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

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.

Questions

Can I make Tonkotsu Ramen gluten-free?

Yes. The gluten in this entry 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.

How long does Tonkotsu Ramen keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tonkotsu Ramen?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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