Ramen - Tonkotsu Style
Immerse yourself in the art of Tonkotsu Ramen: a rich, creamy broth and perfectly layered flavors, a true labor of love.
Ramen - Tonkotsu Style
Immerse yourself in the art of Tonkotsu Ramen: a rich, creamy broth and perfectly layered flavors, a true labor of love.
Key move
Achieving the milky, emulsified broth requires a high bone-to-water ratio and a vigorous, sustained simmer.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Dish Standard
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The Setup
- Stockpot8-quart
- Fine-mesh Sieve
- Cheesecloth
- SaucepanMedium
The Mise en Place
5 of 18Your prep station before cooking begins
Tare (Seasoning) (0/3)
Broth (0/4)
Broth is not milky white.
Ensure a high bone-to-water ratio and a vigorous simmer. Increase simmering time.
Broth tastes bland.
Adjust the amount of tare (soy sauce mixture) to taste. Ensure high-quality ingredients.
Chef's Notes
For richer broth, simmer pork bones for at least 8 hours, or overnight, skimming impurities regularly.
Sear pork belly slices until deeply browned and slightly crispy before adding to the broth for maximum flavor.
Garnish generously with chopped scallions, a jammy soft-boiled egg, and a drizzle of chili oil.
Broth can be made up to 3 days ahead and refrigerated. Reheat gently before serving.
The Method
PREPARE
Prep aheadRinse the pork bones (8 lb) thoroughly under cold water (5 qt) to remove any impurities.
Pork bones are rinsed clean.
BLANCH
Prep aheadPlace the pork bones (8 lb) in a large pot, cover with cold water (5 qt), and bring to a boil. Boil for 10 minutes to remove impurities. Drain and rinse the bones again.
Pork bones have been boiled and rinsed.
TRANSFER
Prep aheadTransfer the blanched pork bones (8 lb) to a clean, large stockpot. Add 5 quarts of fresh, cold water (5 qt).
Blanched pork bones are in the stockpot with fresh water.
ADD
Prep aheadAdd sliced ginger (2 inches) and crushed garlic (6 cloves) to the pot.
Ginger and garlic have been added to the pot.
BRING
Time-sensitivePrep aheadBring the pot to a rolling boil, then reduce the heat to a vigorous simmer. Simmer uncovered for at least 18 hours, or up to 24 hours.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Broth is simmering vigorously.
SKIM
Prep aheadSkim off any scum or impurities that rise to the surface during the first few hours of simmering.
Scum and impurities have been skimmed from the broth.
STRAIN
Prep aheadAfter simmering, strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
Broth has been strained and solids discarded.
COOL
Prep aheadCool the broth quickly in an ice bath. This helps to preserve the flavor and prevent spoilage. Once cooled, refrigerate until ready to use.
Broth has been cooled and refrigerated.
COMBINE
Prep aheadIn a small saucepan, combine soy sauce (½ cups)soy sauce (½ cups)soy sauce (¼ cups), mirin (¼ cups)mirin (¼ cups)mirin (¼ cups), and sake (¼ cups)sake (¼ cups) for the tare. Bring to a simmer over medium heat and cook for 2-3 minutes. Remove from heat and set aside.
Tare mixture has been simmered and set aside.
PREPARE
Prep aheadPrepare the chashu pork belly (1000 g). Place the pork belly in a pot and cover with water (5 qt). Bring to a boil, then reduce heat and simmer for 1 hour, or until tender.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Pork belly has been simmered until tender.
COMBINE
Prep aheadIn a separate saucepan, combine soy sauce (½ cups)soy sauce (½ cups)soy sauce (¼ cups), mirin (¼ cups)mirin (¼ cups)mirin (¼ cups), sake (¼ cups)sake (¼ cups), and sugar (2 tbsp) for the chashu marinade. Bring to a simmer.
Chashu marinade has been prepared and is simmering.
TRANSFER
Prep aheadTransfer the cooked pork belly (1000 g) to the marinade. Let it cool and marinate in the refrigerator for at least 4 hours, or preferably overnight.
Pork belly is marinating in the refrigerator.
SLICE
Prep aheadSlice the marinated pork belly (1000 g) into thin slices.
Marinated pork belly is sliced.
PREPARE
Prep aheadPrepare the ajitsuke tamago (marinated eggs (6 large)). Gently boil eggs for 6 minutes for a runny yolk. Immediately transfer to an ice bath to stop cooking.
Eggs have been boiled and are in an ice bath.
PEEL
Prep aheadPeel the eggs (6 large) carefully and marinate in a mixture of soy sauce (½ cups)soy sauce (½ cups)soy sauce (¼ cups) and mirin (¼ cups)mirin (¼ cups)mirin (¼ cups) for at least 2 hours, or overnight.
Eggs have been peeled and are marinating.
HALVE
Prep aheadHalve the marinated eggs (6 large) lengthwise.
Marinated eggs have been halved.
COOK
Time-sensitiveCook the ramen noodles (8 servings) according to package directions.
Ramen noodles are cooked.
ASSEMBLE
To assemble the ramen, add the tare to each bowl. Then, add the hot tonkotsu broth. Add the cooked noodles, followed by slices of chashu pork belly (1000 g) and half of a marinated egg. Garnish with sliced green onions (4 stalks) and sesame seeds (2 tbsp).
Ramen bowls are assembled with all components.
SERVE
Serve immediately and enjoy!
Ramen is served.
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