Tonkotsu Ramen

Total Time 3

Servings: 4 4 servings

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

Broth

1 kg pork trotters or pork neck bones
500 g pork belly whole piece
1 head of garlic halved
5 cm piece of ginger sliced
2 spring onions roughly chopped
2 litres water

Tare (Seasoning)

100 ml soy sauce
50 ml mirin
2 tbsp sake

To Serve

400 g fresh ramen noodles
4 soft-boiled eggs marinated in soy and mirin
Nori sheets
Bean sprouts blanched
Spring onions sliced
Sesame seeds
Bamboo shoots menma

Method

Blanch the pork bones in boiling water for 10 minutes. Drain, rinse under cold water and discard the blanching liquid.
Place the blanched bones, garlic, ginger and spring onions in a large pot. Add 2 litres of fresh water. Bring to a vigorous boil.
Reduce to a strong simmer and cook uncovered for 2.5 hours, adding water to keep the bones submerged. The broth should turn milky white and creamy.
Remove the pork belly after 1.5 hours (it should be tender). Slice and set aside for topping.
Strain the broth through a fine sieve. Season with the soy sauce, mirin and sake. Adjust to taste.
Cook the ramen noodles according to package instructions. Drain.
Divide noodles into bowls. Ladle the hot broth over. Top with sliced pork belly, a halved marinated egg, nori, bean sprouts, spring onions, bamboo shoots and sesame seeds.

Notes

Source: Classic Japanese recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.