Japanese Tonkotsu Ramen Recipe
Servings Prep Time
6servings 1hour
Cook Time
6.5hours
Servings Prep Time
6servings 1hour
Cook Time
6.5hours
Ingredients
Soup broth
  • 1.5KG Cooked Pork BoneI bought the frozen pork bone for soup from myeushop for readers from the Netherlands.
  • 1 whole bunch of spring onion/scallions
  • 1large yellow onionWith 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
  • 4slices GingerI left the skin on
  • half garlicthe cloves cut in half
  • waterI didn’t measure it, but I put water until it was around 2 cm’s above the ingredients.
Char Siu
Tare for 1 serving:
Topping
Instructions
Cooked pork bones
  1. 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.
  2. 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.
  3. Throw the pork bones out of the pan in a colander and rinse the pork bones under cold water.
Soup
  1. Put the cooked pork bones in the pressure pan. Prepare and put all ingredients under “Soup” in the pan.
  2. Put cooked water in the pan until the water covers the ingredients and there is around 2 cm space between the ingredients and water.
  3. 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.
  4. 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
  1. 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).
  2. 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.
  3. 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:
  1. 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
  1. 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.
  2. Collect all ingredients. Slice the spring onions thinly.
  3. 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! ^^
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Japanese Tonkotsu Ramen Recipe
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