Tonkotsu Ramen
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A homemade batch of Tonkotsu Ramen with a unique twist of experimenting with available ingredients. The recipe includes making the soup, tare, and assembling the final bowl. Note: The original attempt included oatmilk which didn't work as expected, so it's advised to use the soup straight or cut with dashi instead.
08:00:00 total
Serves 6
medium
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Ingredients
- pork bones (femur) - 2 kg
- water - 3 L (plus 1L during boiling step)
- cabbage - watch the video to see
- round onion - watch the video to see
- green onion - watch the video to see
- garlic - watch the video to see
- napa cabbage - watch the video to see
- water - 125 ml (for tare)
- koikuchi shoyu - 75 ml
- usukuchi shoyu - 75 ml
- ryorishu - 30 ml
- mirin - 20 ml
- shrimp dashi powder - 1 g
- msg - 9 g
- hawaiian salt - 6-7 g
- nampa thai fish sauce - 10 ml
- Tonkotsu soup - 300 ml (for final bowl)
- Tare - 20 ml (for final bowl)
- lard - 10 ml (for final bowl)
Instructions
- Prepare the Soup: Boil 2kg of pork bones in 3L of water, adding an additional 1L during the boiling process. Include cabbage, round onion, green onion, garlic, and napa cabbage in the boiling process.
- Make the Tare: Combine 125ml water, 75ml koikuchi shoyu, 75ml usukuchi shoyu, 30ml ryorishu, 20ml mirin, 1g shrimp dashi powder, 9g msg, 6-7g hawaiian salt, and 10ml nampa thai fish sauce. Mix well.
- Assemble the Final Bowl: Combine 300ml of Tonkotsu soup with 20ml of Tare and 10ml of lard.
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