Tonkotsu Ramen: Authentic Japanese Noodle Soup

Tonkotsu Ramen: The Ultimate Challenge

A good ramen broth takes time, but the result is unmatched. This is the recipe for creamy Tonkotsu (pork bone) ramen.

The Broth (The Heart)

Ingredients: - 2 kg pork bones (back, feet, knee) - 500g pork belly (Chashu) - 1 onion, halved - 1 celery root, chopped - 1 carrot - 10 garlic cloves - 1 piece ginger (2 inches)

Broth Preparation

Step 1: Prepare bones Soak bones in cold water for 1 hour. Drain water.

Step 2: Blanch Bring bones to boil in fresh water, simmer 10 minutes, drain and wash.

Step 3: 12-Hour Cook Bring fresh water to boil. Add bones and vegetables. Simmer for 12 hours, topping up water.

Step 4: Reduce Last 2 hours: Simmer more vigorously until broth is creamy and white.

Tare (Seasoning Sauce)

• 100ml soy sauce
• 50ml mirin
• 50ml sake
• 2 tbsp sugar
• 1 tsp salt

Boil until sugar dissolves.

Chashu (Pork Belly)

1. Roll belly roast, tie with string 2. Simmer in soy sauce, mirin, sake, sugar for 2 hours 3. Let cool, slice

Assembly

1. Tare in bowl 2. Add hot broth 3. Freshly cooked ramen noodles 4. Chashu slices 5. Ajitsuke Tamago (marinated egg) 6. Green onions, nori, bamboo shoots

Tips

• Broth should be creamy white
• Noodles must be al dente
• Serve everything hot!