Tonkotsu Ramen
Ingredients
- 800 gPork belly (whole, to be tied)
- 500 gramen noodles (fresh or dry)
- 4 LMineral water (for the broth)
- 150 mlsoy sauce (for the marinade)
- 100 mlmirin (for the marinade)
- 50 mlSake or rice alcohol (for the marinade)
- 4 pcEgg (room temperature)
- 5 pcGarlic (cloves crushed)
- 1 pcOnion (halved)
- 2 pcScallion or chives (finely sliced)
- 100 gbamboo shoots (drained)
- 1 pcnori seaweed (cut into squares)
- 1 tspGinger powder (for the marinade)
- 30 gFatback (to brown the meat)
- 2 kgPork bones (trotters and joints) (feet and joints, cleaned)
Method
A white, creamy broth that coats the palate with collagen extracted from bones. Noodles remain firm to the bite while the pork belly literally melts away.
- 1
Submerge pork bones in boiling water for 10 minutes. Drain and scrub each bone under cold water to remove all coagulated blood and black impurities. This is crucial for a white, not grey, broth.
- 2
Return clean bones to the pot with mineral water, crushed garlic, and halved onion. Maintain a steady, rolling boil. The water's movement will emulsify fat and collagen to create that characteristic milky liquid.
- 3
Roll the pork belly and tie it tightly. Brown it in a pan with pork fat, then place in a small pot with soy sauce, mirin, sake, and ginger powder. Simmer on low heat until the meat is tender.
- 4
Cook eggs for 6 minutes in boiling water to keep the yolk runny. Plunge immediately into ice water. Peel and marinate them in some of the pork cooking liquid.
- 5
Cook ramen noodles al dente. In each bowl, place two spoons of tare (pork braising liquid), pour the boiling broth over it. Add noodles, two pork slices, half an egg, bamboo shoots, and sliced green onions.
Frequently asked questions
How do you get this dish right?
- The broth must boil vigorously, not simmer. Agitation is what creates the milky emulsion.
- If the water level drops too much, always top up with boiling water to avoid stopping the extraction.
- The tare is the salt of the dish: adjust the amount at the bottom of the bowl to your taste.
How long does this dish keep?
The broth keeps for 3 days in the fridge or 3 months in the freezer. Store toppings separately.
