Homemade Tonkotzu Ramen


Welp, this took a long time to make but we all thought it was worth it. Some new revelations for me were learning how to make the perfect marinated soft boiled egg and learning how to cook udon noodles. The broth of this ramen was ridiculously good and it was worth the 4 hour cooking time.

Total time: 6 hours- serves 4

  • 1  package (about 1 pound)  pig bones, I used parts of the foot
  • I used 3 chicken carcasses, but 1 would do
  • 6 slices of sliced pork belly (if you can’t find this, I’d use mini sausages. Next time I want to use those instead) You could also use thick cut bacon, which I want to try next time too.
  • 3 cloves garlic
  • 2 tbsp chopped ginger
  • 1 chopped leek, mostly the whit part
  • 1 sliced carrot
  • 4 sliced white mushrooms
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tsp rice vinegar
  • 1 tbsp white miso, if you have it
  • 1 package ramen noodles or udon noodles, I used udon
  • 4 soft boiled eggs
  • 2 tbsp soy sauce ( to marinate eggs)
  • 2 tbsp mirin ( also to marinate eggs)
  • 1/4 cup sliced scallions, mostly white part
  • 4 pieces nori ( dried seaweed sheets)

First, soak the pork and chicken bones in cold water with 2 tsp white vinegar for a half hour. Drain and cover the bones with new water in stock pot. Bring the bones and water to a boil. For the first half hour, you have to stand there skimming any brown scum that rises to top. Then it will slow down and you won’t see much. Reduce to simmer and cover for 4 hours, stirring occassionaly ( while waiting these 4 hours, make your soft boiled eggs, instructions below) When it’s done, the broth will look milky and the bones will be mostly brown apart. Strain this out carefully through a fine mesh strainer and pour back into the stock pot.

To make eggs: Bring 5 cups of water to boil. Slowly, with a spoon, drop in whole eggs. Let them boil for 5 minutes and remove and put them in an ice bath. Break the bottom and peel the eggs. Once your eggs are peeled, place them in the marinade of 2 tbsp soy sauce and 2 tbsp mirin. Cover and store in the fridge, flipping a few times while thy marinate to get both sides. Eggs should marinate at least 4 hours.

Now, your broth needs to be flavored. Add in the mushrooms, garlic, ginger, leek and carrot along with the 2 tbsp soy sauce, 2 tbsp mirin, 1 tsp rice vinegar and 1 tbsp white miso. Stir and bring to boil then lower to simmer. Taste to see if it needs a bit of salt at this point, mine needed a few sprinkles.

In a fry pan, fry pork belly strips on both sides for about 4 minutes each. Add them to the broth and let simmer for about another hour and a half. You might want to check every 20 minutes and skim the top for the fat that will rise to the top. I also added in another 3 cups of water to disperse the fat more and make the broth not so fatty. Strain the broth and discard the vegetables but keep the pieces of pork belly and add them back into the broth after you’ve strained it. ( If I could go back in time, I wouldn’t do this step. I would instead just add small pre cooked sausages to the broth at the end or add in some cooked thick cut bacon. I found the pork belly to take too long to get tender and to make the broth overly fatty, that’s just me)

Cook the udon noodles in boiling water for about 12-15 minutes. The way to make them most tender is to keep adding cold water whenever it comes to a boil. I don’t know why but I read that somewhere once. I just do what I’m told.

Ok so now, finally, you can assemble in bowls. Put one egg into each bowl, a scoop of noodles and cover with broth with a few slices of pork belly in each bowl. Top with scallions and small strips of nori. You can use more soy sauce, chili powder or sriracha to flavor more. Serve and enjoy!

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