Tonkotsu Ramen Recipe

Tap an ingredient or step to check it off.

1. 1Step 1: Place pork belly in cooking pot.
2. 2Step 2: Add 300ml of water.
3. 3Step 3: Add cooking sake 100ml.
4. 4Step 4: Start stove at medium heat and bring to boil.
5. 5Step 5: Remove scum and continue to boil for 10min.
6. 6Step 6: Turn the meat and boil for another 10min.
7. 7Step 7: Stop fire and cover the pot, leave overnight at room temperature.
8. 8Step 8: Next day, remove the oil that surfaced in the pot.
9. 9Step 9: Add ginger 3pcs into pot.
10. 10Step 10: Add koikuchi shoyu 70ml.
11. 11Step 11: Add mirin 30ml.
12. 12Step 12: Add sugar 2tbsp.
13. 13Step 13: Start stove at medium fire.
14. 14Step 14: Turn the meat to marinate evenly.
15. 15Step 15: Sauce will become caramelized and meat becomes braised, with a sheen.
16. 16Step 16: Cover the pot and continue to simmer.
17. 17Step 17: Chashu is done.
18. 18Step 18: Add 250ml of water into a pot.
19. 19Step 19: Add mussels 200g into pot.
20. 20Step 20: Boil at medium heat.
21. 21Step 21: Continue to boil until only 150ml of water remains.
22. 22Step 22: Strain the remaining dashi.
23. 23Step 23: Add the dashi made from mussels into pot.
24. 24Step 24: Add usukuchi shoyu 100ml.
25. 25Step 25: Add koikuchi shoyu 30ml.
26. 26Step 26: Add Thai fish sauce 20ml.
27. 27Step 27: Add hon mirin 50ml.
28. 28Step 28: Add cooking sake 30ml.
29. 29Step 29: Add apple vinegar 20ml.
30. 30Step 30: Add sake kasu 50g.
31. 31Step 31: Add honey 1tbsp.
32. 32Step 32: Add sea salt 10g.
33. 33Step 33: Start stove and stir to mix.
34. 34Step 34: When sauce is evenly mixed, continue to heat until sauce boils.
35. 35Step 35: Stop fire and add kombu, store overnight in the refrigerator.
36. 36Step 36: Ramen sauce is done.
37. 37Step 37: Add pork bones into 2.8L of water in a large pot.
38. 38Step 38: Add pork leg 2pcs.
39. 39Step 39: Start stove at high heat and bring to boil.
40. 40Step 40: Remove scum and continue boiling at high heat for 20min.
41. 41Step 41: Switch to low fire and simmer 2hours.
42. 42Step 42: Pour out about 90% of the soup into a separate pot and leave aside.
43. 43Step 43: Add water until it is at the same level as before.
44. 44Step 44: Add pork fat 1pc into pot. Start stove at high fire.
45. 45Step 45: Continue boiling for 90min at high fire.
46. 46Step 46: When pork is no longer covered in water, add more water.
47. 47Step 47: Continue to boil.
48. 48Step 48: The soup becomes milky and white in color.
49. 49Step 49: Take about half of the soup from earlier on and add into the boiling pot.
50. 50Step 50: Boil for about 30min.
51. 51Step 51: Add the remaining half of the soup.
52. 52Step 52: Boil for about 30min.
53. 53Step 53: Add the remaining half of the soup.
54. 54Step 54: Continue to boil about 40min, you can boil longer to get creamier soup.
55. 55Step 55: Strain soup.
56. 56Step 56: Soup is done.
57. 57Step 57: Stir well to mix water 90ml and kansui 3g, salt 3g.
58. 58Step 58: Slowly add ramen flour 300g and stir in the liquid mixture.
59. 59Step 59: Put into ziplock, wait 40min and flatten with roller.
60. 60Step 60: Cut into thin noodles, for tonkotsu ramen. It is best to use thin noodles.
61. 61Step 61: Noodles are done.
62. 62Step 62: Cut spring onions.
63. 63Step 63: Using a kitchen torch, scorch the sliced chashu.
64. 64Step 64: Spring onions, sliced black fungus, menma, aburi chashu all done.
65. 65Step 65: Ramen sauce 30ml.
66. 66Step 66: Boil noodles 130g for 1min.
67. 67Step 67: Mix with sauce and soup 300ml.
68. 68Step 68: Put noodles into soup.
69. 69Step 69: Put on toppings.