Name: Nara Ramen and Izakaya - Bismarcks Tonkotsu Ramen Recipe
Cook time: 12 h
Total time: 12 h
Yield: 4 servings
Ingredients: 2 kg Pork bones (neck bones or trotters); 4 liters Water; 10 cloves Garlic cloves, minced; 2 tsp Sea salt; 4 tbs Soy sauce; 400 g Sliced grilled pork (chashu); 4 pieces Marinated eggs (ajitsuke tamago); 100 g Bamboo shoots (menma); 100 g Bean sprouts; 50 g Julienned onions; 5 sheets Roasted seaweed (nori); 400 g Ramen noodles

Skyy vodka, homemade bloody mix, WSB Oktoberfest, cajun shrimp, Brewton, cheese curds, fried cauliflower, bacon, pickle

Oktoberfest Bloody Mary

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Rich pork base with sea salt and plenty of garlic. Comes with sliced grilled pork, marinated egg, bamboo shoots, bean sprouts, julienned onions and roasted seaweed.

In a large pot, add pork bones and cover with water. Bring to a boil, and then reduce heat to a simmer. Skim off any impurities that rise to the surface. Add minced garlic and sea salt. Simmer for about 12 hours, adding water as necessary to keep bones submerged.

Prepare the Broth

In a separate pot, bring water to a boil. Add ramen noodles and cook according to package instructions. Once done, drain and rinse under cold water to stop cooking.

Cook the Ramen Noodles

While the broth is simmering, prepare the toppings. Slice the grilled pork, marinate eggs, and prepare bamboo shoots, bean sprouts, and julienned onions.

Prepare Toppings

In serving bowls, place a portion of cooked ramen noodles. Ladle the rich pork broth over the noodles. Top with sliced grilled pork, marinated egg, bamboo shoots, bean sprouts, julienned onions, and sheets of roasted seaweed.

Assemble the Ramen

Garnish with additional garlic or sea salt to taste, and serve hot.

Serve

Pork bones (neck bones or trotters)

Water

Garlic cloves, minced

Sea salt

Soy sauce

Sliced grilled pork (chashu)

Marinated eggs (ajitsuke tamago)

Bamboo shoots (menma)

Bean sprouts

Julienned onions

Roasted seaweed (nori)

Ramen noodles

Tonkotsu Ramen

Ikageso Karaage

A slice of grilled and marinated pork chashu, cabbage slaw, and crisp cucumber. Topped with eel sauce, kewpie mayo and served in a traditional Asian steamed bun (bao bun).

Pork Bun

Soy bean broth with light garlic, onion and mushroom base. Comes with yu choy, bean sprouts, woodear mushroom, sliced tomato, bamboo shoots and julienned onions.

Veggie Ramen

Dry noodle with chopped grilled pork, yu choy, shredded radish, julienned onions and a smear of chili paste. Served with spicy peanut and sesame sauce on the side.

Spicy Dry Noodle

Our famous bowl with a kick of spice. Rich pork base, garlic and chili oil. Comes with sliced grilled pork, marinated egg, yu choy, bamboo shoots and julienned onions. Choose your spice level: 1-Mild / 2-Medium (comes with chili paste) / 3-Fire (comes with chili paste and habanero paste in the broth)

Spicy Ramen

Beef broth with Shoyu base and chili oil. Comes with braised beef briskets, a tender beef back rib, shredded radish, cilantro, chopped onions, chili oil and a wedge of lime. (Our best selling bowl)

Spicy Beef Ramen

Make Tonkotsu Ramen Recipe in just 12h . Rich pork base with sea salt and plenty of garlic. Comes with sliced grilled pork, marinated egg, bamboo shoots, bean sprouts, julienned onions and roasted seaweed.

Tonkotsu Ramen Recipe

Ingredients

Tonkotsu Ramen Ingredients

Method

Tonkotsu Ramen Preparation

Prepare the Broth

Cook the Ramen Noodles

Prepare Toppings

Assemble the Ramen

Serve

More from Nara Ramen and Izakaya - Bismarck