Tonkotsu Broth
Indulge in the rich, velvety decadence of authentic Tonkotsu Broth, a cornerstone of Japanese ramen culture that transforms humble ingredients into a restaurant-quality masterpiece. This recipe involves a slow, dedicated simmer of pork bones, pork fatback, and aromatic vegetables like ginger, garlic, leek, and onion to create an ultra-creamy, collagen-rich broth bursting with umami flavor. With 12+ hours of patient cooking, this process extracts maximum flavor and texture, resulting in the signature milky, opaque appearance of traditional tonkotsu ramen. Perfect as the base for your favorite ramen bowls, this deeply satisfying broth can be customized with various toppings and noodles. Elevate your ramen game and bring the authentic taste of Japan to your kitchen! Keywords: Tonkotsu Broth, Japanese ramen recipe, authentic ramen broth, creamy pork bone soup, umami-rich broth.
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Recipe Information
Ingredients
- 2 kilograms Pork bones (preferably trotters and neck bones)
- 500 grams Pork fatback
- 8 liters Water
- 50 grams Ginger
- 1 bulb Garlic
- 1 whole Leek
- 1 large Onion
- 1 tablespoon Salt
Instructions
Start by cleaning the pork bones. Rinse them under cold water and then soak them in a pot of cold water for about 1 hour to remove impurities.
Drain the bones and place them in a large stock pot. Cover with fresh water and bring to a boil over high heat. Once boiling, allow the bones to boil vigorously for about 10 minutes. Skim off any scum that forms on the surface.
Drain the bones again and rinse them under cold water to remove any remaining scum. Clean the pot as well.
Return the cleaned bones to the pot along with the pork fatback. Add 8 liters of fresh water.
Slice the ginger into thin pieces, cut the garlic in half crosswise, chop the leek into large chunks, and roughly chop the onion.
Add these vegetables to the pot.
Bring the pot to a boil over high heat, then reduce the heat to maintain a steady, strong simmer.
Let the broth simmer uncovered for 12 hours. Stir occasionally and top up with hot water to keep the bones submerged.
After 12 hours, remove the pork fatback from the pot. Blend or finely chop the fatback and return it to the broth for a richer texture.
Continue to simmer for another 4 hours, adding water if needed.
Once the broth is done, strain it through a fine-mesh sieve or cheesecloth into another large pot or container to remove solids.
Season the broth with salt to taste.
Let the broth cool, then refrigerate overnight to allow the fat to solidify on the surface. Skim off the solidified fat before reheating.
To serve, reheat the broth and use it as a base for your favorite tonkotsu ramen recipe.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 561 mg | 12% | |
*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.
