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Tonkotsu Ramen: Japanese Pork Bone Broth Ramen
More recipes: Japanese recipes · Ramen recipes · All Asian recipes
12 Std 30 Mintotal
4-6servings
–kcal
Japanese
CuisineTonkotsu Ramen: Japanese Pork Bone Broth Ramen
Laura Chen
4-6
30 Minuten
720 Minuten
Japanese
Main course
Tonkotsu ramen is one of Japan's great noodle soups, famous for its rich, creamy broth made by simmering pork bones for many hours. The dish has deep roots in Japanese food culture and reflects the attention to detail and patience that Japanese cooks value. Making it takes time and commitment, because you build the layered flavor of the broth slowly.
The heart of tonkotsu is what happens to the pork bones over a long simmer: they turn the water into a milky-white broth full of flavor and umami. Add carefully chosen toppings and every bowl of tonkotsu ramen is worth the wait.
The heart of tonkotsu is what happens to the pork bones over a long simmer: they turn the water into a milky-white broth full of flavor and umami. Add carefully chosen toppings and every bowl of tonkotsu ramen is worth the wait.
Ingredients
For the broth:
- 2 kg pork bones, ideally with marrow
- 1 large onion
- 6 garlic cloves
- 1 piece ginger
- 2 leeks
- Water, enough to cover the bones
- Salt or tare (such as shio tare), for seasoning
To serve:
- Ramen noodles
- Eggs
- Scallions (green onions)
- Bamboo shoots
- Cooked pork belly
- Nori (seaweed)
- Toasted sesame seeds
- Chili oil (optional)
Instructions
- Prepare the bones: Rinse the pork bones well under cold water. For a cleaner broth, blanch them in boiling water for 10 minutes first, then drain and clean them again.
- Start the broth: Put the cleaned bones in a large pot and cover with cold water. Bring to a boil, then lower the heat so the broth simmers gently. Add the onion, garlic, ginger and leeks. Skim off the foam regularly for a cleaner broth.
- Long simmer: Let the broth simmer for at least 8 hours, ideally 12, to get the full flavor and creamy texture. Top up with water as needed so the bones stay covered.
- Finish the broth: Strain the broth through a fine sieve into a clean pot. For an extra silky broth, strain it through muslin (cheesecloth). Season the broth with salt, or leave it unsalted and put 1-2 tbsp tare in each bowl when you assemble the ramen.
- Assemble the ramen: Divide the cooked ramen noodles among bowls. Pour the hot tonkotsu broth over them and top with soft-boiled eggs, scallions, bamboo shoots, sliced pork belly and nori. Sprinkle with sesame seeds and add chili oil to taste.
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More recipes: Japanese recipes · Ramen recipes · All Asian recipes