Tonkotsu Ramen with Chashu
Creamy pork bone broth slow-cooked for hours, topped with slices of chashu (braised pork in tare sauce), marinated egg, nori, and scallions. Japan's most iconic ramen — it's made in batches and the broth gets better with time.
270 min1 servingJapanese
1050kcal / serving
52.2 gprotein
88.9 gcarbs
42.2 gfat
Ingredients
- ¼ kg pork bones (neck or femur)
- 75 grams whole pork belly
- 100 grams fresh or dried ramen noodles
- 1 pieces eggs
- 1 cloves garlic
- 5 grams fresh ginger
- 1 stalks scallions
- 25 ml soy sauce
- mirin, al gusto
- sake, al gusto
- ½ tablespoons white miso paste
- 1 sheets nori seaweed
- 1 to taste salt
Directions
- Blanch the bones: boil in water for 10 min, discard water and rinse. Return to a clean pot with 3L cold water, bring to a boil over high heat uncovered for 2 hours — the broth should be white and cloudy.
- Reduce heat to medium, add garlic and ginger, cook for 1 more hour. Prepare tare in a separate saucepan: soy sauce, mirin, and sake over low heat for 2 min.
- Chashu: roll pork belly, tie every 3 cm, sear all sides in a hot skillet. Add to the broth and cook for 90 min until tender. Remove and marinate in tare for at least 1 hour.
- Ajitama (marinated eggs): cook for exactly 7 min, shock in an ice bath, peel, and marinate in the remaining tare for at least 4 hours.
- Strain the broth, adjust salt. Portion into 6 bowls. To serve: heat broth, dissolve miso, cook noodles separately, slice chashu into 1 cm thick slices, assemble with halved ajitama, nori, and scallions.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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