Tonkotsu Ramen Recipe (2024)

Ingredients

For the Tonkotsu Broth:

• 10 lbs pork feet, knuckles, shanks (the bonier and the more cartilage, the better)
• 1 2x1 inch piece of Ginger, sliced
• 1/2 bulb of garlic, peeled
• 1 bunch of green onion, chopped roughly
• 1 large onion, peeled and sliced into thick slices
• 1 tbsp oil
• Water

Broth Seasoning and Toppings (to taste) per bowl:

• 2 tbsp Soy Sauce OR
• 2 tsp Miso paste OR
• a mix of the above
• 1 tbsp green onion, sliced
• 1 soft boiled egg
• 1 slice of cha sui (bbq'ed pork belly)
• 2 tbsp shredded pork
• 1/2 cup mushrooms, sliced and sauteed
• 1/4 sheet of Nori sea weed
• 1/4 cup roasted corn
• 1 tbsp chili oil
• 1-2 slices of fish cake
• 1/4 cup bamboo shoots
• 1 pack of Ramen noodles (Try to get the frozen ones. If you put that much work into the broth, don't ruin it with yucky instant noodles!)

Instructions

Pre-Broth Preparation:

1. To get the beautiful milky color of Tonkotsu Broth, you need to blanche and wash your bones. The best way to do it is to add your bones to the pot, cover with water and bring to a boil. After letting it boil for a few minutes, drain the bones, discard the water and wash your pork knuckles and bones under running water, removing as much of the grey foam, blood and even bone marrow as possible. The thorougher you are, the lighter your broth will be.

Making the Broth:

2. Add the cleaned bones back in the pot and cover with water, add the lit and bring to a boil.
3. In the meantime, heat up a pan with oil to high heat, add the onion, garlic and ginger slices and let them cook until thoroughly caramelized and the edges are burnt. It will give a nice sweet and smokey flavor to your broth. When you are done, add it to the pot.
4. Now, you got to wait for about 36 hours. I left the pot on a high rolling boil when I was around, and turned it to a light simmer when we went to bed. I left the pot covered for the first few hours and during the night, and uncovered the rest of the time. I added water occasionally, but let it reduce to about 1/2 volume by the time the broth was finished.
5. After the boil, pass your broth through a strainer and discard all the bones and vegetables.

Assembling a Ramen Bowl:

6. Bring a pot of water to a boil and cook your Ramen noodles according to package instructions. When done, drain well and add to bowl.
7. Ladle hot broth into bowl and season with miso paste or Soy Sauce.
8. Add other toppings as you like, mix, slurp and enjoy.

https://mariaabroad.com/tonkotsu-ramen-recipe/