Tonkotsu Ramen Recipe

Blanch bones to remove impurities: place pork bones in a large stockpot, cover with cold water, bring to a vigorous boil for 10 minutes. Drain and discard that water. Rinse bones and clean the pot.

Roast aromatics (optional): toss whole onion, garlic heads (halved across equator) and smashed ginger on a baking sheet and roast at 200°C (400°F) for 20–25 minutes until charred at edges. This step deepens flavor but can be skipped.

Combine bones and water in the cleaned stockpot (about 6 l). Add roasted or raw onion, garlic, smashed ginger, and tied scallion bundle. Add 2 tablespoons oil to help emulsify fat into the broth.

Bring to a rolling boil over high heat, then reduce to a steady, vigorous simmer. Simmer uncovered for 6–10 hours, occasionally skimming large scum. For a cloudy, creamy tonkotsu broth, maintain a gentle agitated boil for the first 2 hours to emulsify collagen and fat into the liquid.

Towards the last hour, taste and season with about 2 teaspoons of salt. Strain broth through a fine mesh sieve lined with cheesecloth into a clean pot. Discard solids. Keep broth hot until serving; if making ahead, cool quickly and refrigerate (fat will solidify on top).

Put soy sauce, mirin, sake and kombu in a small saucepan. Warm over low heat until just before simmering (do not boil). Remove kombu after 10 minutes.

Add bonito flakes, bring to a gentle simmer for 1 minute, then remove from heat and let steep 5 minutes. Strain out solids. Adjust seasoning to taste — tare should be salty and slightly sweet. Keep at room temperature until assembling bowls.

Roll pork belly tightly and tie every 1–1.5 inches with kitchen twine to hold a log shape if not already rolled.

Sear the rolled pork belly in a hot pan with a little oil until browned on all sides to develop color.

Combine soy sauce, mirin, sake, brown sugar, crushed garlic and sliced ginger with 250 ml water in a pot. Add seared pork belly, bring to a simmer, then cover and poach gently over low heat for 1.5–2 hours, turning the log occasionally so it absorbs the braising liquid evenly.

When tender, remove pork and let cool in the braising liquid (preferably refrigerate at least 4 hours or overnight) to allow flavor to penetrate. Before serving, slice thinly (about 3–4 mm). Warm slices briefly in a little braising liquid or microwave for 20–30 seconds.

Prepare ajitsuke tamago (seasoned soft-boiled eggs) ahead: bring a pot of water to a boil. Lower room-temperature eggs gently and cook for 6–7 minutes for jammy yolks. Immediately transfer to an ice bath to stop cooking. Peel and marinate in a mixture of 60 ml soy sauce, 60 ml water and 2 tbs mirin for 4–12 hours in the fridge. Halve before serving.

Cook fresh ramen noodles according to package instructions (typically 90–120 seconds) in rapidly boiling water. Do not overcook. Drain well.

Heat strained tonkotsu broth until very hot. For each bowl, place 1–2 tablespoons tare in the bottom of the serving bowl (adjust to taste). Ladle 400–450 ml of hot broth into each bowl and stir to combine with tare.

Add cooked noodles to the bowl, arranging them in the center. Top with 2–3 slices of warmed chashu, one halved ajitsuke tamago, a sheet of nori tucked at the side, some menma, a sprinkle of sliced scallions, toasted sesame seeds and a drop of sesame oil or a small spoon of pork fat if using.

Serve immediately while broth and noodles are hot. Provide extra tare and chili oil on the side if desired.