Tonkotsu Ramen Recipe
Rich pork bone broth with chashu pork and soft-boiled egg - the ultimate Japanese comfort food with deep, complex flavors.
Ingredients
For Tonkotsu Broth:
- 2 kg pork bones (trotters and leg bones)
- 1 whole chicken carcass
- 1 onion, quartered
- 1 head garlic, halved
- 2 inches ginger, sliced
- 2 green onions
- Water to cover
For Chashu Pork:
- 500g pork belly
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
- 2 cloves garlic
- 1 inch ginger
For Assembly:
- 4 portions fresh ramen noodles
- 4 soft-boiled eggs
- Green onions, sliced
- Nori sheets
- Bean sprouts
- Corn kernels
Instructions
-
Prepare the Bones
Blanch pork bones and chicken carcass in boiling water for 10 minutes. Rinse thoroughly under cold water to remove impurities.
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Start the Broth
Place cleaned bones in a large pot with aromatics. Cover with water and bring to a rolling boil. Cook for 12-18 hours, adding water as needed.
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Make Chashu Pork
Roll and tie pork belly. Braise in soy sauce, mirin, sugar, garlic, and ginger for 2-3 hours until tender. Slice when cool.
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Prepare Soft-Boiled Eggs
Boil eggs for exactly 6.5 minutes. Cool in ice water, peel, and marinate in diluted soy sauce for 4+ hours.
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Strain the Broth
Strain the rich, milky broth through fine mesh. Season with salt and white pepper to taste.
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Assemble the Ramen
Cook noodles according to package instructions. Place in bowls, pour hot broth over, and top with chashu, egg, and garnishes.
Chef's Tips
Broth Consistency
The broth should be milky white and rich. Maintain a rolling boil to emulsify the fats and create the signature creamy texture.
Time Investment
True tonkotsu broth takes 12+ hours. Start the day before you plan to serve. The long cooking time is essential for flavor development.
Egg Timing
For perfect soft-boiled eggs, use room temperature eggs and time exactly 6.5 minutes for a jammy yolk consistency.