IT’S THE FINALLL COUNTDOWNNN
Nah, but for real the year’s almost over! I need to go big for these next 6 weeks or I’ll regret going out with a whimper.
Tonkotsu Ramen is arguably THE golden snitch of home cookery. It’s time consuming, it’s exhausting to do right, but the reward is awesome. I wanted to imitate Naruto’s favorite Miso Chashu Pork Ramen, but done with a Tonkotsu broth instead. Followed this recipe for the broth, and this recipe for the toppings. Noodles were store bought please forgive me 😪
The Recipe
12-hour Tonkotsu Broth:
Pork Shank (Usually use trotters, butcher shop was out)
White/Purple Onions (Usually shallots + yellow onions, I was out 😕 )
Garlic, Ginger
Green Onion
Taré (Umami bomb):
Kombu
Bonito Flake
Soy Sauce
Mirin
Salt to taste
Chashu Pork:
Pork Belly (around 2lb slab, skin trimmed, rolled w/ butchers twine)
Garlic, Ginger
Green Onion
Soy Sauce
Mirin
Shao Xing Rice Wine
Sake
Soy-Marinated Egg:
7-minute Eggs (Using my method from Egg Salad week)
Green Onion
Soy Sauce
Mirin
Sake
Other Toppings:
Nori
Menma
Narutomaki
Green Onion (sliced as fine as you can)
Dried Ramen Noodles from Marukai
The Process
First and easiest, our umami bomb, Taré:
Next our 7-minute, Soy-marinated eggs!
Let’s get our 12-hour broth going:
2 hours:
6 hours:
9 hours:
And I forgot to take a pic at 12 hours woohoo!! 😐
Lastly let’s do the chashu pork!
Baste a few times to get sauce and color on all sides!
Assemble, and eat!
The Verdict
Overall 99/10
Uh, yeah this is the best thing I’ve ever made in my entire life lol. I think in total the recipe took me about 16-18 hours of work. I am basking in my second bowl as we speak, and I have nothing more to say. Cheers!