📝 About This Recipe
Hailing from the Fukuoka prefecture of Japan, Tonkotsu is the crown jewel of ramen, defined by its creamy, milky-white pork bone broth. This labor of love transforms humble ingredients through a long, rolling boil that emulsifies marrow and collagen into a velvety, soul-warming elixir. Topped with melt-in-your-mouth Chashu pork and a jammy marinated egg, this dish is a masterclass in depth, texture, and umami.
🥗 Ingredients
The Broth (The Soul)
- 3 lbs Pork neck bones or femur bones (cut into small pieces by a butcher)
- 1/2 lb Pork fat back (adds the signature creaminess)
- 1 White onion (halved, skin on and charred)
- 1 head Garlic (sliced in half crosswise)
- 3 inch piece Ginger (sliced and smashed)
The Shio Tare (Seasoning Base)
- 2 tablespoons Sea salt
- 1/4 cup Mirin
- 1 teaspoon Soy sauce (light soy sauce preferred)
- 1 square Kombu (dried kelp)
Noodles and Toppings
- 4-6 portions Fresh Ramen Noodles (thin, straight Hakata-style noodles)
- 12 slices Chashu Pork (braised pork belly)
- 3-4 Ajitsuke Tamago (soft-boiled marinated eggs, halved)
- 1/2 cup Wood Ear Mushrooms (Kikurage) (thinly sliced)
- 4 stalks Scallions (finely chopped)
- 2 tablespoons Mayu (Black Garlic Oil) (optional for drizzling)
- 2 sheets Nori (cut into small rectangles)
👨🍳 Instructions
-
1
Place pork bones in a large stockpot and cover with cold water. Bring to a rolling boil for 15-20 minutes to release 'scum' and impurities.
-
2
Drain the bones and discard the grey water. Scrub each bone individually under cold running water, removing any dark marrow or coagulated blood. This is the secret to a white, clean broth.
-
3
Return the cleaned bones to the pot along with the pork fat back. Add 5-6 quarts of fresh water. Bring to a boil, then reduce to a vigorous simmer.
-
4
Maintain a hard simmer (rolling bubbles) for 10-12 hours. You must keep the fat and water agitated so they emulsify. Add water as needed to keep bones submerged.
-
5
In the final 2 hours of cooking, add the charred onion, garlic, and ginger to the pot.
-
6
Once the broth is opaque and creamy, strain it through a fine-mesh sieve (or chinois) into a clean pot. Discard the solids.
-
7
Prepare the Tare: In a small saucepan, combine mirin, salt, soy sauce, and kombu. Heat gently until salt dissolves, then remove kombu and set aside.
-
8
Bring a separate pot of water to a boil for the noodles. Cook fresh ramen noodles according to package instructions (usually 1-2 minutes for thin noodles).
-
9
Warm your serving bowls by rinsing them with hot water. This prevents the fatty broth from cooling too quickly.
-
10
Place 2 tablespoons of Tare in the bottom of each bowl. Pour in about 12-14 ounces of the piping hot Tonkotsu broth and whisk slightly to combine.
-
11
Add the cooked noodles to the broth, lifting them with chopsticks to ensure they are neatly folded and coated.
-
12
Top with two slices of Chashu, half a marinated egg, a handful of scallions, mushrooms, and a sheet of nori. Drizzle with Mayu if using, and serve immediately.
💡 Chef's Tips
Do not be afraid of the 'rolling boil'; unlike French stocks, Tonkotsu requires agitation to create the creamy emulsion. If the broth isn't white enough, use a hand blender to further emulsify the fat into the liquid at the very end. Soak your bones overnight in cold water before the initial boil to help remove even more blood for a pristine color. Always serve in pre-heated bowls; the high fat content in Tonkotsu can cause a 'skin' to form if the temperature drops. Leftover broth freezes beautifully for up to 3 months.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese lager like Asahi or Sapporo to cut through the richness. Serve with a side of Gyoza (pan-fried dumplings) for a classic 'Ramen-ya' experience. A small dish of pickled red ginger (Beni Shoga) provides a bright acidic contrast to the heavy pork flavor. Hot green tea or Oolong tea helps aid digestion after such a decadent meal. Add a side of crushed fresh garlic for those who want an extra pungent kick.