Tonkotsu Ramen Recipe

Blanch bones

Place pork bones and trotters in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain bones and discard blanching water. Rinse bones and clean the pot.

Roast aromatics

Heat vegetable oil in the cleaned pot over medium heat. Add halved onion (no need to peel completely), smashed garlic cloves, and sliced ginger. Sear until lightly browned, about 5–7 minutes, taking care not to burn.

Simmer broth

Return cleaned bones and trotters to the pot. Add 6000 ml fresh water to cover. Add the seared aromatics and scallion whites. Bring to a vigorous simmer, then reduce to a very gentle rolling simmer (small bubbles). Skim foam and excess fat frequently during the first 1–2 hours.

Long cook

Maintain a gentle simmer, partially covered, for 10–14 hours total (for a silky, milky tonkotsu broth). Occasionally add small amounts of water if necessary to keep bones submerged. Continue to skim. The broth should turn opaque and milky as collagen and marrow emulsify.

Finish and season

After simmering, strain broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Press solids to extract liquid, then discard solids. Skim excess fat if desired but leave some for flavor. Stir in 3 tsp salt, 2 tbs mirin, and 3 tbs soy sauce to taste. Keep broth hot until serving.

Combine 6 tbs soy sauce, 2 tbs mirin, 1 tbs sake, and 1 tbs white miso (if using) in a small saucepan. Warm gently over low heat just to dissolve the miso and integrate flavors, about 2–3 minutes. Do not boil. Divide tare into 4 portions (about 2–3 tbs per bowl) and set aside.

Sear pork

Tie the pork belly roll with kitchen twine if it isn't already tied. In a medium pot over medium-high heat, sear the pork on all sides until golden-brown, about 8 minutes total.

Braise

Add 1 cup soy sauce, 1 cup mirin, 1 cup sake, 4 tbs brown sugar, smashed garlic cloves, ginger slices, and 500 ml water to the pot with seared pork. Bring to a simmer, then reduce heat to low. Cover partially and braise gently for 1.5–2 hours, rolling the pork every 20–30 minutes to ensure even cooking and color. The pork is done when fork-tender and internal temperature reaches ~85°C (185°F).

Cool and slice

Remove the pork and let it cool in the braising liquid to absorb flavor — ideally refrigerate in liquid for at least 4 hours or overnight. When ready to serve, slice thinly (3–4 mm) and warm briefly in a little of the braising liquid or in the oven at 150°C for 5–8 minutes.

Soft-boiled eggs (ajitsuke tamago)

Bring a pot of water to a rolling boil. Using a slotted spoon, gently lower 4 eggs into the water and boil for 6 minutes for jammy yolks. Prepare an ice bath. Immediately transfer eggs to the ice bath for 5 minutes to stop cooking. Peel carefully. If making marinated eggs, combine 1/2 cup of reserved chashu braising liquid (cooled) with 1/2 cup water and submerge peeled eggs for 4–12 hours in the fridge, turning occasionally.

Cook noodles

Bring a separate pot of water to a rapid boil. Cook fresh ramen noodles according to package instructions (usually 90 seconds to 2 minutes). If using dried, follow package timing. Drain noodles well and divide into 4 serving bowls.

To each bowl with noodles, add one portion of tare (about 2–3 tbs) to the bottom. Ladle 500–600 ml hot tonkotsu broth into each bowl and stir briefly to combine with tare.

Top each bowl with 3–4 slices of warmed chashu pork, one halved ajitsuke tamago, a handful of sliced green onions, a sheet of nori folded and placed at the side, a few tablespoons of bamboo shoots, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds. Add chili oil to taste if desired.

Serve immediately while hot. Provide extra tare, chili oil, and sesame seeds at the table for adjustments.