Beginner Recipe for a Rich and Creamy Tonkotsu Ramen

Ingredients

• 2 kilograms Pork Bones (mixed pork bones (femur, hip, some meat and fat), rinsed)
• 3 liters Water (for soaking bones, can be refrigerated)
• 4 liters Water (for pre‑boil to draw out scum)
• 3.5 liters Water (for pressure cooking, cover bones by ~1 inch)
• 1 liter Water (added after pressure cooking before aromatics)
• 0.5 medium Onion (halved, added as aromatic)
• 6 cloves Garlic Cloves (peeled, added as aromatic)
• 1 cup Cabbage (shredded, added as aromatic)
• 125 milliliters Koikuchi Shoyu (regular Japanese soy sauce)
• 150 milliliters Water (for shoyu tare base)
• 25 milliliters Sake (cooking sake)
• 1 gram Instant Shrimp Dashi Powder (optional umami boost)
• 9 grams Crystallized Umami Extract (often MSG or similar)
• 18 grams Hawaiian Sea Salt (added to tare after heat off)
• 10 milliliters Rendered Lard (can be bought pre‑rendered; used for flavor and shine)
• 2 stalks Green Onions (chopped for garnish)
• 50 grams Dried Wood‑Ear Fungus (rehydrated, sliced for topping (kikurage))
• 200 grams Chashu Pork Belly (sliced, pre‑cooked)
• 400 grams Fresh Ramen Noodles (can use store‑bought fresh or dried)

Instructions

1. Soak Pork Bones

   Place the pork bones in a large bowl, cover with cold water and let soak for about 2 hours at room temperature, changing the water once if it becomes cloudy.

   Time: PT2H

   Temperature: 20°C

2. Rinse and Pre‑Boil

   Drain the soak water, rinse the bones thoroughly, then place them in a large pot with fresh water. Bring to a rapid boil, then lower to a simmer and skim the brown scum that rises. Stir the bottom of the pot to release scum from the bones and repeat until the surface shows only white foam.

   Time: PT15M

   Temperature: 100°C

3. Pressure Cook Bones

   Transfer the cleaned bones to a pressure cooker, add 3.5 L of water so the bones are covered by about 1 inch, seal and cook on high pressure for 1 hour.

   Time: PT1H

4. Natural Pressure Release

   Turn off the heat and allow the pressure cooker to release pressure naturally for about 10 minutes before opening.

   Time: PT10M

5. Add Aromatics and Boil Uncovered

   Open the cooker, add 1 L of fresh water, half an onion, a handful of garlic cloves, and 1 cup shredded cabbage. Transfer everything back to a pot, bring to a rolling boil, then continue boiling uncovered for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: 100°C

6. Strain the Broth

   After the hour, strain the broth through a fine mesh strainer into a clean container, discarding solids.

   Time: PT10M

7. Prepare Shoyu Tare

   In a small saucepan combine 150 ml water, 125 ml koikuchi shoyu, 25 ml sake, 1 g instant shrimp dashi powder, and 9 g crystallized umami extract. Heat just until it is about to simmer, then remove from heat and stir in 18 g Hawaiian sea salt.

   Time: PT5M

8. Render Lard

   If using raw pork fat, cut into small pieces and render in a skillet over medium heat until the fat melts and the solids turn crispy. Strain and reserve about 10 ml of liquid lard.

   Time: PT10M

   Temperature: 150°C

9. Prepare Toppings

   Thinly slice the pre‑cooked chashu pork belly, rehydrate the dried wood‑ear fungus in warm water for 10 minutes then slice, and chop the green onions.

   Time: PT10M

10. Emulsify the Broth

    Return the strained broth to a pot, bring to a gentle boil, then use an immersion blender to blend for about 30 seconds until the surface looks creamy and slightly frothy.

    Time: PT5M

    Temperature: 95°C

11. Cook Ramen Noodles

    Boil a separate pot of water, add the fresh ramen noodles and cook for 1 minute (or according to package), then drain.

    Time: PT1M

    Temperature: 100°C

12. Assemble the Bowl

    Place cooked noodles in a bowl, ladle hot broth over them, stir in 20 ml of shoyu tare and 10 ml rendered lard, then top with chashu slices, wood‑ear fungus, and green onions.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g