Tonkotsu Recipe

Name: Mecha Noodle Bars TONKOTSU Recipe
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2000 grams Pork bones (neck bones, trotters, or a mix); 30000 ml Water; 120 ml Soy sauce; 60 ml Mirin; 300 grams Chashu pork (prepared in advance); 150 grams Sweet corn (canned or fresh); 20 grams Butter; 50 grams Scallions (sliced); 4 pieces Soft boiled eggs (Tamago); 400 grams Noodles (ramen style); to taste tsp Chili oil (optional); to taste sheets Nori (seaweed, optional)

Inspired by Mecha Noodle Bar

Time24h

Serves4

hakata style 24-hour pork broth, chashu, corn, butter, scallions, tamago, recommended add-ons: chili oil & nori

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Ingredients

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Tonkotsu Ramen Ingredients

4.41 lb (2000 grams) Pork bones (neck bones, trotters, or a mix)

126.8 cup (30000 ml) Water

1/2 cup (120 ml) Aged soy sauce

1/4 cup (60 ml) Mirin

10.6 oz (300 grams) Chashu pork (prepared in advance)

5.29 oz (150 grams) Sweet corn (canned or fresh)

0.71 oz (20 grams) Butter

1 3/4 oz (50 grams) Scallions (sliced)

4 pieces Soft boiled eggs (Tamago)

14 1/8 oz (400 grams) Noodles (ramen style)

to taste tsp Chili oil (optional)

to taste sheets Nori (seaweed, optional)

Method

Preparation Directions

Prepare the Broth

In a large pot, combine the pork bones and water. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface. Simmer for 24 hours, adding more water as needed to maintain the liquid level.

Season the Broth

After 24 hours, strain the broth to remove the bones. Return the broth to the pot and add soy sauce and mirin. Adjust seasoning to taste.

Cook the Noodles

Bring a separate pot of water to a boil. Add the ramen noodles and cook according to package instructions. Drain and set aside.

Assemble the Ramen Bowl

In a serving bowl, place a portion of the cooked noodles. Ladle the hot broth over the noodles. Top with chashu pork, sweet corn, butter, scallions, and a soft boiled egg. Drizzle with chili oil and add nori if desired.