Homemade Pork Bone Ramen Broth (Tonkotsu Style)
Homemade Pork Bone Ramen Broth (Tonkotsu Style) is a medium Japanese recipe that serves 4. 210 calories per serving. Recipe by what Will eats on YouTube.
Prep: 12 hrs 30 min | Cook: 6 hrs 45 min | Total: 19 hrs 45 min
Cost: $19.30 total, $4.83 per serving
Ingredients
- 2 lb Pork Neck Bones (cut into 2‑inch pieces)
- 1 lb Pig's Feet (cleaned and halved)
- 12 cups Water (cold for soaking, plus extra for cooking)
- 0.5 head Cabbage (roughly chopped)
- 1 large Onion (quartered)
- 5 cloves Garlic (smashed)
- 5 pieces Dried Shiitake Mushrooms (whole, rehydrated in hot water for 20 min then added)
- 1 piece Kombu (Dried Kelp) (10 cm length, wiped lightly with damp cloth)
- 0.25 cup Bonito Flakes (Katsuobushi) (lightly toasted before adding)
- 0.25 cup Soy Sauce (regular or low‑sodium)
- 1 tsp Salt (adjust to taste after final strain)
Instructions
Prepare Bones
Rinse pork neck bones and pig's feet under cold water. Place them in a large pot, cover with cold water, bring to a rapid boil for 5 minutes, then drain and discard the water to remove impurities.
Time: PT15M
Cold Soak Overnight
Return cleaned bones to the pot, add 12 cups of cold water, and let them soak in the refrigerator overnight (at least 12 hours). This hydrates the collagen and helps develop a richer broth.
Time: PT12H
Temperature: 4°C
Start Long Simmer
After soaking, bring the pot to a boil over high heat, then immediately reduce to a low simmer. Simmer gently for 5 hours, partially covering the pot. Skim any foam that rises to the surface every 30 minutes.
Time: PT5H15M
Temperature: low simmer
Add Aromatics
With about 1 hour of simmer time remaining, add the chopped cabbage, quartered onion, and smashed garlic cloves to the pot. Continue simmering for the final hour.
Time: PT1H
Temperature: low simmer
First Strain
When the 6‑hour simmer is complete, remove the pot from heat. Using a ladle, discard the solids, then pour the broth through a cheesecloth‑lined strainer into a clean container.
Time: PT15M
Second Flavor Layer
Return the strained broth to the clean stockpot. Add the rehydrated shiitake mushrooms, kombu, toasted bonito flakes, soy sauce, and an additional 4 cups of water. Bring to a gentle boil, then reduce to a low simmer for 1 hour.
Time: PT1H15M
Temperature: low simmer
Final Strain and Season
After the second hour, strain the broth again through a fresh cheesecloth to remove mushrooms, kombu, and bonito flakes. Taste and adjust seasoning with salt if needed. The broth is now ready as a ramen base.
Time: PT15M
Nutrition Facts
- Calories
- 210
- Protein
- 15 g
- Carbohydrates
- 5 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Contains soy, Contains fish, Gluten‑free if tamari is used
Allergens: Soy, Fish
Ingredient Substitutions
- Instead of Pork Neck Bones: Pork back ribs, Pork shank bones
- Instead of Pig's Feet: Pork trotters, Chicken feet
- Instead of Cabbage: Napa cabbage, Savoy cabbage
- Instead of Onion: Leek, Shallot
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Dried Shiitake Mushrooms: Dried porcini mushrooms
- Instead of Kombu (Dried Kelp): Wakame
- Instead of Bonito Flakes (Katsuobushi): Dried fish stock powder
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Salt: Sea salt
Equipment Needed
- Large Stockpot (8‑qt or larger)
- Fine Mesh Strainer or Colander
- Cheesecloth
- Cutting Board
- Chef's Knife
- Ladle
- Measuring Cups
Critical Steps — Do Not Skip
- Soaking the bones overnight to maximize collagen extraction.
- Maintaining a low simmer throughout the long cook to keep the broth clear.
- Skimming foam regularly to avoid cloudiness.
- Removing kombu early to prevent bitterness.
- Straining twice for a clean, silky texture.
Chef Tips from the Video
- Roasting the bones at 400°F for 30 minutes before the long simmer adds a richer, roasted flavor.
- For an extra‑umami boost, add a small piece of dried sardine during the second hour.
Troubleshooting
Broth is cloudy.
Ensure the simmer is low, skim foam frequently, and avoid a rolling boil. Strain through cheesecloth a second time.
Broth lacks depth of flavor.
Add a little more soy sauce or a splash of mirin, and consider extending the second simmer by 30 minutes.
Too much oil/fat on the surface.
Cool the broth, then skim the solidified fat off the top before reheating.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 3 months.
Room temperature: Do not store at room temperature; cool quickly before refrigerating.
Make-Ahead Tips
- The broth improves in flavor after 24 hours as the ingredients meld.
- Freeze in ice‑cube trays for easy portioning for future ramen bowls.
Frequently Asked Questions
What is the cultural significance and history of pork bone ramen broth in Japanese cuisine?
Pork bone broth, known as tonkotsu, originated in Kyushu, Japan, where chefs simmered pork bones for hours to extract collagen, creating a creamy, milky soup base that became the hallmark of Hakata‑style ramen.
What are the traditional regional variations of tonkotsu ramen broth in Japan?
In Kyushu, the broth is thick and milky with a strong pork flavor, while in Tokyo the broth may be lighter and combined with chicken stock. Some regions add garlic oil or sesame oil for extra depth.
How is tonkotsu broth traditionally served in Japanese ramen shops?
It is typically served piping hot with a thin layer of pork fat on top, accompanied by tare (soy‑based seasoning), ramen noodles, chashu pork, soft‑boiled egg, green onions, and nori.
What occasions or celebrations feature tonkotsu ramen broth in Japanese culture?
Ramen, including tonkotsu, is a popular comfort food enjoyed year‑round, but it is especially common during winter festivals and late‑night street food gatherings in Japan.
What other Japanese dishes pair well with this pork bone ramen broth?
The broth works beautifully as a base for chashu‑topped ramen, as a dipping sauce for gyoza, or as a flavorful soup for udon or soba noodles.
What are the most common mistakes to avoid when making pork bone ramen broth at home?
Common errors include boiling the broth too vigorously, which makes it cloudy, skipping the skimming step, and adding aromatics too early, which can mask the pork flavor.
Why does this recipe add kombu and bonito flakes after the initial bone simmer instead of during the first 5‑hour cook?
Adding kombu and bonito later preserves their delicate umami without extracting bitterness, allowing the pork bones to dominate the flavor during the long simmer.
Can I make this pork bone ramen broth ahead of time and how should I store it?
Yes, the broth can be prepared up to three days ahead and kept refrigerated in airtight containers, or frozen for up to three months. Reheat gently to preserve its silky texture.
What does the YouTube channel what Will eats specialize in?
The YouTube channel what Will eats focuses on straightforward, home‑cooked meals with an emphasis on Asian-inspired soups, noodle dishes, and comfort food recipes that are easy for everyday cooks.
How does the YouTube channel what Will eats' approach to Japanese ramen cooking differ from other cooking channels?
what Will eats emphasizes minimal equipment, long‑slow simmer techniques, and clear step‑by‑step narration, making authentic Japanese ramen broth accessible without professional kitchen tools.
Last updated: August 21, 2026
