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Tonkotsu Ramen
Fukuoka's signature creamy pork bone ramen, featuring a rich, milky broth, tender chashu pork, perfectly soft-boiled eggs, and thin ramen noodles.
๐ง ์ฌ๋ฃ
- 2 kg Pork bones(Such as femur, neck, and trotters. Cleaned and cut into manageable pieces.)
- 500 g Pork fatback(To add richness and emulsify the broth.)
- 500 g Pork belly(For chashu (braised pork belly).)
- 600 g Ramen noodles(Fresh or dried, thin ramen noodles are traditional.)
- 6 Eggs(For ajitama (marinated soft-boiled eggs).)
- 1 head Garlic(Peeled and smashed.)
- 50 g Ginger(Peeled and sliced.)
- 200 ml Soy sauce(For the chashu braising liquid and tare. Use a good quality Japanese soy sauce.)
- 100 ml Mirin(For the chashu braising liquid.)
- 100 ml Sake(For the chashu braising liquid.)
- 4 liters Water(For the broth, plus more as needed.)
- 6 sheets Nori(Toasted seaweed sheets, for garnish.)
- 3-4 stalks Scallions(Thinly sliced, for garnish.)
- to taste Salt(For seasoning the broth and tare.)
- as desired Optional Toppings(Such as menma (bamboo shoots), kikurage (wood ear mushrooms), or corn.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pork bones: Place the pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes. This process, called 'blood boiling' or 'blanching', removes impurities and scum. Drain the bones and rinse them thoroughly under cold running water, scrubbing away any dark bits or residue. Clean the stockpot.
โฑ๏ธ 15 minutes - 2
Start the broth: Return the cleaned bones to the clean stockpot. Add the pork fatback, smashed garlic head, and sliced ginger. Cover with 4 liters of fresh cold water. Bring to a boil over high heat, then immediately reduce the heat to maintain a vigorous, rolling boil. This intense boil is crucial for emulsifying the fat and collagen into a creamy, milky broth. Simmer vigorously for at least 12 hours, or up to 16 hours. Skim off any scum that rises to the surface during the first hour. Add more hot water as needed to keep the bones submerged.
โฑ๏ธ 12-16 hours - 3
Make the chashu: While the broth simmers, prepare the chashu. Roll the pork belly tightly into a log and tie with kitchen twine. In a separate pot, combine soy sauce, mirin, sake, and enough water to cover the pork belly (about 500ml). Bring to a simmer, add the pork belly, and braise gently for 2 to 3 hours, turning occasionally, until tender. Once cooked, remove the pork belly from the liquid and let it cool slightly before slicing. Reserve the braising liquid for the ajitama and tare.
โฑ๏ธ 2-3 hours - 4
Make the ajitama: Carefully lower the eggs into boiling water and cook for exactly 6.5 minutes for a perfectly jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel the eggs gently. Place the peeled eggs in a container with about 1 cup of the reserved chashu braising liquid. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
โฑ๏ธ 4 hours (minimum) - 5
Strain and season the broth: After 12+ hours of simmering, strain the tonkotsu broth through a fine-mesh sieve into a clean pot, discarding the solids. The broth should be opaque and creamy. Taste and season with salt as needed. If the broth is too thick, you can add a little hot water. Keep the broth hot.
โฑ๏ธ 30 minutes - 6
Prepare the tare (flavor base): The tare is a concentrated seasoning added to the bottom of the ramen bowl. You can use a portion of the cooled chashu braising liquid, or create a separate tare by combining soy sauce, a splash of mirin, and a pinch of salt. Heat gently to combine.
โฑ๏ธ 5 minutes - 7
Cook the noodles: Bring a large pot of unsalted water to a rapid boil. Cook the ramen noodles according to package directions until al dente (usually 1-3 minutes for fresh noodles). Drain them very well.
โฑ๏ธ 5 minutes - 8
Assemble the ramen: Add 2-3 tablespoons of tare to the bottom of each serving bowl. Ladle the hot tonkotsu broth over the tare. Add the drained noodles to the broth. Arrange the sliced chashu pork, halved ajitama eggs, nori sheets, and sliced scallions on top. Add any other desired toppings.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โA vigorous, rolling boil is essential for emulsifying the fats and proteins, creating the signature creamy and opaque texture of tonkotsu broth.
- โThoroughly cleaning the bones after the initial blanching removes impurities that can make the broth cloudy or have an off-flavor.
- โThe tare is a concentrated seasoning base that adds saltiness and depth of flavor to the ramen. Adjust the amount to your preference.
- โFor the ajitama, precise timing is key to achieving a perfectly jammy yolk. An ice bath immediately stops the cooking process.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add black garlic oil (mayu) for a smoky, nutty aroma and flavor.
- For a spicy version, add a dollop of chili paste or spicy miso to the tare.
- Experiment with different noodle types, though thin, straight noodles are traditional for tonkotsu.