📝 About This Recipe
Experience the soul-warming depth of traditional Hakata-style Tonkotsu without the 18-hour wait. This recipe harnesses the power of the Instant Pot to emulsify bone marrow and collagen into a milky, velvet-smooth broth that coats the palate with savory richness. By following a precise parboiling technique and high-pressure extraction, you’ll achieve a restaurant-quality 'white soup' that serves as the ultimate canvas for your favorite noodles and toppings.
🥗 Ingredients
The Bones
- 2 pounds Pork neck bones (cut into small chunks for maximum surface area)
- 1 pound Pork trotters (pig feet) (split lengthwise; essential for collagen and body)
- 1 pound Chicken backs or carcasses (adds a layer of lighter umami sweetness)
Aromatics
- 1 large Yellow onion (halved, skin on for color)
- 3 inch piece Fresh ginger (sliced into thick coins and smashed)
- 1 head Garlic (halved crosswise)
- 1 bunch Green onions (roughly chopped)
- 4-5 pieces Dried Shiitake mushrooms (for deep earthy undertones)
Liquids and Finishing
- 12-14 cups Cold water (do not exceed the 'Max Fill' line of your Instant Pot)
- 2 ounces Pork fatback or lard (optional, for extra creaminess)
👨🍳 Instructions
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1
Place all pork and chicken bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 15-20 minutes to release 'scum' (clotted blood and impurities).
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2
Drain the bones into a colander and discard the boiling water. Scrub each bone individually under cold running water, removing any dark marrow bits or grey coagulated protein. This is the secret to a white, clean broth.
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3
Place the cleaned bones into the Instant Pot liner. Add the onion, ginger, garlic, green onions, and dried shiitake mushrooms.
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4
Fill the Instant Pot with cold water until you reach the 'Max Fill' line. Ensure all bones are mostly submerged.
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5
Secure the lid and set the valve to 'Sealing.' Select 'Manual' or 'Pressure Cook' on High Pressure for 120 minutes (2 hours).
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6
Once the timer ends, allow for a natural pressure release (about 40-60 minutes). This gradual cooling helps the fats stay suspended in the liquid.
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7
Carefully open the lid. The broth will look somewhat clear at this stage with a layer of fat on top; this is normal.
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8
Using a sturdy potato masher or a heavy wooden spoon, crush the bones directly in the pot to release the remaining marrow and minerals.
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9
Set the Instant Pot to 'Sauté' on the High/More setting. Let the broth boil vigorously uncovered for 30 minutes. This 'rapid boil' stage is what emulsifies the fat and water into a creamy, milky white liquid.
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10
Strain the broth through a fine-mesh sieve into a large clean pot or bowl. For an even silkier texture, strain a second time through a cheesecloth or a nut milk bag.
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11
If the broth isn't creamy enough, take 1 cup of the broth and the cooked pork fatback, blend them in a high-speed blender until white and frothy, then whisk back into the main pot.
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12
Your Tonkotsu base is ready! Note that it is unseasoned; you must add a 'Tare' (seasoning base) to each bowl before serving.
💡 Chef's Tips
The parboil and scrub step is non-negotiable; skipping it results in a brown, funky-tasting broth rather than a clean white one. Always use cold water to start, as it helps extract proteins more effectively than hot water. If you have an immersion blender, use it during the final 30-minute boil to help emulsify the fats even further. Do not add salt to the broth while it cooks; the saltiness should come entirely from your Tare (shio, shoyu, or miso) during assembly. Store the broth in the fridge overnight; it should turn into a firm, bouncy jelly, which indicates a perfect collagen extraction.
🍽️ Serving Suggestions
Serve with thin, straight Hakata-style ramen noodles cooked al dente. Top with a 6-minute soft-boiled 'Ajitsuke Tamago' (marinated egg) and charred Chashu pork belly. Add a spoonful of black garlic oil (Mayu) or spicy chili bean paste for a flavor twist. Pair with a crisp, cold Japanese Lager or a glass of chilled Oolong tea to cut through the richness. Always serve in pre-heated bowls to ensure the fat in the broth doesn't congeal while eating.