Japanese·non-vegetarian·hard

Ramen Tonkotsu

Name: Ramen Tonkotsu
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2kg Pork bones; 500g Chashu pork belly; 400g Ramen noodles; 4 Soft-boiled eggs; 4 Green onions; 8 Nori sheets; 4 tbsp Soy sauce; 50g Ginger

Are you ready to dive into the delicious world of Ramen Tonkotsu? Get ready for a flavor explosion with this Japanese classic! So, here's the deal: blanch those pork bones, rinse them off, and let them simmer in fresh water for 8+ hours. Don't forget to stir that broth occasionally until it turns into a beautiful milky-white color. While that's simmering away, braise your pork belly in a soy sauce mixture to make that mouthwatering chashu. Now for a little insider tip from yours truly: always make sure to skim off any impurities that rise to the surface while simmering the broth. Trust me, nobody wants a cloudy broth in their Ramen Tonkotsu! And hey, speaking of mistakes, let me tell you about the time I accidentally used too much ginger in my broth. Let's just say, my ramen had a bit of a kick that day! But hey, we all learn from our blunders, right? Now go ahead, savor every slurp of that rich, creamy goodness with tender chashu, soft-boiled eggs, and all the umami goodness your heart desires. Enjoy! 🍜

150 min(prep 30 + cook 120)

4 servings

720 kcal

4.9

Ingredients

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Nutrition

720 kcalper serving

Protein38g30%

Carbs55g43%

Fat28g22%

Fiber2g2%

Sugar4g3%

Directions

1
Blanch pork bones, rinse, then simmer in fresh water for 8+ hours.
2
Stir broth occasionally to achieve milky-white color.
3
Braise pork belly in soy sauce mixture for chashu.
4
Prepare soft-boiled eggs (6 min 30 sec), marinate in soy sauce.
5
Cook ramen noodles according to package.
6
Assemble: noodles, hot broth, sliced chashu, egg, nori, green onions.

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