Back to 4 servings 8 cup tonkotsu pork broth, - recipe link below 12 oz good quality dried ramen noodles 4 large or extra large eggs 2 oz enoki or other mushrooms thinly sliced green onions 2 lb pork belly, - rolled and tied 0.25 cup soy sauce 0.5 cup sake 0.5 cup mirin, - sweet Japanese wine 0.25 cup sugar 2 clove garlic, - left whole 2 green onions, - coarsely chopped 2 slice bacon, - use good quality bacon here 0.25 cup soy sauce 2 tbsp mirin 2 tbsp sake 4 tbsp shiro miso 0.5 cup shiro miso 0.25 cup sake 0.25 cup mirin pinch shichimi togarashi ), (optional 1 tsp kosher salt, - depending on how salty you like your ramen.
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Combine the soy, sake, mirin, sugar, garlic and green onions in a ziploc bag large enough to hold the pork belly. Stick a straw in the bag and seal the ziploc bag up against it (so the straw is the only opening). Suck as much of the air out as you can and seal.2 Step 2: Sous vide the pork for 10-11 hours at 170F.3 Step 3: Remove pork from the ziploc bag. Discard the bag and marinade.4 Step 4: Let the chashu pork belly cool completely.5 Step 5: Slice across the chashu pork (so you get bacon like slices) - into 8-12 slices about 1/8 to 3/16 inches thick. Reserve. You won't need all the pork for 4 servings.6 Step 6: Combine all the ingredients in a small sauce pan. Simmer at the lowest setting for about an hour. Top up with a bit of chicken stock if needed.7 Step 7: Remove the bacon.8 Step 8: Combine all ingredients in a small sauce pan and simmer at the lowest setting for about 5 minutes.9 Step 9: Bring enough water to cover the eggs to a boil. If you have a way to prick the eggshell do it. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.10 Step 10: Submerge the eggs in cold or ice water to chill. This stops the egg yolks from continuing to set up. Peel. Cut in half right before you serve your tonkotsu ramen.11 Step 11: Boil the ramen noodles in plenty of water as directed by the packaging. If there's no translation on the packaging usually its 4 minutes. You don't need to salt the water.12 Step 12: Cook the mushrooms along side the noodles - you just want them softened.13 Step 13: Gently fry the chashu pork in a non-stick skillet until lightly browned.14 Step 14: Place 1/4 of whichever tare you are using in the bottom of four bowls.15 Step 15: Ladle in about 1/2 cup of the tonkotsu broth into each of the bowls and stir to mix.16 Step 16: Add the noodles. Pour in another 1 1/2 cups of the tonkotsu broth per bowl.17 Step 17: Top with the egg, mushrooms, pork and green onions.getsaucepan.com/r/49b99dfb-77e4-43e7-93cd-a5d1e3f75b46 · Original: https://glebekitchen.com/tonkotsu-ramen-home/
