Black Garlic Tonkotsu Recipe
Rich pork base with sea salt, extra garlic and smoked black garlic oil. Comes with sliced grilled pork, marinated egg, bamboo shoots, bean sprouts, chopped onions and roasted seaweed.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a large pot, combine the pork bones and water. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface. Simmer for at least 12 hours, adding water as necessary to keep the bones submerged.
- 2
Flavor the Broth
After simmering, add soy sauce, sea salt, and black garlic cloves to the pot. Continue to simmer for another hour, allowing the flavors to meld.
- 3
Finish the Broth
Strain the broth through a fine mesh sieve into a clean pot. Discard the solids. Add smoked black garlic oil to the broth and adjust seasoning to taste.
- 4
Prepare Toppings
While the broth is cooking, grill the pork slices until browned. Cook the marinated eggs in boiling water for 7 minutes, then cool in ice water and peel. Prepare bamboo shoots, bean sprouts, and chopped onions.
- 5
Assemble the Dish
In a bowl, ladle the hot broth over cooked ramen noodles (optional). Top with sliced grilled pork, marinated egg halves, bamboo shoots, bean sprouts, chopped onions, and a sheet of roasted seaweed.
