Tonkotsu Ramen
Ingredientsfor 2
680
Cal
42g
Protein
52g
Carbs
28g
Fat
- 12 lbs pork trotters or neck bones
- 21 lb pork belly
- 38 cups water
- 44 cloves garlic, smashed
- 51-inch piece fresh ginger, sliced
- 62 tablespoons soy sauce
- 71 tablespoon mirin
- 84 soft-boiled eggs (marinated in soy and mirin)
- 94 portions fresh ramen noodles
- 104 slices chashu pork belly
- 112 sheets nori, halved
- 124 tablespoons corn kernels
- 134 tablespoons bamboo shoots
- 142 green onions, sliced thin
- 15Black garlic oil and sesame seeds for serving
Instructions
- 1
Blanch pork bones and trotters: place in a pot, cover with cold water, bring to a boil, and cook 5 minutes. Drain and rinse each bone under cold water to remove grey impurities — this step is essential for a clean, milky broth.
- 2
Return cleaned bones to pot with 8 cups fresh water, garlic, and ginger. Bring to a vigorous boil over high heat, then maintain a rolling boil for 3–4 hours, adding water as needed. The aggressive boil emulsifies collagen and creates the signature creamy white color.
- 3
Strain broth through a fine mesh sieve. Season with soy sauce and mirin. The broth should be rich, creamy white, and coat the back of a spoon. If thin, reduce over medium heat for 20–30 minutes.
- 4
For chashu: roll pork belly tightly, tie with kitchen twine, and sear in a hot pan until browned on all sides. Braise in 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 1/2 cup water for 90 minutes until tender. Slice into 1/2-inch rounds.
- 5
Cook ramen noodles in boiling water, usually 90 seconds for fresh. Drain well. Ladle hot broth into warmed bowls, add noodles, then top with chashu, halved soft-boiled egg, nori, corn, bamboo shoots, and green onions. Finish with black garlic oil.