Tonkotsu ramen is famous for its rich, creamy pork bone broth, which is the hallmark of many ramen shops in Japan, especially in Fukuoka, where it originated. It’s known for its deep umami flavor and velvety texture, resulting from slow-simmering pork bones for hours. This recipe will
guide you through the steps to make authentic tonkotsu broth at home, perfect for creating a delicious bowl of ramen.
1. What Is Tonkotsu Broth?
Tonkotsu broth is a hearty, creamy ramen broth made by boiling pork bones for an extended period, usually 12–18 hours. The intense boiling process extracts collagen, marrow, and fat from the bones, resulting in a thick, white broth that is both savory and comforting.
2. Ingredients for Tonkotsu Broth
To make this rich broth, you’ll need the following ingredients:
4–5 pounds (1.8–2.2 kg) of pork bones (preferably neck bones, trotters, or femur bones)
1–2 pig trotters (split in half)
1 large onion, halved
1 bulb of garlic, halved horizontally
2-inch (5 cm) piece of ginger, sliced
2 leeks, cut into large pieces (or 1 large bunch of green onions)
2 tablespoons sesame oil (optional, for added aroma)
Water, enough to fully cover the bones
3. Instructions for Making Tonkotsu Broth
Step 1: Clean the Pork Bones
To achieve a clear, flavorful broth, it’s essential to blanch the bones before making the broth:
Rinse the pork bones and trotters under cold water to remove any blood and debris.
Place the bones in a large pot and cover them with water.
Bring the water to a boil and let it boil for 10–15 minutes.
Drain the pot and rinse the bones under cold water again to remove any scum or impurities.
Step 2: Prepare the Broth
In a large stockpot, add the cleaned pork bones, trotters, and enough water to cover the bones.
Bring the pot to a boil over high heat, then reduce to a rolling boil (not a simmer).
Note: Unlike other broths, tonkotsu requires a rolling boil to break down the collagen and fats, giving it its signature creamy consistency.
Add the onion, garlic, ginger, and leeks to the pot. These aromatics will enhance the flavor of the broth.
Step 3: Simmer the Broth
Keep the pot at a rolling boil for 12–18 hours, adding water as needed to maintain the level.
Tip: You may want to make this on a weekend, as it requires a long cooking time. Alternatively, use a pressure cooker to reduce the cooking time to about 3–4 hours.
During the boiling process, skim off any scum or impurities that rise to the surface.
This helps maintain a clean, creamy broth without any off-flavors.
After boiling for 12–18 hours, the broth should be thick, creamy, and milky white.
Step 4: Strain the Broth
Remove the pot from the heat and carefully strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or large bowl.
Discard the solids, as they have already imparted their flavor to the broth.
If you like, you can add sesame oil at this stage for an extra layer of aroma and richness.
Step 5: Season the Broth
The base tonkotsu broth is typically seasoned with tare, a concentrated sauce that adds saltiness and umami.
You can use shio tare (salt tare), shoyu tare (soy sauce tare), or miso tare, depending on your preferred flavor.
Add 1–2 tablespoons of tare to each bowl when serving, adjusting to taste.
4. Serving Tonkotsu Ramen
Now that your tonkotsu broth is ready, it’s time to assemble a delicious bowl of tonkotsu ramen:
Ingredients for a Tonkotsu Ramen Bowl
Fresh ramen noodles (or store-bought fresh or dried ramen noodles)
Chashu pork slices (braised pork belly)
Soft-boiled eggs (Ajitama)
Menma (fermented bamboo shoots)
Green onions, sliced
Nori sheets (dried seaweed)
Sesame seeds, for garnish
How to Assemble
Cook the ramen noodles according to the package instructions and drain them well.
Place the noodles in a serving bowl and ladle the hot tonkotsu broth over them.
Add toppings like chashu, soft-boiled egg, menma, green onions, and nori.
Garnish with sesame seeds and a drizzle of chili oil or sesame oil if desired.
5. Tips for the Best Tonkotsu Broth
Use high-quality pork bones: The better the bones, the richer the broth.
Be patient: The long boiling time is crucial to extract the maximum flavor and achieve the desired creamy texture.
Don’t skimp on the rolling boil: Maintaining a vigorous boil is key to breaking down the collagen and fats in the bones, resulting in the signature creamy white broth.
Adjust seasoning to taste: Tare adds depth and saltiness, so add it gradually until the flavor is to your liking.
Tonkotsu ramen is a labor of love, but the result is well worth the effort. This creamy, umami-rich broth makes for a satisfying, warming bowl of ramen that’s perfect for cold days or whenever you crave authentic Japanese comfort food. Once you master the art of making tonkotsu broth, you’ll be able to create restaurant-quality ramen in your own kitchen.
Try this recipe, and enjoy the bold, comforting flavors of homemade tonkotsu ramen! 🍜
Comments