Tonkotsu Ramen
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The Tale of Tonkotsu Ramen
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Tonkotsu ramen developed in Kurume, on the southern island of Kyushu, in the 1930s, where legend credits a shop that accidentally boiled pork bones at too high a heat, turning the broth cloudy white and rich. The style later spread north to Fukuoka's Hakata district, becoming one of Japan's most famous ramen regional styles.
Ingredients
Scale:· 4 servings
- 4 lbs pork bones (trotters and femur)
- 1 lb pork belly, rolled and tied
- 4 cloves garlic
- 1 onion, halved
- 4 servings fresh ramen noodles
- 4 tbsp soy tare (soy sauce, mirin, and dashi reduction)
- 4 soft-boiled marinated eggs, halved
- Sheets of nori
- Menma (fermented bamboo shoots)
- 4 scallions, sliced
- Black garlic oil, for drizzling
Instructions
- 1Blanch the pork bones in boiling water for 10 minutes, then scrub clean of any residue.
- 2Simmer the bones, pork belly, garlic, and onion in a large pot of water at a rolling boil for 8-10 hours, topping up water as needed, until the broth turns milky white and rich.
- 3Remove the pork belly once tender, slice thinly, and set aside.
- 4Strain the finished broth and season each bowl with a spoonful of soy tare.
- 5Cook the ramen noodles in boiling water until just al dente, then drain well.
- 6Ladle the hot broth over the noodles in each bowl.
- 7Top with sliced pork belly, a marinated egg half, nori, menma, and scallions, finishing with a drizzle of black garlic oil.
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