Tonkotsu Ramen

Name: Tonkotsu Ramen
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 lbs pork bones (knuckle or marrow bones), blanched and rinsed; 1 lb chicken bones or carcass, blanched and rinsed; 1 inch fresh ginger, sliced; 4 cloves garlic, smashed; 4 green onions, white parts only, smashed; 1 lb pork belly, rolled and tied; 3 tbsp soy sauce; 2 tbsp sake (or mirin); 1 tsp salt; 12 oz ramen noodles; 2 soft-boiled eggs (ajitsuke tamago), halved; 1/2 sheet nori (seaweed sheet), shredded; 1/2 cup bean sprouts, blanched

Creamy pork bone broth ramen with tender chashu pork, egg, and noodles in a rich, milky collagen-rich broth.

200 minHardServes 2680 cal/serving

JapaneseDinnerStovetopStandard

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Ingredients

2 lbs pork bones (knuckle or marrow bones), blanched and rinsed
1 lb chicken bones or carcass, blanched and rinsed
1 inch fresh ginger, sliced
4 cloves garlic, smashed
4 green onions, white parts only, smashed
1 lb pork belly, rolled and tied
3 tbsp soy sauce
2 tbsp sake (or mirin)
1 tsp salt
12 oz ramen noodles
2 soft-boiled eggs (ajitsuke tamago), halved
1/2 sheet nori (seaweed sheet), shredded
1/2 cup bean sprouts, blanched

Instructions

1

Bring a large pot of water to a boil and blanch 2 lbs blanched and rinsed pork bones (knuckle or marrow bones) and 1 lb blanched and rinsed chicken bones or carcass for 3 minutes. Drain and rinse under cold water.
2

Place the blanched bones in a clean pot and cover with 3 quarts of water.
3

Bring to a boil, then reduce heat to medium-low and simmer for 3 hours, occasionally skimming the surface.
4

Add 1 inch sliced fresh ginger, 4 cloves smashed garlic, and 4 white parts only, smashed green onions and continue simmering for 1 more hour.
5

Meanwhile, sear 1 lb rolled and tied pork belly in a hot pan until browned on all sides. Simmer in a separate pot with 3 tbsp soy sauce, 2 tbsp sake (or mirin), and water until tender, about 1.5 hours.
6

Strain the broth through a fine mesh strainer. Season with 1 tsp salt.
7

Cook 12 oz ramen noodles according to package directions. Drain and divide between two bowls.
8

Pour the hot tonkotsu broth over the noodles.
9

Top with sliced chashu pork, 2 halved soft-boiled eggs (ajitsuke tamago), 1/2 sheet shredded nori (seaweed sheet), and 1/2 cup blanched bean sprouts.

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Questions

What is Tonkotsu Ramen?

Creamy pork bone broth ramen with tender chashu pork, egg, and noodles in a rich, milky collagen-rich broth. This reference files it under Japanese dinner: made on the stovetop, rated hard and about 200 minutes start to finish.

Why blanch first in Tonkotsu Ramen?

The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Is there a substitute for mirin in Tonkotsu Ramen?

The entry for Tonkotsu Ramen calls for 2 tbsp sake (or mirin). In its place: Use dry sherry or sake with half a teaspoon of sugar per tablespoon. Rice vinegar with the same sugar works when you want it alcohol-free.

Can I make Tonkotsu Ramen gluten-free?

Yes. The gluten in Tonkotsu Ramen is 3 tbsp soy sauce, 12 oz ramen noodles. Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Does Tonkotsu Ramen contain soy?

Yes: 3 tbsp soy sauce. The full allergen list for this entry is gluten, eggs and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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