TONKOTSU CHASU Recipe
Pork bone broth, premium noodles, pork belly chasu, seasoned egg, kuro mushrooms, green onion, and roasted seaweed
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Ingredients
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Tonkotsu Chashu Ingredients
Method
Preparation Directions
Prepare the Pork Bone Broth
In a large pot, add the pork bones and cover with water. Bring to a boil and then reduce to a simmer. Cook for at least 12 hours, skimming off any impurities that rise to the surface. The longer you simmer, the richer the broth will be.
Make the Chashu
Roll the pork belly tightly and tie it with kitchen twine. In a pan, combine soy sauce, mirin, sake, and enough water to cover the pork. Bring to a boil, then add the pork belly. Simmer for about 2 hours, turning occasionally. Once tender, let cool in the liquid, then slice.
Prepare the Kuro Mushrooms
Soak the kuromushrooms in warm water for about 20 minutes until they are rehydrated. Drain and slice them thinly.
Cook the Noodles
Cook the premium noodles according to package instructions. Drain and set aside.
Assemble the Tonkotsu Chashu
In a bowl, place a serving of noodles, ladle the hot pork bone broth over the noodles. Top with slices of chashu, a halved marinated egg, sliced mushrooms, chopped green onions, and a sheet of roasted seaweed. Season with salt and black pepper to taste.
