Saucepan@saucepan · Shared this recipeFollowJapanese · sauceHakata Tonkotsu RamenA Japanese ramen recipe featuring handmade noodles, a rich pork bone broth, ramen sauce, chashu, and chili paste toppings.total10 hr 30 mincook10 hr 30 minservings4Original recipe on ramenkaonashi.comKeep this recipeAdd a copy of Hakata Tonkotsu Ramen to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings400 g FLOUR116 ml WATER5 g KANSUI5 g SALT30 g DRIDE SHIRIMP2 pc RISHIRI KOMBU3 pc DRIED SHIITAKE MUSHROOMS300 ml WATER80 ml light soy sauce20 ml Thai fish sauce80 ml HON MIRIN40 ml Cooking Sake10 ml Rice vinegar35 g Sea salt30 g Sliced garlic30 g Sesame seeds20 g Oyster Sauce1 pc PRE-BOILED PORK HEAD BONE1 pc PRE-BOILED PORK BONE3 l WATER500 g PORK SHOULDER LOIN50 ml koikuchi soy sauce50 ml Cooking Sake1 tbsp Suger50 ml Hon mirin1 tbsp Suger1.5 tbsp Japaese chilli powder1 pc Spring onions1 pc Chashu1 pc Sliced black fungus1 pc Ajitama30 ml Ramen sauce300 ml Tonkotsu soup110 g Noodles1 set All toppingsStepsClear checksTap an ingredient or step to check it off.1Step 1: Add flour 400g to mixing bowl.2Step 2: Mix with water, kansui and salt.3Step 3: Stir the kansui mixture into the flour.4Step 4: Place into resealable bag and press flat.5Step 5: Leave dough aside for 40 min.6Step 6: Cut into thin noodles. Noodles are done.7Step 7: Add dried shrimp, cut kombu, dried shiitake mushrooms and water to a container.8Step 8: Cover the dashi and leave in the fridge overnight.9Step 9: Add the dashi into pot and start to boil.10Step 10: Once the dashi boils, simmer 5min.11Step 11: Strain dashi.12Step 12: Add dashi, usukuchi shoyu, thai fish sauce, hon mirin, cooking sake, rice vinegar, sea salt, sliced garlic and sesame seeds into cooking pot.13Step 13: Start fire to boil. Stop fire after sauce boils.14Step 14: Add oyster sauce.15Step 15: Add sauce into blender after it has cooled down.16Step 16: Blend until sauce is smooth. Ramen sauce is done.17Step 17: Add pre-boiled pork head bone, pre-boiled pork bone and water to large pot.18Step 18: Start to boil at medium heat.19Step 19: Remove scum.20Step 20: Change to low heat and add pork shoulder loin, simmer for 3 hours.21Step 21: Remove pork shoulder loin which will be used for chashu.22Step 22: Change to high heat to boil for 1 hour.23Step 23: Stop fire.24Step 24: Strain to separate about 600ml of soup. Leave this aside.25Step 25: Refill water into the large pot to the same level as the start.26Step 26: Start to boil at high heat.27Step 27: Continue to boil at high heat for 2-3 hours. Stop fire.28Step 28: Strain soup to separate 600ml of soup into the same pot earlier. Leave aside to cool.29Step 29: Refill water (again) in the large pot.30Step 30: Start to boil at high heat for 2-3 hours.31Step 31: The soup has turned very milky after boiling for long hours at high heat. Stop fire.32Step 32: Strain the remaining 6-700ml of soup.33Step 33: Combining soup boiled at different timings creates stronger umami. Tonkotsu soup is done.34Step 34: Add koikuchi shoyu, cooking sake and sugar into a sauce pan.35Step 35: Boil sauce until cooking sake fully evaporates, and leave aside to cool.36Step 36: Marinate pork shoulder loin with chashu sauce for 1 hour. Chashu is done.37Step 37: Add hon mirin and sugar to a sauce pan.38Step 38: Boil until sugar cameralise.39Step 39: add Japanese chilli powder and stir to mix well. Chilli paste is done.40Step 40: Slice spring onions finely.41Step 41: Slice chashu.42Step 42: Sliced black fungus, spring onions, chilli paste, menma, ajitama and chashu. Toppings all done.43Step 43: Add ramen sauce and tonkotsu soup in a bowl.44Step 44: Boil noodles for 1 min.getsaucepan.com/r/2f44e5b5-708c-4f45-9adc-ba11801299bd · Original: https://ramenkaonashi.com/how-to-make-hakata-tonkotsu-ramen/
