Description
A rich and creamy Japanese Tonkotsu ramen recipe, featuring a flavorful pork bone broth, tender noodles, and classic toppings for a comforting and delicious meal. This recipe is designed to bring joy and connection to your kitchen, inspired by the spirit of childhood discovery.
Ingredients
Scale
- 2 pounds pork neck bones
- 1 pound pork belly, skin removed
- 1 large onion, quartered
- 1 head garlic, halved horizontally
- 1 (3-inch) piece ginger, sliced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- Salt to taste
- 8 ounces ramen noodles
- 4 soft-boiled eggs, halved
- 4 ounces chashu pork, thinly sliced
- 1/4 cup chopped scallions
- Nori sheets, for garnish
- Menma (bamboo shoots), for garnish
Instructions
- Roast pork bones and pork belly at 400°F (200°C) for 30 minutes.
- Transfer bones and pork belly to a large stockpot. Add onion, garlic, and ginger.
- Cover with water and bring to a boil. Skim off any scum.
- Reduce heat and simmer for 8-12 hours, or until the broth is creamy and opaque. Skim off fat as needed.
- Strain the broth and discard solids.
- Return broth to the pot. Stir in soy sauce, mirin, and sake. Season with salt to taste.
- Cook ramen noodles according to package directions.
- Divide noodles among four bowls.
- Ladle hot broth over the noodles.
- Top with soft-boiled eggs, chashu pork, scallions, nori, and menma.
Notes
- For a deeper flavor, you can blanch the pork bones before roasting.
- Adjust soy sauce and salt to your preference.
- Feel free to add other toppings like corn, bean sprouts, or nori.
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving