Name: Proper Chophouses TONKOTSU RAMEN Recipe
Cook time: 12 h
Total time: 12 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 lbs pork femur bones (or marrow/leg bones); 2 lbs pork neck/back bones (meaty bones); 6 l water (for simmering); 3 inches ginger (smashed); 1 whole onion (halved); 2 heads garlic (whole heads, halved horizontally); 6 stalks scallions (green parts, tied); 10 g kombu (dried kelp); 3 pieces dried shiitake mushrooms; 2 tbs white miso (optional, for rounding); 2 tsp salt; 2 tbs soy sauce; 3 tbs light soy sauce; 1 tbs mirin; 1 tbs sake; 0.5 tsp konbu granules or dashi concentrate (optional); 1 lb pork belly (rolled); 1 cup soy sauce; 0.25 cup mirin; 0.25 cup sake; 1 cup water (for braise); 2 tbs sugar; 1 inch ginger (smashed); 2 cloves garlic (crushed); 4 servings fresh thick ramen noodles; 1 cup menma (bamboo shoots), drained; 3 tsp black garlic oil (mayu); 1 tsp chili threads (ito togarashi); : soft-boiled eggs (ajitsuke tamago), halved; 4 tbsp scallions (thinly sliced)

Method

Broth

Blanch bones: Place all pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain and discard blanching water, rinse bones and pot to remove scum.

Deep simmer: Return cleaned bones to the pot, add 6 L fresh cold water, smashed ginger, halved onion, halved garlic heads, tied scallions, kombu and dried shiitake. Bring to a gentle simmer over medium-high heat, then lower heat to maintain a very low simmer. Skim scum and fat every 20–30 minutes for the first 2 hours.

Long cook: Simmer gently, uncovered or partially covered, for 8–12 hours. If using a pressure cooker/instant pot, cook at high pressure for 2–3 hours, then release naturally.

Finish broth: Toward the last 30 minutes, remove kombu and shiitake. Stir in white miso (if using), soy sauce and 2 tsp salt to taste. Strain broth through a fine-mesh sieve into a clean pot, pressing bones gently to extract liquid. Skim and refrigerate to let fat solidify if making ahead; reheat and skim excess fat before serving.

Tare (Seasoning Sauce)

Combine tare: In a small saucepan, combine 3 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake and 1/2 tsp konbu granules (optional). Warm over low heat just until mirin alcohol evaporates, about 2 minutes. Remove from heat and set aside.

Chashu (braised pork belly)

Roll and sear: Roll the pork belly and tie with kitchen twine (if not pre-rolled). Sear in a hot pan on all sides until browned to develop flavor.

Braise: In a pot, combine 1 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 1 cup water and 2 tbsp sugar. Add smashed ginger and crushed garlic. Add seared pork belly, bring to a simmer, then lower heat and simmer gently, turning occasionally, for 1.5–2 hours until tender.

Cool and slice: Remove pork from braising liquid, let cool slightly, then refrigerate in the braising liquid or wrap tightly. When cold, slice into 1/4-inch rounds. Reserve some braising liquid to warm and brush on slices before serving.

Noodles & Toppings

Prepare eggs: Soft-boil eggs (6–7 minutes depending on size). Immediately transfer to an ice bath, peel, and if desired marinate in reserved tare/braising liquid for 2–6 hours. Halve before plating.

Cook noodles: Bring a large pot of water to a rolling boil. Cook fresh thick ramen noodles per package instructions (usually 90–120 seconds) until just tender. Drain well.

Assemble bowls: Warm 1/2 cup (120 ml) of strained tonkotsu broth per bowl and add 1–2 tbsp tare to taste (adjust). Place cooked noodles into each bowl, ladle hot broth over noodles.

Top: Arrange 2–3 slices of chashu, 1/4 cup menma, half a marinated soft-boiled egg, 1 tsp black garlic oil, 1 tsp chili threads, 1 tbsp sliced scallions and a sprinkle of sesame seeds on each bowl.

Serve immediately: Present hot and serve with extra tare, chili oil or black garlic oil on the side.

Tonkotsu Ramen Recipe