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Tonkotsu Ramen Recipe

Name: Fun noodle bars Tonkotsu Ramen Recipe
Cook time: 12 h
Total time: 12 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 kg Pork bones; 4 liters Water; 5 whole Garlic cloves; 1 piece (about 100g) Ginger; 4 whole Green onions; 100 ml Soy sauce; 50 ml Mirin; 2 tsp Salt; 1 kg Pork belly; 100 ml Soy sauce; 50 ml Mirin; 2 tbs Sugar; 3 whole Garlic cloves; 1 piece Ginger; 500 ml Water; 4 whole Soft-boiled eggs; 4 whole Scallions; 100 g Kikurage mushrooms; 1 cup Sweet corn; 4 slices Fish cake; 400 g Ramen noodles

Inspired by Fun noodle bar

Time12h

Serves4

Pork chashu, scallion, kikurage, sweet corn, egg, fish cake, served with thin noodles

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Ingredients

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Broth

4.41 lb (2 kg) Pork bones

16.9 cup (4 liters) Water

5 whole Garlic cloves

1 piece (about 100g) Ginger

4 whole Green onions

0.42 cup (100 ml) Aged soy sauce

3 3/8 tbsp (50 ml) Mirin

2 tsp Celtic sea salt

Chashu

2.2 lb (1 kg) Pork belly

0.42 cup (100 ml) Aged soy sauce

3 3/8 tbsp (50 ml) Mirin

2 tbs sugar

3 whole Garlic cloves

1 piece Ginger

2 1/8 cup (500 ml) Water

Toppings

4 whole Soft-boiled eggs

4 whole Scallions

3 1/2 oz (100 g) Kikurage mushrooms

1 cup Sweet corn

4 slices Fish cake

14 1/8 oz (400 g) Ramen noodles

Method

Broth Preparation

Make the Broth

In a large pot, combine the pork bones and water. Bring to a boil, then reduce to a simmer. Add garlic, ginger, and green onions. Simmer for at least 12 hours, skimming off impurities occasionally.

Season the Broth

After 12 hours, strain the broth and return it to the pot. Add soy sauce, mirin, and salt. Simmer for another 30 minutes to meld the flavors.

Chashu Preparation

Cook the Chashu

Roll the pork belly tightly and tie with kitchen twine. In a pot, combine soy sauce, mirin, sugar, garlic, ginger, and water. Add the pork belly and bring to a boil. Reduce heat and simmer for 2-3 hours until tender.

Cool and Slice

Remove the pork from the pot and let it cool. Once cooled, slice into thin pieces for topping.

Assembly

Cook the Noodles

Cook the ramen noodles according to package instructions. Drain and set aside.

Prepare the Toppings

Prepare soft-boiled eggs, slice scallions, and prepare kikurage and sweet corn.

Serve

In a bowl, add the cooked noodles, pour over the hot broth, and top with chashu, soft-boiled egg, scallions, kikurage, sweet corn, and fish cake.