Tonkotsu Ramen
A rich, milky pork-bone broth simmered for hours and served over noodles with chashu pork, soft egg and scallions. The ultimate comfort bowl.
Prep time30 min
Cook time300 min
Total time330 min
Servings4 servings
DifficultyHard
Ingredients
- 1.5 kg pork bones
- 1 onion, halved
- 1 knob ginger, sliced
- 4 cloves garlic
- 200 ml soy sauce (for tare)
- 2 tbsp mirin
- 400 g fresh ramen noodles
- 4 soft-boiled eggs
- 200 g chashu pork, sliced
- 2 scallions, chopped
Instructions
- 1Blanch the pork bones in boiling water for 10 minutes, then rinse well to remove scum.
- 2Return the bones to a large pot with fresh water, onion, ginger and garlic. Simmer for 5-6 hours, topping up with water, until the broth turns milky white.
- 3Strain the broth and season with a tare made from soy sauce and mirin.
- 4Cook the ramen noodles according to the package and drain well.
- 5Assemble each bowl: noodles, ladle of hot broth, slices of chashu, a halved soft egg and scallions.
- 6Serve immediately, with extra toppings like nori or bamboo shoots if you like.
Tips
- The long simmer and the blanch-and-rinse step are what make the broth milky and clean-tasting.
- Keep the broth at a rolling boil rather than a gentle simmer to emulsify the fat.
- Make a big batch and freeze portions — the broth keeps well.
