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Authentic Tonkotsu Ramen
🇯🇵
Hard
Japan

Authentic Tonkotsu Ramen

Rich, creamy tonkotsu ramen with 12-hour pork bone broth, handmade noodles, and traditional toppings. This is the ultimate comfort food from Fukuoka, Japan.

Prep
30 minutes
Cook
12 hours
Serves
4
Level
Hard
JapaneseRamenPorkComfort FoodTime Intensive

The Story Behind the Recipe

Master Yamada-san in Fukuoka's Ramen Yokocho taught me that great ramen is about patience and precision. His broth simmers for 20 hours, and every bowl is a work of art. This simplified version captures the essence while being achievable at home.

Ingredients

  • Pork bones (trotters and femur)

    Ask butcher to crack them for you

    4 lbs
  • Pork belly

    For chashu

    1 lb
  • Fresh ramen noodles

    Available at Asian markets

    4 portions
  • Soy sauce

    Good quality soy sauce

    1/4 cup
  • Miso paste

    White or red miso

    2 tbsp
  • Garlic

    Roasted

    1 head
  • Green onions

    Sliced thin

    4 stalks
  • Soft-boiled eggs

    Marinated in soy sauce

    4 pieces
  • Nori seaweed

    Cut into rectangles

    4 sheets
  • Bamboo shoots

    Menma, available canned

    1 cup

Instructions

1

Prepare the bones

Rinse pork bones in cold water for 30 minutes to remove blood. Blanch in boiling water for 10 minutes, then rinse again.

2

Start the broth

Place cleaned bones in a large pot, cover with water. Bring to rolling boil and maintain for 12+ hours, adding water as needed.

3

Prepare chashu

Roll and tie pork belly, sear until golden. Braise in soy sauce, sake, and sugar for 2 hours until tender.

4

Prepare eggs

Soft-boil eggs for 6.5 minutes, marinate in soy sauce and mirin for at least 4 hours.

5

Strain the broth

After 12 hours, strain broth through fine mesh. It should be cloudy white and rich. Season with salt.

6

Prepare tare

Mix soy sauce, miso, and roasted garlic to create the flavor base for each bowl.

7

Cook noodles

Boil fresh ramen noodles for exactly 1-2 minutes until al dente. They continue cooking in the hot broth.

8

Assemble bowls

Place tare in bowls, add noodles, pour hot broth, arrange toppings: chashu, egg, nori, bamboo shoots, green onions.

Pro Tips

  • The broth must boil continuously to achieve the creamy white color
  • Don't skip blanching the bones - it removes impurities
  • Fresh noodles are essential - dried won't give the right texture
  • Serve immediately while everything is hot
  • Each component can be prepared ahead and assembled quickly

Cultural Context

Tonkotsu ramen originated in Fukuoka in 1937 when a chef accidentally overcooked his pork bone broth, creating the signature cloudy white color. In Japan, ramen is serious business - many shops specialize in just one type and have been perfecting their recipe for generations.

Where to Try It

Ichiran Ramen

Fukuoka, Japan

Famous for their individual booth dining and customizable ramen

Ippudo

Multiple locations

International chain that helped popularize tonkotsu ramen worldwide

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