Authentic Recipe for Tonkotsu Ramen: Taught by Ex-Ramen Chef | Final Part

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.

Finely chop 30 g of garlic as fine as possible.

Melt 60 g of lard in a saucepan and fry the chopped garlic until golden brown.

Turn down to the lowest heat when the garlic is golden brown and almost no bubbles are coming out.

Prepare toppings: ramen chashu, soaked wood fungus, chopped green onion, and ground white sesame seeds.

For the noodles, use thin low hydration ramen noodles, about 1 mm thick.

Boil the noodles for about 1 minute, or for half a minute for a super al dente texture (barikata).

In a ramen bowl, add 2 and 1/2 tablespoons of tonkotsu ramen tare.

Add 1/2 teaspoon of MSG to the bowl.

Pour 360 ml of piping hot tonkotsu broth into the bowl using a ladle (3 scoops of 120 ml each).

Fit the hot noodles into the broth and align them beautifully.

Place all the toppings on the assembled ramen.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens