Rich and Creamy Tonkotsu Ramen (with Noodle Recipe)

pork bones

🥗Healthier: chicken bones

💰Cheaper: pork neck bones

Chicken bones are lower in fat, while pork neck bones are more affordable.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles offer more fiber, while instant noodles are budget-friendly.

Start by preparing the broth with 5 pounds of pork neck bones.

Add a chunk of pork trotter and a chunk of pork fatback or pork belly to the pot.

Cover the bones with water and bring to a boil.

Once boiling, pour off the first round of water and rinse the bones with cold water.

Transfer the bones to a large pressure cooker and add 5 liters of water.

Cook on high pressure for 1 hour and 20 minutes.

While the broth cooks, prepare the tare by combining 30 grams of kombu, 30 grams of bonito flakes, 30 grams of salted and dried anchovies, and 30 grams of dried shiitake mushrooms in a saucepan.

Add 500 grams of light soy sauce, 5 grams of sugar, and 100 grams of water to the saucepan.

Bring the tare mixture to a simmer (around 200°F) and steep for 1 hour.

For the chashu, take 3 to 4 pounds of boneless pork shoulder and tie it into a roast shape with twine.

Sear the tied pork shoulder in a hot Dutch oven with olive oil until golden brown on all sides.

Add a cooking liquid of 3,000 grams of water, a sliced knob of ginger, and 500 grams of soy sauce to the pot with the seared pork.

Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for about 90 minutes.

After 90 minutes, check the broth; it should be rich and fatty but not yet creamy.

Transfer the broth back to a stock pot and bring it to a lively boil for 30 minutes to emulsify the fat.

Strain the tare mixture and taste it for flavor; it should be very flavorful and salty.

After boiling the broth for 30 minutes, strain off the bones and cool the broth.

Check the pork shoulder; it should be soft but hold together when sliced.

Cool the pork shoulder in the liquid for about an hour, then wrap and refrigerate for the next day.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens