📝 About This Recipe
Hailing from the coastal prefecture of Wakayama, this ramen—locally known as 'Chuka-soba'—is a soul-warming marriage of rich pork bone broth and savory soy sauce. It features a distinctively murky, 'pork-heavy' broth that is mellowed by a deep shoyu tare, creating a velvety texture that clings to every strand of noodle. This recipe captures the authentic 'syoyu-tonkotsu' balance that made Wakayama a legendary pilgrimage site for ramen lovers worldwide.
🥗 Ingredients
The Tonkotsu Broth
- 4 lbs Pork neck bones or femurs (cut to expose marrow)
- 200 grams Pork fat back (for richness)
- 5 quarts Water (filtered is best)
- 1 set Aromatic vegetables (1 onion, 1 head of garlic halved, 2 inches ginger smashed)
The Shoyu Tare (Seasoning Base)
- 1 cup Dark soy sauce (high quality Japanese brand)
- 1/4 cup Mirin (hon-mirin preferred)
- 1 piece Kombu (approx 3x3 inches)
- 1 tablespoon Sea salt
Noodles and Toppings
- 4 portions Thin straight ramen noodles (fresh if possible)
- 8-12 slices Chashu pork belly (braised and chilled for easy slicing)
- 1/2 cup Menma (seasoned bamboo shoots)
- 8 slices Kamaboko (pink and white swirled fish cake)
- 1/2 cup Green onions (finely chopped)
- 2 pieces Ajitsuke Tamago (marinated soft-boiled eggs, halved)
👨🍳 Instructions
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1
Blanch the pork bones: Place the bones in a large stockpot and cover with cold water. Bring to a boil for 10-15 minutes until grey scum rises to the surface.
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2
Drain and clean: Discard the boiling water. Scrub each bone under cold running water, removing any dark marrow bits or blood clots to ensure a clean-tasting broth.
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3
The Long Simmer: Return cleaned bones and pork fat to the pot with 5 quarts of fresh water. Bring to a rolling boil, then reduce to a steady, vigorous simmer. Cover with a lid.
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4
Maintain the boil: To achieve the milky emulsion characteristic of Tonkotsu, the broth must bubble constantly. Simmer for at least 10 hours, topping up water periodically so bones remain submerged.
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5
Add aromatics: In the final 2 hours of cooking, add the onion, garlic, and ginger. This prevents the vegetable flavors from becoming too bitter during the long cook.
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6
Prepare the Tare: While the broth simmers, combine soy sauce, mirin, salt, and kombu in a small saucepan. Bring to a bare simmer for 5 minutes, then remove from heat and let steep. Strain and set aside.
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7
Strain the broth: Once the broth is opaque and creamy, strain through a fine-mesh sieve (lined with cheesecloth for extra clarity) into a clean pot. Discard solids.
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8
Emulsify: For a professional finish, use an immersion blender to briefly pulse the hot broth and fat together until perfectly uniform and frothy.
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9
Prepare the bowls: Heat your serving bowls with hot water, then discard the water. Add 3 tablespoons of the Shoyu Tare to the bottom of each bowl.
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10
Cook the noodles: Boil a separate large pot of water. Cook the thin ramen noodles according to package instructions (usually 60-90 seconds for 'al dente').
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11
Assemble: Pour approximately 350ml of the boiling hot broth into the bowls with the tare. Stir gently to combine.
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12
Finish: Drain noodles thoroughly and fold them into the broth. Top with slices of chashu, kamaboko, menma, half an egg, and a generous handful of green onions. Serve immediately.
💡 Chef's Tips
Soak your pork bones overnight in cold water before the first boil to draw out more blood for a whiter broth. If the broth is too thick, thin it slightly with a touch of dashi or hot water to balance the richness. Don't skip the pork fat back; it is essential for the 'lip-sticking' texture of authentic Wakayama ramen. Always serve in pre-heated bowls; tonkotsu broth is high in collagen and will develop a skin quickly if it cools down.
🍽️ Serving Suggestions
Serve with 'Saba-zushi' (mackerel sushi), which is the traditional Wakayama accompaniment. A side of 'Ajitsuke Boiled Eggs' (hard-boiled eggs) placed on the table for guests to help themselves. Pair with a crisp, cold Japanese lager or a dry hot sake to cut through the richness of the pork. Provide a small dish of pickled ginger (beni shoga) to refresh the palate between bites.