Keto Tonkotsu Broth
Dive into the rich, creamy indulgence of Keto Tonkotsu Broth, a low-carb twist on the classic Japanese ramen base. This recipe celebrates the traditional art of slow-simmering pork bones and chicken for over 10 hours, unlocking an unrivaled depth of flavor and an irresistibly velvety texture. Enhanced with aromatic garlic, ginger, and onion, and emulsified with pork fat for creaminess, the broth becomes a keto-friendly masterpiece that's perfect for ramen or standalone enjoyment. A hint of soy or tamari adds umami, while optional unflavored gelatin boosts its richness. Ideal for meal prep, this recipe provides six servings of high-fat, low-carb goodness to keep you fueled and satisfied. Whether you're following a ketogenic diet or simply craving Japanese comfort food, this broth guarantees a bowl of pure culinary bliss!
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Recipe Information
Ingredients
- 2 lbs Pork bones (neck bones, femur, or trotters)
- 1 lb Chicken carcasses or wings
- 16 cups Water
- 1 cup Pork fat or lard
- 4 cloves Garlic (smashed)
- 2 inches Ginger (sliced)
- 1 large White onion (quartered)
- 2 tsp Salt
- 2 tbsp Soy sauce (or tamari for gluten-free)
- 1 tbsp Unflavored gelatin (optional, for extra richness)
Instructions
1. Begin by blanching the pork bones and chicken. Place them in a large stockpot, cover with cold water, and bring to a rapid boil. Let boil for 5-7 minutes to remove impurities and blood. Drain and rinse the bones thoroughly under cold water.
2. Clean the stockpot and return the rinsed bones to it. Add 16 cups of water and bring to a boil over high heat.
3. Once boiling, reduce the heat to a simmer and skim off any foam or scum that rises to the surface during the first hour of cooking.
4. Add the garlic, ginger, and onion to the pot. Allow the broth to simmer on low heat for 10-12 hours, uncovered. Add more water as needed to keep the bones fully submerged.
5. After the broth has simmered for at least 10 hours, strain the liquid through a fine-mesh strainer into a clean pot or large bowl. Discard the solids.
6. Return the strained broth to the pot and add the pork fat or lard. Use an immersion blender to emulsify the fat into the broth until it becomes creamy and opaque.
7. Stir in salt, soy sauce (or tamari), and unflavored gelatin (if using) until fully dissolved. Adjust seasoning to taste.
8. Serve the broth hot as a base for keto ramen, or enjoy on its own. Store leftovers in the refrigerator for up to 5 days or freeze for later use.
Nutrition Facts
Calories |
5150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 434.4 g | 557% | |
| Saturated Fat | 154.8 g | 774% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 7870 mg | 342% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 261.1 g | 522% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 522 mg | 40% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3201 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
