Tonkotsu Ramen Recipe
Natural heritage Berkshire pork bone soup (tonkatsu), topped with roast pork (chars), Bamboo Shoots, bean sprouts, kikurage mushrooms, red ginger, chopped scallion, and seasoned boiled egg. White thin straight noodles
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Ingredients
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Broth
Toppings
Noodles
Method
Broth Preparation
- 1
Prepare the Pork Bones
In a large pot, add the Berkshire pork bones and cover them with cold water. Bring to a boil and boil for about 10 minutes. This helps to remove impurities. Drain and rinse the bones under cold water.
- 2
- 3
Season the Broth
After simmering, remove the solids (bones and vegetables) from the broth. Stir in soy sauce, mirin, and salt to taste. Keep the broth warm.
Noodle Preparation
- 4
Cook the Ramen Noodles
In a separate pot of boiling water, cook the white straight ramen noodles according to package instructions until al dente, usually around 3-4 minutes. Drain and set aside.
Toppings Preparation
- 5
Prepare the Toppings
Slice the roast pork (chashu) into thin pieces. Prepare the bamboo shoots, bean sprouts, kikurage mushrooms, red ginger, and chopped scallion. Slice the seasoned boiled eggs in half.
Assembly
- 6
Assemble the Ramen Bowl
In a large bowl, place a serving of cooked ramen noodles. Pour hot tonkotsu broth over the noodles. Top with slices of chashu, bamboo shoots, bean sprouts, kikurage mushrooms, red ginger, chopped scallion, and halves of seasoned boiled eggs.
- 7
Serve
Serve hot and enjoy your homemade Tonkotsu Ramen!