Japanese Tonkotsu ramen is a dish that originated from Fukuoka. The soup broth is made by cooking pork bones for a significant amount of time. It is believed that the soup broth is very healthy and boosts the immune system.
This dish is cooked together with my friend Çanci (from Visual Boosters). I prepared the soup and she prepared the char siu. Aaaand she took the amazing picture below:
At first, we were not even planning to share this recipe online, but it just turned out so good, so we thought why not right? ^^
This recipe is based on Joshua Weissman‘s recipe on youtube. This ramen was really good and especially delicious on chillier days. This recipe certainly did taste authentic and it was worth cooking it for 6 hours.
Our tweaks: We used a pressure pan for the soup, so it took 6 hours instead of the minimal usual 12-14 hours of cooking the soup broth. For the char siu, we used a slow cooker in order to have tender meat and to match the cooking time of the ramen.
| Prep Time | 1 hour |
| Cook Time | 6.5 hours |
| Servings |
servings
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Ingredients
Soup broth
- 1.5 KG Cooked Pork Bone I bought the frozen pork bone for soup from myeushop for readers from the Netherlands.
- 1 whole bunch of spring onion/scallions
- 1 large yellow onion With skin on (please at least rinse them, I didn't see them being washed in the video and I just find it gross. Same for the other ingredients).
- 2 shallots
- 4 slices Ginger I left the skin on
- half garlic the cloves cut in half
- water I didn't measure it, but I put water until it was around 2 cm's above the ingredients.
Char Siu
- 650 grams Pork belly without skin The sauce below should be sufficient for 900 grams of meat, but we used the sauce for our Tonkotsu ramen broth, so a bit more sauce was fine.
- 1/2 cup soy sauce
- 3/4 cup Mirin
- 1/3 cup water
- 1 cup Chinese rice wine Sake can be used as a substitute
- 10 slices Ginger
- 1 bunch spring onion/scallions Cut it in 5 cm segments.
- 4-5 cloves garlic
Tare for 1 serving:
- Char siu sauce to taste So the sauce used to make the char siu above and not the Lee Kum Kee Char siu sauce.
- 1 tbsp soy sauce
- 2 tbsp sake Substitute: chinese rice wine
- 2 tbsp Mirin
- 1 tbsp sugar
Topping
- 1 soft egg per serving Basically, use whatever you like, I am just listing here what we used.
- canned corn to taste
- Spring onion for garnish
- seaweed
- 80-90 grams noodles per serving
Ingredients
Soup broth
Char Siu
Tare for 1 serving:
Topping
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Instructions
Cooked pork bones
- Put the pork bones in a large pan and add cold water. Add water to cover the pork bones and leave 5 cm between the water and the bones.
- Cook the pork bones until the water is boiling, this should take about 10-15 minutes. Then you will see that a lot of white/grey stuff is coming out of the pork bones and that's exactly what you don't want in your soup broth.
- Throw the pork bones out of the pan in a colander and rinse the pork bones under cold water.
Soup
- Put the cooked pork bones in the pressure pan. Prepare and put all ingredients under "Soup" in the pan.
- Put cooked water in the pan until the water covers the ingredients and there is around 2 cm space between the ingredients and water.
- Put the lid on the pan and cook it over high heat until pressure comes out of the pan. Lower the heat to the lowest possible heat for 6 hours. If you use a regular pan, you might want to add a bit more water and check in between the cooking, as water evaporates faster with a regular pan.
- If you use a regular pan: Bring it up to a rapid boil. Once it's boiling, lower the heat just enough it maintains the boil. Put a lid on it and cook it for 12 hours. Please stir the pot in between (like once an hour).
Char Siu
- Collect all the ingredients (except for the meat) and put it in an oven safe pot or a slow cooker (which is what we used).
- Mix the sauce well and then put the meat in the pot. Slow cooker method: So if you use a slow cooker like we did, set a timer for 6.5 hours. If you want to use an oven safe pot like Joshua did. I have written down what he said in the video below.
- Oven safe pot directions (from Joshua's video): Bring the liquid up to a boil, then reduce it down to a simmer and cover loosely with a lid (don't close the lid entirely). Put it in a 300 Fahrenheit/150 Celsius degrees oven for 3-4 hours. NOTE: I did not try this method, so I am just writing down here what Joshua said for your convenience. Please also note that we have used pork bellies without skin and sliced instead of the whole 900 grams pork belly with skin that Joshua used, so I would think that less oven time is required.
Soy tare:
- Just collect and add the ingredients listed under "Tare" in your noodle soup bowl before you add the noodles and toppings. Please note that everyone likes it differently, so you adjust the ingredients to your taste. We used a soy basis tare and if you prefer e.g. miso, you can also make a miso tare base, which you can find online.
Toppings
- Boil the soft egg: Bring the water to boil, add the eggs and reduce the heat so that it is a gentle boil. Set a timer of 6.5 minutes. Take the eggs out and put them in cold water (preferably iced water). Peel the egg and slice it in half.
- Collect all ingredients. Slice the spring onions thinly.
- Cook the noodles according to the package of the noodle that you bought. When everything else is ready, put the noodle in the soup and the toppings on top of your ramen and you are ready to eat! ^^
I hope that you will give this Japanese Tonkotsu ramen recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
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Cheers,
Angie
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Japanese Tonkotsu Ramen Recipe
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