Name: Tonkotsu Ramen Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Americaine
Ingredients: 4 pounds (1.8 kg) pork bones (trotters, neck bones, or backbone); 2 pounds (900 g) chicken backs or feet (optional, for added richness); 2 tablespoons vegetable oil; 1 large onion, halved; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 6 garlic cloves, smashed; 2-inch (5 cm) piece ginger, sliced; 2 green onions, white parts only; 2 tablespoons sesame oil; 1 tablespoon white pepper; 2 pounds (900 g) pork belly, rolled and tied; 1/4 cup (60 ml) soy sauce; 1/4 cup (60 ml) mirin; 1/4 cup (60 ml) sake; 2 tablespoons sugar; 2 green onions, roughly chopped; 3 garlic cloves, smashed; 1-inch (2.5 cm) piece ginger, sliced; 4 portions of fresh ramen noodles (about 1.2 pounds/540 g); 4 soft-boiled eggs, marinated in soy sauce (ajitama); 1 cup thinly sliced green onions; 2 sheets nori, cut into quarters; 1/2 cup bean sprouts, blanched; 1/4 cup wood ear mushrooms, rehydrated and sliced; Toasted sesame seeds, for garnish; Chili oil or la-yu, to taste

Description

Learn how to make authentic Tonkotsu Ramen Recipe at home with our easy step-by-step guide. Try it today!

Ingredients

Scale

4 pounds (1.8 kg) pork bones (trotters, neck bones, or backbone)
2 pounds (900 g) chicken backs or feet (optional, for added richness)
2 tablespoons vegetable oil
1 large onion, halved
2 carrots, roughly chopped
2 celery stalks, roughly chopped
6 garlic cloves, smashed
2-inch (5 cm) piece ginger, sliced
2 green onions, white parts only
2 tablespoons sesame oil
1 tablespoon white pepper
2 pounds (900 g) pork belly, rolled and tied
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) mirin
1/4 cup (60 ml) sake
2 tablespoons sugar
2 green onions, roughly chopped
3 garlic cloves, smashed
1-inch (2.5 cm) piece ginger, sliced
4 portions of fresh ramen noodles (about 1.2 pounds/540 g)
4 soft-boiled eggs, marinated in soy sauce (ajitama)
1 cup thinly sliced green onions
2 sheets nori, cut into quarters
1/2 cup bean sprouts, blanched
1/4 cup wood ear mushrooms, rehydrated and sliced
Toasted sesame seeds, for garnish
Chili oil or la-yu, to taste

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Bones Begin by thoroughly rinsing your pork bones under cold water. Place them in a large pot, cover with cold water, and bring to a boil over high heat. Let them boil for 5-10 minutes until you see impurities and scum floating to the surface. Drain the bones in a colander and rinse each piece thoroughly under cold running water, scrubbing away any dark bits. This critical blanching process removes impurities that would cloud your broth with off-flavors.
Step 2: Start the Tonkotsu Broth In your largest stockpot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the onion (cut-side down), carrots, and celery, and cook until they develop a nice char, about 5-7 minutes. Add the garlic, ginger, and green onion whites, cooking for another minute until fragrant. Now add your cleaned bones to the pot and fill with cold water until everything is covered by about 2 inches. Bring this mixture to a boil.
Step 3: Develop the Broth Once boiling, reduce the heat slightly to maintain a rolling boil (not a gentle simmer). This vigorous boil is essential for creating the emulsion that gives **Tonkotsu Ramen** its distinctive appearance. Let it boil for 8-12 hours, checking periodically and adding more water as needed to keep the bones submerged. The liquid will gradually turn milky white as the collagen and fat break down. During the final hour, add the white pepper and sesame oil.
Step 4: Prepare the Chashu Pork While the broth simmers, make your chashu. Combine soy sauce, mirin, sake, sugar, green onions, garlic, and ginger in a pot just large enough to hold your rolled pork belly. Add the pork belly and enough water to nearly cover it. Bring to a simmer, cover with a lid, and cook on low heat for 2-3 hours until the pork is tender enough to pierce easily with a knife. Let the pork cool in its cooking liquid, then refrigerate overnight for easier slicing.
Step 5: Strain and Finish the Broth After 8-12 hours of boiling, your broth should be rich and milky. Strain it through a fine-mesh sieve lined with cheesecloth into another large pot, pressing on the solids to extract maximum flavor. Skim excess fat from the top if desired (though some fat is essential for authentic flavor). Taste and adjust seasoning with salt. Keep the broth hot while you prepare the remaining components.
Step 6: Assemble Your Ramen Bowls Cook your fresh ramen noodles according to package directions, typically just 1-2 minutes in boiling water. Drain well and divide among four warmed ramen bowls. Ladle the hot **Tonkotsu Ramen** broth over the noodles. Arrange thinly sliced chashu pork, halved ajitama eggs, bean sprouts, sliced green onions, wood ear mushrooms, and nori on top. Finish with a sprinkle of toasted sesame seeds and a drizzle of chili oil if desired. Serve immediately while the broth is steaming hot.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg