Tonkotsu Ramen
The Story
A rich and creamy pork bone broth ramen, originating from Fukuoka, Japan. It's a labor of love that results in a deeply satisfying bowl of noodles.
Ingredients
- Pork bones (femur and trotters)- 2kg
- Water- 4 liters
- Onion- 1
- Garlic cloves- 10
- Ginger- 5cm piece
- Chashu pork (braised pork belly)- 4 slices
- Ramen eggs (ajitama)- 2
- Fresh ramen noodles- 2 servings
- Scallions, chopped- for garnish
- Black fungus (kikurage), sliced- for garnish
Instructions
Blanch the pork bones to remove impurities. Then, add them to a large stockpot with water, onion, garlic, and ginger.
Bring to a rolling boil and cook for 8-12 hours, skimming occasionally, until the broth is opaque and creamy. Add more water as needed.
Strain the broth through a fine-mesh sieve.
Prepare the chashu pork and ramen eggs separately.
Cook the fresh ramen noodles according to package directions.
To serve, add tare (seasoning) to each bowl, pour in the hot broth, and add the cooked noodles.
Top with slices of chashu pork, a ramen egg, scallions, and black fungus.
Serve immediately.
Serving Suggestions
Serve with a side of chili oil or pickled ginger.