- 2 kg Pork bones
- 600 g Pork belly
- 500 g Ramen noodles
- ¾ cup Soy sauce
- ¼ cup Mirin
- 10 cloves Garlic
- 3 tbsp Ginger
- 6 Spring onions
- 4 Eggs
- 4 sheets Dried seaweed
- 2 tbsp Sesame oil
- 2 tsp Salt
- 6 L Water
Method
- Blanch the bones — Boil the bones 10 minutes, then scrub them clean and discard the water — this is what makes the final broth clean-tasting.
- Boil hard — Return the bones to fresh water and boil vigorously for 8 to 12 hours, topping up as needed; the hard boil emulsifies the collagen into a milky broth.
- Make the chashu — Roll and tie the pork belly and simmer it in soy, mirin, garlic and ginger for 2 hours.
- Marinate the eggs — Boil eggs 6½ minutes, ice them, peel, and steep overnight in the chashu liquid.
- Cook the noodles — Boil the ramen 90 seconds only — they must stay firm.
- Assemble — Put tare seasoning in the bowl, pour the broth over, then add noodles.
- Ramen is ready — Top with sliced chashu, halved egg, seaweed and spring onion.