Photograph of the finished Hakata ramen

Japan · Mì ramen xương heo Hakata

Hakata ramen

8 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork bones Pork bones 4.4 lb
  • Photograph of Fresh ramen Fresh ramen 1.3 lb
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 7.1 oz
  • Photograph of Pickled cabbage Pickled cabbage 7.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Black sesame Black sesame 1.4 oz

Method

  1. 1 Blanch the pork bones for 10 minutes, then scrub each piece clean and chop them to expose the marrow.
  2. 2 Simmer the bones over high heat for 7 hours, adding hot water as it evaporates.
  3. 3 Unlike other broths, Hakata tonkotsu must be boiled vigorously for a long time so that the fat and collagen emulsify into a milky white color.
  4. 4 Simmer pork belly in soy sauce for 45 minutes, then slice it to make chashu.
  5. 5 Boil the very thin, straight noodles for exactly 45 seconds until they retain their firm core, like barikata noodles.
  6. 6 Pour in the broth, arrange the chashu, bamboo shoots, pickled mustard greens, and seaweed on top, then sprinkle with green onions and black sesame seeds.

With an appliance

  • Pressure cooker 3 hr

    Replace step 2: simmer under high pressure for 2 hours in two batches, then release the pressure naturally; the liquid will be cloudy but less viscous than the 7-hour version.

Start cooking