Recipe illustration

Tonkotsu ramen

Recipe by Nikola Miličić from Berlin, Germany

Ingredients

Broth

  • ~1kg pork bones
  • 4 scallions (green onion)
  • 1 white onion
  • 100g ginger

Meat

  • 0.5kg Pork belly (in one piece)
  • 4 garlic cloves
  • 1/2 cup sake
  • 1 cup rice wine
  • 1/2 cup soy sauce
  • 2 scallions (green onion)
  • 1 cup water

Tare

  • 1/3 cup fish sauce
  • 1/3 cup sake
  • 1/2 cup soy sauce
  • 1 garlic clove (minced)
  • Pinch of salt

Other

  • 2 eggs
  • Shiitake mushrooms
  • Ramen noodles

Instructions

Broth

  • Put bones in cold water
  • Leave over night in fridge
  • Change water
  • Put in a large pot
  • cover and begin cooking

After 15min

  • some dirt will start coming out
  • Scoop it up and throw away
  • Add water over time to keep it around the same level
  • Cook for at least 6h

2h before the end

  • Add onions and ginger
  • Don't fill up water
  • It's done when it reduces a bit and becomes thicker

Cooling down

  • We need to quickly cool it down
  • In a sink, put another pot
  • Pour cold water around (maybe some ice)
  • Drain soup into 2nd pot

Meat

  • Add all ingredients to a smaller pot
  • Tie meat in a cylinder
  • Cook on a stove to evaporate alcohol ~5mins
  • Move to oven and place a lid (not completely)
  • Bake for 3h at 150 degrees
  • Each 30mins turn the meat to take the sauce from all sides
  • Take out meat from the liquid

Tare

  • Put all ingredients in a sauce pot
  • Bring to a boil to evaporate alcohol
  • Reduce to half

Plating

  • 1-2 spoons of tare
  • Soup
    • try if it's salty enough
    • if not, add more tare
  • Noodles
  • Meat
  • Egg
  • Shitake
None