Tonkotsu Ramen with Chashu
Milky pork broth worth the long simmer. Make the toppings a day ahead and dinner comes together fast.
- Prep
- 35 min
- Cook
- 10 hr
- Total
- 10 hr 35 min
- Serves
- 2
- Level
- Advanced
Photo: Viridiana Rivera / Pexels
A satisfying bowl of ramen is less about one secret and more about getting each small component right. Tonkotsu gets its milky color from a hard, rolling boil that emulsifies the fat and collagen. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. A small dish of pickled ginger between bites keeps the palate fresh.
Method
Blanch the pork bones in boiling water for 10 minutes, drain and scrub off any dark bits. Return to a clean pot, cover with 4 quarts water and add ginger, garlic and onion.
Boil hard, uncovered, for 8 to 10 hours, topping up with water, until the broth is milky and opaque. Strain.
Make a simple tare of 1/2 cup soy sauce, 2 tablespoons mirin and a pinch of salt.
Lower the eggs into boiling water for exactly 6 minutes 30 seconds, then ice, peel and soak in a soy-mirin marinade overnight if you can.
Roll and tie the pork belly, sear on all sides, then braise in 1 cup soy sauce, 1 cup sake, 1/2 cup mirin, 1/4 cup sugar and 2 cups water for 2 1/2 hours. Chill and slice.
Boil the ramen noodles for about 2 minutes, stirring to separate them, and shake off as much water as possible.
Warm the bowls with hot water, add the tare, pour in the steaming broth and lower in the noodles.
Top with pork belly, eggs and nori and serve immediately.
Chef's note
Warm your bowls with hot water; ramen cools fast.
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