Tonkotsu ramen (豚 骨 ラ ー メ ン) is one of the most popular broth noodles for Japanese and beyond. This famous dish originates from Fukuoka and is considered one of the major specialties of Kyushu. It is characterized by a very dense and opaque broth prepared with chicken and pork bones (tonkotsu) made after long cooking (in Japan they serve it after 12 hours on the stove!). To facilitate the prolonged cooking of the broth, I recommend using a pressure cooker, because it halves the cooking times. Alternatively, arm yourself with a lot of patience: the broth will simmer for at least 5-6 hours, no less. I advise you to prepare the broth a day in advance. INGREDIENTS FOR THE BROTH -1/2 chicken with its carcass - 3 pieces of pork bones - 2 cloves of garlic - 2 slices of ginger
INGREDIENTS FOR THE BASE SAUCE -2 tablespoons of soy sauce - 1 large intake of salt - 1 tablespoon of katsuobushi - 1/2 glass of water - 1 piece of kombu seaweed
OTHER INGREDIENTS - 1 portion of ramen noodles - ajitama - 3 slices of chashu - sesame seeds - 1 finely chopped spring onion (only the green part) - 1 tablespoon of menma
BASE SAUCE PREPARATION - Pour all the ingredients of the base sauce into a saucepan. Bring to a boil and cook for about 3 minutes. - Strain through a strainer and set aside. BROTH PREPARATION - Put the chicken in a tall saucepan and cover with plain water. Bring to a boil and simmer on low heat for no more than 5 minutes. Drain and remove the water: this procedure will eliminate the traces of impurities and blood from the carcass. - Put the chicken back in the pan and add the pork bones, garlic and ginger. Fill with at least 3 liters of water and bring to a boil. When the water starts to boil, reduce the flame. Cook for at least 3 hours (if using the pressure cooker, heart for 1 1/2 hours). - After the time, chop and reduce the meat softened inside the pot to a pulp. If the water has dried too much then add more. Bring to the boil and continue cooking for another 3 hours (1 hour and 1/2 in a pressure cooker). - Before putting out the flame completely, the broth must be thick, cloudy and whitish. Meat must be a mush. - Filter the broth with a strainer. Keep it aside. - Prepare the noodles by cooking them briefly in boiling water: they must be slightly al dente. Then pour them into the bowl. - Pour the boiling base sauce on the noodles and then the broth, which is also very hot. - Garnish with chashu, ajitama, menma and sesame seeds. Serve immediately, super hot.
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