Ramen (tonkotsu style)
🧾 Ingredients (serves 4)
Broth Base:
• 2 kg pork bones (neck, back, trotters—split if possible)
• 1 onion, halved
• 1 head garlic, halved crosswise
• 1 thumb-sized piece of ginger, sliced
• 2 scallions
• Water (enough to cover bones)
Tare (Seasoning Sauce):
• ½ cup soy sauce
• ¼ cup mirin
• 1 tbsp sake
• 1 tsp sugar
Noodles & Toppings:
• 4 servings fresh ramen noodles
• 4 soft-boiled eggs (ajitsuke tamago)
• 8 slices chashu pork (braised belly)
• Corn kernels, bamboo shoots, bean sprouts
• Sliced scallions, nori sheets, sesame seeds
Method
1. Broth Prep:
◦ Rinse pork bones, then boil briefly to remove impurities. Drain and rinse.
◦ Add bones, onion, garlic, ginger, and scallions to a large pot. Cover with water.
◦ Simmer uncovered for 12–18 hours, topping up water as needed. Strain and skim fat.
2. Tare Sauce:
◦ Combine soy sauce, mirin, sake, and sugar in a small saucepan.
◦ Simmer gently for 5 minutes. Set aside.
3. Noodles & Toppings:
◦ Boil ramen noodles until just tender. Drain.
◦ Slice chashu, peel marinated eggs, prep vegetables.
4. Assembly:
◦ Add 2–3 tbsp tare to each bowl. Pour in hot broth.
◦ Add noodles, then arrange toppings artfully.
💡 Tips
• For a creamy white broth, boil vigorously and stir occasionally to emulsify fat.
• Use a pressure cooker to reduce broth time to ~4 hours.
• Chill broth overnight and skim solidified fat for a cleaner finish.
• Marinate eggs in soy/mirin mix for 4–12 hours for deeper flavor.
• Customize with black garlic oil, spicy miso paste, or crispy shallots.
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