Tonkotsu Ramen Recipe

Clean and blanch bones

Rinse the pork bones under cold water. Place bones in a large stockpot and cover with cold water. Add 1 tablespoon vegetable oil (this helps reduce scum sticking). Bring to a vigorous boil and boil for 10–15 minutes until scum and impurities rise. Drain bones into a colander and thoroughly rinse bones and the pot to remove all residue.

Simmer the broth

Return cleaned bones to the pot and add about 6 liters (or enough to cover bones) of fresh cold water. Add smashed ginger, smashed garlic, halved onion, chopped leek, kombu, and dried shiitake. Bring to a brisk simmer over high heat. Once simmering, reduce heat to maintain a lively simmer (not a full rolling boil) and cook uncovered for 8–12 hours. Occasionally skim surface foam and fat for a clearer broth. For a thicker, milky tonkotsu broth, toward the first 2–4 hours allow a higher simmer and gently agitate bones with a long-handled spoon or tilt the pot periodically to emulsify collagen and marrow into the liquid.

Finish and strain

After the long simmer, remove large solids with tongs and discard. Strain broth through a fine-mesh sieve lined with cheesecloth into another pot to remove small particles. If desired, strain a second time for clarity. Season lightly with 2 teaspoons salt. Keep broth hot; if you’ll store it, cool quickly and refrigerate (up to 3 days) or freeze (up to 3 months).

Combine 1/2 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 teaspoon sugar and 1/4 cup concentrated chicken stock (optional) in a small saucepan. Bring to a gentle simmer over low heat just until sugar dissolves and alcohol cooks off, about 2–3 minutes. Remove from heat and let cool. Taste and adjust: increase soy for saltiness, mirin for sweetness. Keep at room temperature until ready to assemble. (Makes enough tare for 4 bowls.)

Roll and sear

Roll the pork belly into a tight log and tie at 1–2 inch intervals with kitchen twine. Sear the rolled belly in a hot skillet to brown all sides, about 6–8 minutes total.

Braise

In a pot large enough to hold the belly, combine 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 1 cup water, 2 tablespoons sugar, sliced ginger, and 3 smashed garlic cloves. Add the seared belly, skin-side down. Bring to a gentle simmer, then cover and braise over low heat for 1.5–2 hours, turning the roll occasionally so it braises evenly. Alternatively, braise in a 325°F (160°C) oven covered for the same time.

Cool and slice

Remove pork from braising liquid and let cool to room temperature in the liquid to absorb flavor (30–60 minutes). Remove twine and slice thinly (1/8–1/4 inch). Reserve some braising liquid to brush on slices when assembling bowls.

Prepare ajitsuke tamago (soft-boiled marinated eggs)

Bring a pot of water to a gentle boil. Lower 4 room-temperature eggs into boiling water and cook 6–7 minutes for jammy yolks. Transfer eggs to an ice bath to stop cooking. Peel carefully. Marinate eggs in a mixture of 1/4 cup soy sauce and 1/4 cup mirin (can top with water if needed to cover) for at least 2 hours or up to overnight in the refrigerator. Slice in half before serving.

Cook noodles

Bring a large pot of water to a rolling boil. Cook fresh ramen noodles according to package directions (usually 1–3 minutes) until just al dente. If using dried noodles, cook 3–5 minutes. Do not overcook. Drain and briefly rinse only if noodles will be held; otherwise serve immediately.

Assemble bowls

Warm bowls by filling with hot water briefly, then drain. Place 1–2 tablespoons of tare into each bowl (adjust to taste). Ladle 600–700 ml hot tonkotsu broth per bowl over the tare and stir to combine. Add cooked noodles (one serving per bowl). Arrange 3–4 slices of chashu, half a marinated egg, a small handful of bamboo shoots (menma), sliced green onions, and a sheet of nori on each bowl. Finish with a few drops of sesame oil and a pinch of white pepper; add rayu or togarashi for heat if desired.

Serve

Serve immediately while hot. Encourage diners to eat noodles quickly to maintain texture; broth can be sipped and enjoyed throughout the meal.