📝 About This Recipe
Originating from the Fukuoka prefecture, Tonkotsu is the crown jewel of Japanese ramen, defined by its impossibly creamy, pale pork bone broth. This recipe yields a deeply soul-satisfying bowl where collagen-rich marrow has been emulsified into a velvety liquid gold, balanced by a savory 'shoyu' tare and aromatic oils. It is a labor of love that transforms humble ingredients into a complex masterpiece of umami and texture.
🥗 Ingredients
The Broth (The Soul)
- 5 lbs Pork neck bones or femurs (cut into small chunks to expose marrow)
- 0.5 lbs Pork fat back (whole piece)
- 1 large White onion (halved, charred)
- 2 heads Garlic (halved crosswise)
- 3 inch piece Ginger (sliced and smashed)
The Shoyu Tare (Seasoning)
- 1 cup Soy sauce (high quality Japanese brand)
- 0.5 cup Mirin (sweet rice wine)
- 1 piece Kombu (4x4 inch square)
- 3 pieces Dried shiitake mushrooms
Noodles and Toppings
- 4-6 portions Fresh Ramen Noodles (thin, straight Hakata-style preferred)
- 12 slices Chashu Pork Belly (braised and chilled before slicing)
- 3-4 pieces Ajitsuke Tamago (marinated soft-boiled eggs, halved)
- 0.5 cup Wood ear mushrooms (Kikurage) (rehydrated and thinly sliced)
- 1 bunch Green onions (finely sliced)
- 2 tablespoons Mayu (Black Garlic Oil) (for drizzling)
- 2-3 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. This 'purging' step releases the gray scum and impurities that would otherwise discolor your broth.
-
2
Drain the bones into a colander and discard the water. Scrub each bone individually under cold running water, removing any bits of dark marrow or clotted blood. Clean the pot thoroughly.
-
3
Return the clean bones and the pork fat back to the pot. Cover with fresh water (about 6-8 quarts). Bring to a boil, then reduce to a high simmer.
-
4
Maintain a vigorous simmer/low boil for 12 hours. The agitation is essential to emulsify the fat into the water, creating the milky white color. Add water as needed to keep bones submerged.
-
5
After 6 hours of boiling, remove the pork fat back. It should be soft. Set aside to use for 'aromatic fat' later or finely mince it back into the broth for extra richness.
-
6
In the final 2 hours of cooking, add the charred onion, garlic, and ginger. Do not add them earlier or they will disintegrate and make the broth bitter.
-
7
While broth finishes, make the Tare: Combine soy sauce, mirin, kombu, and shiitake in a small saucepan. Simmer for 10 minutes, then remove from heat and let steep. Strain before use.
-
8
Once the 12 hours are up, strain the broth through a fine-mesh sieve (or chinois) into a clean pot. Discard all solids. You should have a thick, creamy, opaque white liquid.
-
9
Prepare your toppings: Warm the chashu slices in a pan, soft-boil and peel your eggs, and slice the scallions and mushrooms.
-
10
Boil a separate pot of water for the noodles. Cook the ramen noodles according to package instructions (usually 60-90 seconds for fresh thin noodles). Drain well.
-
11
To assemble, place 2-3 tablespoons of the Tare into the bottom of a warmed ramen bowl. Pour in 12-14 oz of the boiling hot Tonkotsu broth and whisk to combine.
-
12
Fold the noodles into the broth gently. Top with slices of chashu, half an egg, a pile of kikurage, a sprinkle of green onions, and a sheet of nori. Drizzle with Mayu and serve immediately.
💡 Chef's Tips
The 'clean' boil is the most important step; if you don't scrub the bones, your broth will be gray and funky rather than white and sweet. Use a pressure cooker (Instant Pot) to reduce the 12-hour boil to 3 hours, though the manual boil yields a slightly superior emulsion. Never salt the broth during the long boil; the saltiness should come entirely from the Tare in the bowl to allow for customization. If the broth isn't creamy enough, use an immersion blender for 30 seconds to force the fat and water to emulsify.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese Lager or a dry Junmai Ginjo Sake. Serve with a side of crispy pork Gyoza and a small dish of rayu (chili oil). Offer extra 'Kaedama' (a second serving of noodles) for those who finish their noodles before their broth. Provide a garlic press and raw cloves on the table for guests who want a pungent kick.