📝 About This Recipe
Hailing from the Hakata district of Fukuoka, this ramen is the crown jewel of Japanese soul food, defined by its creamy, bone-white pork broth and ultra-thin, firm noodles. This labor of love results in a silky, collagen-rich soup that coats the palate, balanced by the savory depth of a soy-based 'Motodare' seasoning. Garnished with tender Chashu pork and pungent pickled ginger, it is a masterclass in texture and umami that brings the vibrant atmosphere of a Japanese yatai stall right to your kitchen.
🥗 Ingredients
The Tonkotsu Broth
- 5 lbs Pork neck bones or leg bones (femur) (cut into small pieces to expose marrow)
- 8 oz Pork fat back (optional, for extra creaminess)
- 1 White onion (halved, charred)
- 1 head Garlic (halved crosswise)
- 3 inch piece Ginger (sliced and smashed)
The Shoyu Tare (Seasoning Base)
- 1/2 cup Soy sauce (high quality Japanese brand)
- 2 tablespoons Mirin
- 1 piece Kombu (dried kelp) (approx 2x2 inches)
- 1 teaspoon Sea salt
Noodles and Toppings
- 4 bundles Thin Hakata-style ramen noodles (fresh or high-quality dried)
- 8-12 slices Chashu (braised pork belly) (prepared in advance)
- 2-4 Ajitsuke Tamago (marinated soft-boiled eggs) (halved)
- 1/2 cup Wood ear mushrooms (Kikurage) (rehydrated and thinly sliced)
- 4 stalks Green onions (finely chopped)
- 2 tablespoons Beni Shoga (pickled red ginger) (for garnish)
- 4 squares Nori (dried seaweed)
- 4 teaspoons Mayu (black garlic oil) (optional drizzle)
👨🍳 Instructions
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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. Drain the water and discard it.
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2
Scrub each bone individually under cold running water, removing any dark marrow or blood clots. This step is crucial for a clean, white broth.
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3
Return the cleaned bones to the pot with the pork fat back. Add fresh water until bones are covered by at least 2-3 inches. Bring to a boil, then reduce to a vigorous simmer.
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4
Add the charred onion, garlic, and ginger. Maintain a high enough heat so the water is turbulent; this agitation emulsifies the fat into the water, creating the signature creamy texture.
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5
Simmer for 10-12 hours, topping up with water as needed to keep bones submerged. After 10 hours, stop adding water and let the liquid reduce until it is thick and opaque.
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6
While the broth simmers, make the Tare. Combine soy sauce, mirin, kombu, and salt in a small saucepan. Simmer for 5 minutes, then remove from heat and discard the kombu.
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7
Once the broth is finished, strain it through a fine-mesh sieve (or cheesecloth) into a clean pot. Discard the solids. You should have a silky, latte-colored liquid.
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8
Prepare your toppings: slice the Chashu, rehydrate the wood ear mushrooms, and chop the green onions.
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9
Boil a separate pot of water for the noodles. Hakata noodles are thin and cook very quickly—usually only 45 to 90 seconds. Aim for 'Barikata' (very firm).
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10
Warm your serving bowls by rinsing them with hot water. Add 2-3 tablespoons of Tare to the bottom of each bowl.
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11
Pour approximately 12-14 ounces of the boiling hot broth into each bowl, whisking slightly to incorporate the Tare.
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12
Shake the cooked noodles well to remove excess water and place them gently into the broth, folding them with chopsticks to ensure they aren't clumped.
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13
Top with slices of Chashu, a handful of wood ear mushrooms, half a marinated egg, a pinch of green onions, and a small mound of Beni Shoga.
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14
Finish with a square of Nori tucked into the side and a drizzle of black garlic oil if desired. Serve immediately while piping hot.
💡 Chef's Tips
Don't rush the bone cleaning; removing all the blood and dark bits is the only way to get a milky white broth instead of a brown, muddy one. Maintain a 'rolling' simmer throughout—if the water is too still, the fat won't emulsify and the broth will stay thin. Always serve in pre-heated bowls; Tonkotsu broth is high in fat and can develop a skin quickly if it cools down. If the broth isn't creamy enough after 10 hours, use an immersion blender for 1 minute to help emulsify the remaining fat. Use 'Beni Shoga' (red ginger) sparingly; its acidity is meant to cut through the richness, not overpower it.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese lager like Asahi or Sapporo to cut through the richness of the pork fat. Serve with a side of bite-sized Hakata-style Gyoza (pan-fried dumplings). Offer extra noodles (Kaedama) for guests who finish their noodles but still have broth left. A small dish of spicy Takana (pickled mustard greens) makes an excellent traditional accompaniment. End the meal with a light Matcha ice cream to cleanse the palate.