Recipes - Japanese

Tonkotsu Ramen
Tonkotsu Ramen


As the old saying goes, “good things take time”, and the Tonkotsu Ramen certainly lives up to that billing. The creamy and flavourful broth of this dish from the Japanese prefecture of Fukuoka alone is certainly worth its time in preparation.
Cooking Time: > 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

1kg ramen noodles (cooked according to package directions)
50g pork fat

Broth

1.8kg pig hocks and/or trotters (ask the butcher to cut the smallest piece possible)
900g chicken backs (cut into small pieces)
450g chicken feet
1 large onion (peeled and slit around)
1 whole garlic
5cm ginger (sliced)
1 leek (sliced)
15 green onions, white parts only (cut them in half across)
5-8 slices of white oyster mushrooms
1 (8L) heavy stock pot or an equivalent

Eggs

1 cup water
1 cup sake
½ cup soy sauce
½ cup mirin
½ cup sugar
6 eggs
Note for eggs: This recipe can be made using leftover broth from chashu pork. If you have this broth, replace all the ingredients in the marinade with the broth. Add some water as the broth can be quite thick.

Seasonings:

- Choose one or a combination of any below (all seasonings to be adjusted according to taste)
2 tsp salt
2 tsp soy sauce
4 tsp tahini
garlic and shallot oil
sesame oil

Toppings and Garnish

enoki, blanched quickly in hot broth or hot water
black fungus mushroom (blanched in hot broth or hot water for a couple minutes)
15 green onions (green parts from broth, thinly sliced)
nori (Seaweed for sushi, squared 4x4in)
garlic (sliced and fried until crispy)




Steps:

Broth

  1. Place the chicken, pork bones and marrow in a stock pot. Add enough water into the pot to fully immerse them. Cover with a lid. Over high heat, bring the water to a boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water.
  2. Rinse the pot, put the bones back in along with the rest of the ingredients for the broth. Add water to barely just cover the ingredients (the ingredients will shrink as they are being boiled over time so don’t be alarmed). Cover with a lid. Over high heat, bring the water to a boil. Once boiled, simmer the ingredients in the pot while covered on low for 6-12 hrs on the stove, or 12-18 hrs in a slow cooker.
  3. Check the first 10-15 mins after turning down the heat to make sure it’s just barely simmering.
  4. For the last 30 mins to 1 hr before it’s done, place the 150g pork fat on a sieve or strainer, put it in the broth, cover the pot and let the fat cook. Drain and finely mince the pork fat.
  5. Skim half, all, or none of the fat (easiest when after refrigerated). It’s your choice.

Eggs

  1. Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until the sugar is dissolved.
  2. Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this is to prevent the eggs from cracking and eliminates air bubbles from forming at the end). Carefully lower the eggs into the water with a wire mesh spider, or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 mins. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).
  3. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top of the eggs until they are covered, or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help in keeping the eggs submerged and marinating it evenly. Refrigerate and marinate for at least four hrs and up to 12. Discard marinade after 12 hrs. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

Assembling

  1. Bring the broth to boil and add your choice of seasoning. Start with a little seasoning and add as you go. You can always increase the amount of seasoning, but you can’t undo an over-seasoned broth.
  2. Arrange the noodles in a bowl and place chashu, egg, some minced pork fat, and your favourite toppings and garnish. Serve immediately.

Note: Complete your Tonkotsu Ramen with Chashu


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Tonkotsu Ramen

Tonkotsu Ramen

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As the old saying goes, “good things take time”, and the Tonkotsu Ramen certainly lives up to that billing. The creamy and flavourful broth of this dish from the Japanese prefecture of Fukuoka alone is certainly worth its time in preparation.

Cooking Time: > 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

1kg ramen noodles (cooked according to package directions)
50g pork fat

Broth

1.8kg pig hocks and/or trotters (ask the butcher to cut the smallest piece possible)
900g chicken backs (cut into small pieces)
450g chicken feet
1 large onion (peeled and slit around)
1 whole garlic
5cm ginger (sliced)
1 leek (sliced)
15 green onions, white parts only (cut them in half across)
5-8 slices of white oyster mushrooms
1 (8L) heavy stock pot or an equivalent

Eggs

1 cup water
1 cup sake
½ cup soy sauce
½ cup mirin
½ cup sugar
6 eggs
Note for eggs: This recipe can be made using leftover broth from chashu pork. If you have this broth, replace all the ingredients in the marinade with the broth. Add some water as the broth can be quite thick.

Seasonings:

- Choose one or a combination of any below (all seasonings to be adjusted according to taste)
2 tsp salt
2 tsp soy sauce
4 tsp tahini
garlic and shallot oil
sesame oil

Toppings and Garnish

enoki, blanched quickly in hot broth or hot water
black fungus mushroom (blanched in hot broth or hot water for a couple minutes)
15 green onions (green parts from broth, thinly sliced)
nori (Seaweed for sushi, squared 4x4in)
garlic (sliced and fried until crispy)

Instructions

Broth

  1. Place the chicken, pork bones and marrow in a stock pot. Add enough water into the pot to fully immerse them. Cover with a lid. Over high heat, bring the water to a boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water.
  2. Rinse the pot, put the bones back in along with the rest of the ingredients for the broth. Add water to barely just cover the ingredients (the ingredients will shrink as they are being boiled over time so don’t be alarmed). Cover with a lid. Over high heat, bring the water to a boil. Once boiled, simmer the ingredients in the pot while covered on low for 6-12 hrs on the stove, or 12-18 hrs in a slow cooker.
  3. Check the first 10-15 mins after turning down the heat to make sure it’s just barely simmering.
  4. For the last 30 mins to 1 hr before it’s done, place the 150g pork fat on a sieve or strainer, put it in the broth, cover the pot and let the fat cook. Drain and finely mince the pork fat.
  5. Skim half, all, or none of the fat (easiest when after refrigerated). It’s your choice.

Eggs

  1. Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until the sugar is dissolved.
  2. Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this is to prevent the eggs from cracking and eliminates air bubbles from forming at the end). Carefully lower the eggs into the water with a wire mesh spider, or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 mins. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).
  3. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top of the eggs until they are covered, or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help in keeping the eggs submerged and marinating it evenly. Refrigerate and marinate for at least four hrs and up to 12. Discard marinade after 12 hrs. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

Assembling

  1. Bring the broth to boil and add your choice of seasoning. Start with a little seasoning and add as you go. You can always increase the amount of seasoning, but you can’t undo an over-seasoned broth.
  2. Arrange the noodles in a bowl and place chashu, egg, some minced pork fat, and your favourite toppings and garnish. Serve immediately.

Note: Complete your Tonkotsu Ramen with Chashu

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