Description
Tonkotsu ramen is a rich and collagen-packed Japanese noodle dish featuring a creamy pork broth that simmers for hours. Perfect for ramen photography enthusiasts, this recipe delivers the authentic korean ramen aesthetic and spicy ramen aesthetic with every bowl.
Ingredients
Scale
- 5 to 6 servings Good quality ramen noodles (you don’t want to ruin that 6 hour broth with a crappy noodle)
- Chashu pork (recipe here)
- 5 to 6 pcs Boiled eggs
- Negi (spring onions) chopped
- Menma (fermented bamboo shoots) optional
- Roasted Nori squares
- 1 1/2 kg pork trotter
- 1 kg pork bones
- 1 large onion roughly chopped
- 1 whole garlic minced
- thumb sized ginger sliced thinly
- 2 pcs leeks roughly chopped
- 6 pcs dried shiitake mushrooms
- oil
- salt
Instructions
- In a large stock pot add pork trotters and pork bones then fill it with water enough to cover everything. Bring it to a boil and continue to boil until the scum appears on top. Turn the heat off then drain.
- Clean the pork bones and trotters in running water removing any scum that is stuck on it.
- In clean stock pot add oil then sauté onion, garlic and ginger.
- Add the pork trotters, bones, leeks, dried shiitake mushrooms and salt. Fill it again with water enough to cover everything roughly 4 to 5 litres, cover with heavy a lid then bring it to a boil. Once boiling reduce to simmering heat and simmer for 4 hours, check water levels making sure it does not dry out adding water if necessary.
- After 4 hours, turn the heat off then strain the liquid using a fine sieve into a separate pot, reserve the bones. At this point you need to have at least 3 litres of stock if not add water. Place pot on stove top then bring it to a boil, once boiling lower to simmering heat.
- Scrape off the very tender fat and skin from the trotter bones until you have around 1 1/2 cups of tender pork skin. Place them in a bowl then using a hand blender puree them until smooth in consistency, pour this into the simmering soup.
- Continue to simmer the broth for 2 more hours, season with salt then turn heat off.
- Cook ramen noodles according to packet instructions.
- Place ramen noodles in a bowl then pour the pork broth, top with thinly sliced Chashu pork, Boiled eggs, chopped spring onions, nori and menma.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Boiling and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: 3g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg