top of page
  • Writer's picturecookingwiththehamster

Tonkotsu ramen

Tonkotsu ramen (豚骨ラーメン) is a famous dish originating from Fukuoka and is considered one of the major specialties of Kyushu. It is characterized by a very thick and opaque broth prepared with pork bones (tonkotsu) made after long cooking (in Japan they serve it after 12 hours on the stove!).


To facilitate prolonged cooking of the broth I recommend using a pressure cooker, because it halves cooking times.

I also recommend preparing the broth a day in advance. INGREDIENTS FOR THE BROTH

  • pork bones (I used feet and tail, you can adjust according to availability)

  • 5 cloves garlic

  • 4 slices ginger

  • 1 kombu seaweed leaf

INGREDIENTS FOR THE TARE SAUCE

  • 3 tablespoons soy sauce

  • 1 generous pinch salt

  • 1 piece kombu seaweed

  • 1 spoon sake

  • 1 tablespoon mirin

  • 1 spring onion (only the green part)

  • 3 cloves garlic

OTHER INGREDIENTS

  • 1 portion of ramen noodles

  • 2 slices chashu

  • 1 spring onion finely chopped (only the green part)

  • 1 nori seaweed leaf

  • Japanese chilli (optional)

TARE SAUCE PREPARATION

  • Pour all the ingredients of the base sauce into a pan. Bring to the boil and cook for about 3 minutes.

  • Filter and keep aside.

BROTH PREPARATION

  • Place the pork bones in a deep pan and cover with water. Bring to the boil and wait for the impurities to surface. Drain and discard the water. Repeat this process a second time.

  • Place the pork bones in the pan with water and add kombu seaweed, garlic and ginger. Bring to the boil. Cook for at least 2 hours (1 hour and a half in a pressure cooker), gradually removing impurities. The broth must be white like milk.

  • Turn off the heat, break up and reduce the softened meat to a pulp using an immersion blender.

  • Filter the broth.


GARNISH

  • Cook the noodles according to the package directions. Drain, stop cooking with cold running water and drain again.

  • Pour a couple of spoonfuls of the tare sauce into the bowl. Add the boiling broth and the nodlees, stirring them.

  • Garnish with nori seaweed, chashu, ajitama, chopped spring oninion and, to taste, Japanese chili pepper. Serve hot.


Tonkotsu ramen recipe Cookingwiththehamster
Tonkotsu ramen | © Cookingwiththehamster




bottom of page