Tonkotsu Ramen with rich porky broth and creamy texture that you’ll love! This is so good that it feels like you’re eating in a Japanese restaurant. An authentic recipe that you can include in your collection!
Tonkotsu means “pig bone” in Japanese. This ramen recipe takes a full day or at least overnight to make. The broth is made by boiling pork meat and bones together, thus creating a thick and hearty broth with a meaty flavor. The soup has a milky consistency much like miso. The dish is then topped with sliced pork loin and served with ramen noodles. If you fancy making this delicious ramen, I suggest that you plan ahead because making the broth will take several hours but it’s worth it!
Among different kinds of ramen, I can say tonkotsu is my favorite by far. There is a ramen shop in Opera, Paris that we often go to and their ramen is to die for. The meaty rich soup from the ramen is something I always crave for. So upon countless research and trying, I finally came up with the process to achieve the restaurant level of broth that I love. So don’t settle with just instant ramen! Try this authentic ramen recipe and let us know what you think.
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Tips for Tonkotsu Ramen
- Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.
Pork broth ingredients
- 500 grams pig's bones with some meat (available at Asian stores or local butcher)
- 500 grams pig's trotter
- 300 grams pork loin
- 1 thumb-sized ginger (peeled and sliced)
- 5 cloves garlic
- 1 cup scallions (cut in 1-inch length)
- 1 large onion (quartered)
- 3 liters water
Tonkotsu Tare ingredients
- ½ cup Kikkoman soy sauce (use Japanese soy sauce)
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp rice wine vinegar (or sake in you have)
- 3 tbsp water
- 2 tbsp mirin
- 125 grams ramen noodles (cook according to package.)
- 3 eggs (soft to medium boiled)
- thinly sliced pork loin (boiled together with the broth)
- ¼ scallions (chopped)
- 2 cups bean sprout (boiled )
- seaweed sushi wrapper (optional)
Making the pork broth
- Wash and clean thoroughly all pig's bones, trotter and the pork loin in running water.
- Place pig's bones, trotter, and pork loin in a large cooking pot and add 1 liter of water. Place on a burner over high heat and bring to a boil.
- Once the pot has come to a boil, dump water down the drain. Carefully wash all bones, trotter, and loin under cold running water, removing any bits of dark marrow or coagulated blood.
- Place the bones, trotters, and loin again on the cooking pot and add 2 liters of water. Add ginger, garlic, scallions, and onion and boil for 16 hours. Bring to a rolling boil over high heat, skimming off any scum that appears. Place a head lid and let it simmer.
NOTE: If you started boiling late in the day. you can continue the next day.
- On the first hour check pork loin if tender and cooked through. If not continue cooking for 30 more minutes until cooked. Remove from pot and place in a container and let it cool down. NOTE: Place in the fridge if to be used the next day as toppings.
- After 16 hours the broth should be creamy and white. Strain through a fine-mesh strainer into a clean pot. Discard solids. Do this three times to really strain any bone fragment. Set aside
Making Tonkotsu Tare
- In a small cooking pot over medium heat. Place all ingredients and cook until volume is reduced to ¾. Set aside.
To Serve Tonkotsu Ramen
- Re-heat pork broth in high heat until it boils. Turn off heat.
- In a ramen bowl or big bowl. Add 3 tbsp. tonkotsu tare then add 2 cups of pork broth.
- Add the bean sprouts and cooked ramen noodles. Top with thinly sliced pork loin and egg. garnish with scallions and some chili oil. Serve and enjoy. Bon Appetit!