Classic Tonkotsu Ramen Recipe
2022-11-02
By Ramen Master
Japanese Cuisine
Main Course
Indulge in the rich and savory flavors of authentic Tonkotsu Ramen with this easy recipe. Made with slow-cooked pork bones and traditional Japanese ingredients, this dish is perfect for ramen lovers.
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A popular Japanese noodle dish that originated in Hakata, a district of Fukuoka City on the southern island of Kyushu in Japan. Tonkotsu Ramen is said to have originated in the 1930s, when a chef in the city of Kurume, which is located near Hakata, began serving a version of the dish using a rich, pork-based broth.
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Tonkotsu Ramen is characterized by its rich, creamy pork broth that's made by simmering pork bones for hours, resulting in a distinct creamy and savory flavor. Along with the broth, the dish traditionally features thin, straight noodles and sliced pork belly, topped with various garnishes such as green onion, sesame seeds, and pickled ginger.
Pitfalls on Tonkotsu Ramen
Achieving the perfect broth: Tonkotsu Ramen is known for its rich and creamy pork bone broth, but achieving the right balance between flavor and texture can be challenging.
Cooking the pork bones: boiling the pork bones for hours on end requires close attention to ensure the broth is not burnt or overcooked.
Balancing ingredients: Tonkotsu Ramen contains many different ingredients, including noodles, meat, vegetables, and eggs, that need to be balanced to create the perfect bowl.
Consistent noodle texture: finding the right texture for the noodles can be a challenge as they must be cooked to the right level of firmness to pair well with the broth.
Maintaining consistency: maintaining the same quality of broth, noodles, and other ingredients across multiple servings requires attention to detail and consistency in the cooking process.
Ingredients
500g pork bones
2L water
1 onion, cut in half
5 cloves garlic
1 inch ginger, sliced
2 tbsp soy sauce
2 tbsp sake
1 tsp salt
2 packs of Japanese ramen noodles
4 soft boiled eggs, halved
4 sheets of nori seaweed
8 chopped scallions
4 slices of pork belly
Instructions
In a large pot, boil water and add pork bones. Boil for 10 minutes, then discard the water and rinse the bones.
Add 2L of fresh water, onion, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 12 hours.
Strain the broth and discard the solids. Return the broth to the pot and add soy sauce, sake, and salt.
Cook the ramen noodles according to package instructions.
Divide the noodles among 4 bowls and ladle the broth over them.
Top with the halved soft boiled eggs, nori seaweed, scallions, and pork belly slices. Serve and enjoy your authentic Tonkotsu Ramen!
Preparation Time 1 hour
Cook Time 12 hours
Total time 16 hours
Nutrition Facts
Calories: 700
Fat: 20 g
Saturated Fat: 7 g
Carbohydrates: 90 g
Fiber: 5 g
Sugar: 4 g
Protein: 30 g
Regional Ingredients Variations of Tonkotsu Ramen
Hakata (the birthplace of tonkotsu ramen), they use a rich and milky pork bone broth and thin, straight noodles, creating a dish known as "Hakata Ramen".
Kyoto, they use a lighter chicken and pork broth and add spinach, bamboo shoots, and a soy sauce-based tare (seasoning), creating a dish known as "Kyoto-style Tonkotsu Ramen".
Kumamoto, they use a thicker and creamier pork bone broth and add boiled garlic, scallions, and thin, wavy noodles, creating a dish known as "Kumamoto Ramen".
Sapporo, they use a miso-flavored broth and add butter, corn, and bean sprouts to the noodles, creating a dish known as "Sapporo Miso Ramen".
Tokyo, they use a chicken and pork bone broth and add soy sauce, dashi, and toppings such as sliced pork, bamboo shoots, and nori (dried seaweed), creating a dish known as "Tokyo-style Tonkotsu Ramen".
Get a taste of Japan with this mouthwatering Tonkotsu Ramen recipe. Share your attractive dish on social media with the hashtags #tonkotsuramen #Japanesefood #porkbones #noodles #softboiledeggs #scallions #porkbelly #noriseaweed #umamiflavors #Kyushu #hiverecipes