Tonkatsu Ramen Recipe
Serves with an Appetizer of the Day. Choice of Regular Soup or Spicy Soup Garnished with Cabbage, Egg, Green Onion, Kamaboko and Sesame Seed
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Ingredients
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Ramen Broth
Tonkatsu
Toppings
Method
Ramen Broth
- 1
Prepare the Broth
In a large pot, add the pork bones and cover with water. Bring to a boil, then reduce heat and simmer for 4 hours. Skim off any scum that rises to the surface.
- 2
Flavor the Broth
After 4 hours, add soy sauce, mirin, miso paste, crushed garlic, sliced ginger, and chopped green onions. Simmer for an additional 30 minutes.
- 3
Strain the Broth
Strain the broth through a fine mesh sieve into a clean pot. Keep warm on low heat.
Tonkatsu
- 4
Prepare the Pork
Season the pork loin chops with salt and pepper. Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs.
- 5
Bread the Pork
Dredge each pork chop in flour, shaking off excess, then dip in the egg, and finally coat with panko breadcrumbs.
- 6
Fry the Tonkatsu
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded pork chops for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Assembly
- 7
Assemble the Ramen Bowl
In a bowl, ladle the hot broth, then add cooked ramen noodles (not listed in ingredients). Top with sliced tonkatsu, soft-boiled eggs, chopped cabbage, kamaboko, sesame seeds, and chopped green onions.
