Tonkotsu Ramen
Rich, creamy pork bone broth ramen with chashu pork, soft-boiled egg, nori, and bamboo shoots. The broth takes hours but is absolutely worth it.
Ingredients
- 2 lb pork bones
- 1 lb pork belly
- 14 oz fresh ramen noodles
- 4 whole eggs
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 4 oz bamboo shoots
- 4 whole nori sheets
- 4 whole green onions
- 2 tbsp sesame oil
- 6 cloves garlic
- 2 inch ginger
How to Make It
- 1
Blanch pork bones in boiling water for 10 minutes, drain and rinse thoroughly.
- 2
Place cleaned bones in a large pot, cover with water, and boil vigorously (not simmer) for 3-4 hours, adding water as needed. The vigorous boil creates the creamy white broth.
- 3
For chashu: roll pork belly tightly, tie with twine, and braise in soy sauce, mirin, sake, and sugar for 2 hours. Slice when cooled.
- 4
Make soft-boiled eggs: 6.5 minutes in boiling water, ice bath, then marinate in soy sauce and mirin overnight.
- 5
Strain broth, season with salt, soy sauce, and sesame oil.
- 6
Cook fresh ramen noodles according to package directions.
- 7
Assemble bowls: broth, noodles, chashu, halved marinated egg, bamboo shoots, green onion, nori, and a drizzle of sesame oil.
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