Just Need Bones and Water : Tonkotsu Broth Recipe by an ex-ramen chef

Ingredients

• 1 kg Pork Spine Bones (Ask butcher to cut lengthwise and expose marrow)
• 1 kg Pork Knuckle Bones (Halved so marrow is exposed)
• 5 L Cold Water (Use filtered water; start with 4 L then add remaining as needed)

Instructions

1. Soak Bones

   Place the pork spine and knuckle bones in a large bowl, cover completely with cold water, and refrigerate for 6 hours to draw out blood.

   Time: PT6H

   Temperature: 4°C

2. Trim Veins

   After soaking, discard the water, pat the bones dry, and ask your butcher to remove the central vein from the spine to avoid unpleasant smells.

   Time: PT10M

3. Pre‑boil to Remove Scum

   Place the cleaned bones in the stockpot, cover with fresh water, bring to a rapid boil, then reduce to medium and simmer for 10 minutes while skimming off the brown foam.

   Time: PT10M

   Temperature: high then medium

4. Rinse Bones

   Drain the pot, rinse the bones under running cold water, and set aside.

   Time: PT5M

5. Start Long Simmer

   Return the bones to the pot, add 4 L of cold water, then pour the remaining 1 L. Bring to a rapid boil, reduce to medium, and maintain a gentle boil for 8 hours.

   Time: PT8H

   Temperature: medium

6. Strain the Broth

   Turn off the heat, carefully pour the broth through a fine mesh sieve (or cheesecloth) into a clean container, discarding the solids.

   Time: PT10M

7. Cool and Store

   Cool the broth quickly by placing the container in an ice bath, then refrigerate. Use within 3 days or freeze for up to 2 months.

   Time: PT30M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g