Tonkotsu Black Ramen Recipe
Pork chashu, scallion, kikurage, fried onion, sweet corn, nori dried seaweed, fish cake, egg, black garlic oil, thin noodles
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Ingredients
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Noodles
Broth
Chashu
Toppings
Method
Broth Preparation
- 1
Prepare the Broth
In a large pot, add pork bones and cover with water. Bring to a boil and skim off impurities. Reduce heat and simmer for at least 12 hours, adding water as needed.
- 2
Chashu Preparation
- 3
Make the Chashu
In a pot, combine pork belly, soy sauce, mirin, sugar, garlic, and ginger. Add enough water to cover the pork. Bring to a boil, then reduce the heat and simmer for 2-3 hours until tender. Let cool in the liquid, then slice.
Noodle Cooking
- 4
Cook the Noodles
In a separate pot, bring water to a boil. Add the thin ramen noodles and cook according to package instructions. Drain and set aside.
Assembly
- 5
Assemble the Ramen
In a bowl, add cooked noodles, pour hot broth over them, and arrange chashu, scallions, kikurage, fried onion, sweet corn, nori, fish cake, and soft-boiled egg on top. Drizzle with black garlic oil before serving.
