Tonkotsu Ramen
Indulge in the soulful richness of authentic **Tonkotsu Ramen**, a Japanese classic that boasts a creamy, flavorful pork bone broth simmered to perfection over eight hours. This restaurant-quality dish features tender roasted pork belly, golden soft-boiled eggs, and a delectable blend of aromatics such as ginger, garlic, and shiitake mushrooms to enhance its deep umami essence. Served over springy ramen noodles, each bowl is beautifully topped with bamboo shoots, scallions, and crispy nori, offering an irresistible combination of textures and flavors. Whether you're a devoted ramen enthusiast or a curious cook, this recipe delivers a heartwarming bowl of comfort that's perfect for impressing guests or savoring a quiet night in. **Tonkotsu Ramen** is not just a meal—it's an experience in luxurious, slow-cooked perfection.
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Recipe Information
Ingredients
- 4 pounds Pork bones (neck and knuckle)
- 1 pound Pork belly
- 2 inches Ginger
- 1 head Garlic
- 2 Spring onions (scallions)
- 1 large Onion
- 5 Dried shiitake mushrooms
- 0.5 cup Soy sauce
- 0.25 cup Mirin
- 4 servings Ramen noodles
- 4 Soft-boiled eggs
- 0.5 cup Bamboo shoots (menma)
- 0.5 cup Chopped green onions
- 2 sheets Roasted seaweed (nori)
Instructions
Blanch the pork bones: In a large pot, add pork bones and cover with cold water. Bring to a boil and cook for 10 minutes. Drain and rinse bones under cold water.
Prepare the broth: In a large clean pot, add rinsed pork bones, and fill with enough water to cover. Bring to a boil, then lower the heat to a gentle simmer.
Add aromatics: Smack the garlic cloves with the side of a knife to peel and bruise them. Slice the ginger into large chunks. Add both to the simmering pot along with the onion and spring onions.
Simmer the broth: Cover and let the broth simmer for at least 6 hours, preferably 8, stirring occasionally to ensure bones are fully submerged. Skim any foam or impurities from the surface.
Cook the pork belly: Preheat the oven to 275°F (135°C). Place pork belly in a small baking dish, and pour in 1/4 cup of the broth to keep it moist. Cover with foil and roast for 2 hours until tender.
Make flavor base: Soak dried shiitake mushrooms in warm water for 1 hour, then slice. In a small bowl, mix soy sauce, mirin, and a few tablespoons of mushroom soaking water.
Prepare the noodles: Cook ramen noodles according to package instructions, then drain and set aside.
Finish the broth: Remove all solids from the broth using a sieve. Optionally, reduce broth to concentrate the flavor if desired.
Assemble the ramen: Divide noodles among serving bowls. Slice pork belly and arrange on top. Ladle hot broth over the noodles and meat.
Top & serve: Add half a soft-boiled egg, a few bamboo shoots, chopped green onions, and a piece of roasted seaweed to each bowl. Serve immediately.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 9.7 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 166 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2160 mg | 46% | |
*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.
