Photograph of the finished Tonkotsu ramen

Japan · Mì ramen xương heo Tonkotsu

Tonkotsu ramen

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

What to get ready

  • Photograph of Fresh ramen Fresh ramen 1.1 lb
  • Photograph of Pork bones Pork bones 2.6 lb
  • Photograph of Pork belly Pork belly 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.4 oz
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 2.8 oz
  • Photograph of Nori seaweed Nori seaweed 4 leaves
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp

Method

  1. 1 Blanch the pork bones for 5 minutes, then rinse them thoroughly and scrape off any foam.
  2. 2 Simmer the bones with garlic and ginger over high heat for 3 hours until the broth turns milky white.
  3. 3 Roll the pork belly and braise it in soy sauce with ginger for 40 minutes, then slice it to make chashu.
  4. 4 Boil the eggs for 6 minutes, then soak them in soy sauce overnight for a runny yolk.
  5. 5 Boil fresh ramen noodles for 2 minutes, drain well, and place in a bowl.
  6. 6 Pour hot broth over the chashu, then arrange the egg, wood ear mushrooms, menma bamboo shoots, green onions, and seaweed on top.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 2: cook the bones under high pressure for 55 minutes, then let them rest naturally for 20 minutes; this reduces the cooking time by almost two hours. The broth will still be cloudy and rich, and you won't need to constantly monitor the pot for vigorous boiling. The chashu, eggs, and noodles in the following steps remain unchanged.

Start cooking