Tonkotsu-Style Ramen

Name: Tonkotsu-Style Ramen
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 lbs pork bones (neck bones and trotters), blanched; 1 lb pork belly, for chashu; 12 cups water, plus more as needed; 1 onion, halved; 1 head garlic, halved crosswise; to taste 1-inch piece ginger, sliced; 1/3 cup soy sauce (for chashu braise and tare); 3 tbsp mirin; 2 tbsp sake; 2 tbsp sugar; 4 portions fresh thin alkaline ramen noodles; 2 soft-boiled marinated eggs, halved; 1 sheet nori, quartered; 2 green onions, thinly sliced; 1 tsp black garlic oil (mayu), optional

Tonkotsu ramen is famous for its rich, creamy, milky-white pork bone broth, achieved through hours of vigorous boiling that emulsifies collagen and fat. Paired with firm alkaline noodles, tender chashu pork, and a well-seasoned tare, it's one of the most labor-intensive but rewarding ramen styles to make at home.

By YumYum Editorial · Japanese

Prep: 20 min · Cook: 3 min · Total: 23 min · Serves 4

Ingredients

3 lbs pork bones (neck bones and trotters), blanched
1 lb pork belly, for chashu
12 cups water, plus more as needed
1 onion, halved
1 head garlic, halved crosswise
to taste 1-inch piece ginger, sliced
1/3 cup soy sauce (for chashu braise and tare)
3 tbsp mirin
2 tbsp sake
2 tbsp sugar
4 portions fresh thin alkaline ramen noodles
2 soft-boiled marinated eggs, halved
1 sheet nori, quartered
2 green onions, thinly sliced
1 tsp black garlic oil (mayu), optional

Instructions

Blanch the pork bones in boiling water for 10 minutes, then drain and rinse off any scum under cold water.
Place the cleaned bones in a large stockpot with 12 cups water, the onion, garlic, and ginger; bring to a rolling boil.
Boil vigorously, uncovered, for 3 hours, topping up with hot water as needed to keep the bones submerged, until the broth turns milky white and creamy.
Meanwhile, roll and tie the pork belly, then braise it in a mixture of soy sauce, mirin, sake, sugar, and enough water to cover for 1.5-2 hours until tender; cool and slice thinly for chashu.
Strain the finished tonkotsu broth through a fine sieve, discarding the solids.
Combine a few tablespoons of the pork braising liquid with extra soy sauce to make a concentrated tare; whisk 2-3 tablespoons of tare into each serving bowl.
Bring a separate pot of water to a boil and cook the ramen noodles for 60-90 seconds until just tender; drain well.
Ladle the hot tonkotsu broth over the tare in each bowl, add the noodles, and top with chashu slices, a halved egg, nori, green onion, and a drizzle of black garlic oil.