Pairs well with Quick Shoyu Tonkotsu Ramen
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Quick Shoyu Tonkotsu Ramen
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A quicker version of the traditional Tonkotsu Ramen that doesn't compromise on taste. Utilizing a pressure cooker and an immersion blender, this recipe brings authentic flavors in a fraction of the time.
03:00:00 total
Serves 6
medium
Soup
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Ingredients
- pork bones - 2 kg
- water - 3.5 L (plus 1L added after pressure cooking)
- cabbage - 1/4 (quartered)
- garlic cloves - 8
- onion - 1/2 (halved)
- water - 150 ml (for tare)
- koikuchi (standard Japanese soy sauce) - 125 ml
- ryorishu (cooking sake) - 25 ml
- mirin - 15 ml
- instant shrimp dashi powder - 1 g (optional)
- crystallized umami extract - 9 g
- Hawaiian sea salt - 9 g
- lard - to taste (for ramen oil, can be store-bought)
Instructions
- Prepare Pork Bones: Soak pork bones for a few hours to overnight to draw out impurities. Rinse well after soaking.
- Pre-boil Bones: Boil bones in a pot, skimming off scum until only white scum remains. Rinse bones again after dumping the water.
- Pressure Cook: Place cleaned bones in a pressure cooker, cover with 3.5L of water, and cook on high for one hour.
- Add Aromatics: After pressure cooking, add 1L of water, cabbage, garlic cloves, and onion. Boil uncovered for one hour to emulsify the soup.
- Prepare Tare: Combine water, soy sauce, sake, mirin, optional shrimp dashi powder, umami extract, and salt in a pot. Heat until just before simmering, then remove from heat.
- Assemble Ramen: Reheat soup, blend with an immersion blender for creaminess. Cook noodles, add tare and lard to a bowl, pour soup over, and add toppings like chashu, menma, kikurage, and green onions.
