Recipe of the Week: Japanese Tonkotsu Ramen

A warm, soulful bowl of creamy, umami-rich goodness.

Tonkotsu Ramen hails from the southern region of Japan, specifically Hakata in Fukuoka Prefecture. It is renowned for its creamy, pork-bone based broth that is simmered for hours to achieve its signature richness. Over the years, Tonkotsu Ramen has captured the hearts of people around the world with its comforting warmth and complex flavors, becoming a staple in ramen shops and home kitchens alike.

🛒 Ingredients

For the broth

• 2 lbs pork bones
• 1 onion, halved
• 1 garlic bulb, halved
• 2 inches fresh ginger, sliced
• 1 cup dried shiitake mushrooms
• Water to cover

For the tare

• 1/2 cup soy sauce
• 1/4 cup sake
• 2 tbsp mirin
• 1 tbsp sugar

For the toppings

• 4 boiled eggs, peeled
• 4 green onions, sliced
• 1 sheet nori, cut into strips
• 1 cup bean sprouts
• 4 slices of chashu pork

For the noodles

• 12 oz fresh ramen noodles

Garnish

• Sesame seeds
• Chili oil (optional)

Step-by-Step Instructions

Step 1: Prepare the broth

Place the pork bones, onion, garlic, ginger, and dried shiitake mushrooms into a large pot. Fill the pot with water to cover the bones and bring to a boil over high heat. Reduce the heat and simmer for about 12 hours, skimming off any foam and impurities that rise to the surface. Strain the broth and discard the solids.

Step 2: Make the tare

In a small saucepan, combine the soy sauce, sake, mirin, and sugar. Bring to a gentle simmer over medium heat and stir until the sugar dissolves completely. Remove from heat and set aside.

Step 3: Boil the eggs

Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 6-7 minutes for a soft yolk. Transfer the eggs to a bowl of ice water to stop the cooking process. Once cooled, gently peel the eggs and set aside.

Step 4: Cook the noodles

Bring a large pot of water to a boil and cook the ramen noodles according to package instructions until al dente. Drain and rinse under cold water briefly to stop cooking.

Step 5: Assemble the ramen bowls

Divide the cooked noodles evenly among four bowls. Stir the tare into the hot broth and ladle the broth over the noodles, ensuring each bowl gets a fair amount.

Step 6: Add toppings and garnish

Top each bowl with a soft-boiled egg, a slice of chashu pork, a handful of bean sprouts, sliced green onions, and nori strips. Sprinkle sesame seeds over the top and add a splash of chili oil if desired.