Classic Tonkotsu Ramen (Pork Bone Milky Broth Noodles)
Quick answer
- Total time
- 510 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Pork back bones and trotters boil hard for hours until their collagen and fat emulsify into a milky broth thick enough to feel sticky on the lips.
Read more
Soaking and blanching the bones beforehand cuts down the porky smell. That rolling boil is the opposite of the gentle simmer used for clear stocks, and it is what separates tonkotsu from an ordinary pork soup. When the pot runs low, it is topped up with hot water, never with a lower flame. Thin, firm noodles, pork belly chashu braised in soy sauce and mirin, a soft-boiled egg, and sliced green onion top the bowl. The chashu slices thin most easily when made a day ahead and chilled, and the eggs marinate in its braising liquid.
Ingredients
Instructions
- 1
Soak 1 kg pork back bones and 500 g pig trotters in cold water for 30 minutes.
If the water turns cloudy, change it once to reduce odors before blanching.
- 2
Bring a large pot of water to a boil and blanch the bones and trotters for 10 minutes.
Discard the foamy water, then scrub the pieces under running water so the broth stays clean.
- 3
Put the cleaned bones, trotters, 6 garlic cloves, and 30 g ginger in fresh water.
Keep the pot at a vigorous rolling boil over high heat for 7-8 hours so fat and collagen emulsify.
- 4
As the broth reduces, add hot water as needed and do not lower the heat to a gentle simmer.
When it turns milky and slightly sticky on the lips, strain out the solids.
- 5
Braise 300 g pork belly with 3 tablespoons soy sauce and 2 tablespoons mirin over medium-low heat.
Turn it as it cooks, let it cool, and refrigerate if possible for cleaner thin slices.
- 6
Soft-boil 2 eggs and marinate them in the chashu braising liquid for 2 hours.
Cook 200 g ramen noodles until firm, then serve immediately with hot broth, chashu, egg, and green onion.
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