Tonkotsu Ramen

Tonkotsu ramen (豚骨ラーメン) is such a rich and delicious dish.

But if you don't have good ramen shops around you, you have to suffer with constant craving. But let me handle!!

I'm gonna show you how to make a good one at home!! It takes time, but you can solve the craving!!

[Serving] 7-8 serves

[Prep time] 45mins (Does not include time to soak Kombu)

[Cook time] 4 hours

[Storage] 3-4 days in a fridge (A month in a freezer)

[Difficulty] A *(A=Hard E=Easy)

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[Ingredients] (GRAM)

-Water 1000ml + 2500ml

-Kombu (Dried kelp) 5g

-Pork belly 1kg

-Pork back bone 1kg

-Pork knuckle bone 1kg

-Pork trotter 800g

-Onion 1

-Garlic 20g

-Ginger 10g

(Spicy paste)

-kombu dashi 1 tbsp (15ml)

-Vege oil 2 tbsp (30ml)

-Sugar 1/2 tbsp (7.5g)

-Mirin 3 tbsp (45ml)

-Ichimi powder (Or Korean chilli powder) 10g

-Toban djang (Chilli bean sauce) 15g

-Garlic 5g

(Flavour base)

-Kombu 1g

-Water 365ml

-Sake 3tbsp (45ml)

-Mirin 2tbsp (30ml)

-Salt (Good quality) 50g

-Soy sauce 2tbsp (30ml)

[Garnish]

-Sesame seeds

-Green shallot

[The broth and noodle ratio]

-Flavour Base : 2tbsp (30ml)

-Broth: 300ml

-Noodle: 130g

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[Ingredients] (OUNCE)

-Water 35oz + 88.2oz

-Kombu (Dried kelp) 0..2oz)

-Pork belly 2.2lb

-Pork back bone 2.2lb

-Pork knuckle bone 2.2lb

-Pork trotter 1.8lb

-Onion 1

-Garlic 0.7oz

-Ginger 0.35oz

(Spicy paste)

-Kombu dashi 1 tbsp (0.5oz)

-Vege oil 2 tbsp (1oz)

-Sugar 1/2 tbsp (0.25oz)

-Mirin 3 tbsp (1.6oz)

-Ichimi powder (Or Korean chilli powder) 0.35oz

-Toban djang (Chilli bean sauce) 0.5oz

-Garlic 0.2oz

(Flavour base)

-Kombu 0.05oz

-Water 13oz

-Sake 3tbsp (1.6oz)

-Mirin 2tbsp (1oz)

-Salt (Good quality) 1.7oz

-soy sauce 2tbsp (1oz)

[Garnish]

-Sesame seeds

-Green shallot

[The broth and noodle ratio]

-Flavour Base : 2tbsp (1oz)

-Broth: 10.6oz

-Noodle: 4.6oz

[Recipe video]

(Chapter)

0:00 Prepare the base

0:54 Roll chashu

2:33 Broth 1/2

4:07 Spicy paste

5:20 Flavour base

6:26 Broth 2/2

8:16 Finish Chashu

9:38 Presentation

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[Instruction]

[Chapter1: Prepare the base]

Soak kombu and water overnight for the broth and flavour base

[Chapter2: Roll chashu]

1. Keep the skin separate

2. Butterfly the belly. Rub 1tsp salt (5g)

3. Roll accordingly in the video

[Chapter3: Broth 1/2]

1. Put all the pork stuff and an onion in a pressure cooker

2. Add the kombu Dashi, 2500ml water, boil

3. Scum off, lid on.

4. Once pressure is on, low heat for 1 hour

[Chapter4: Spicy paste]

1. Put all the ingredients in this section on a pan

2. Boil for 30 seconds. Medium heat. Done

3. Use the kombu Dashi from the flavour base prep

[Chapter5: Flavour base]

1. Put all the ingredients in this section except soy sauce in a pot

2. Boil on medium heat, then low heat for 10 mins

3. Strain, add soy sauce, done

[Chapter6: Broth 2/2]

1. Wipe the dirt on the edges of the pot. Easier for wash up later

2. Boil on high heat. Once boiled, add the garlic, ginger

3. Cook on medium high for 60 mins. Mix every 10 mins

4. Strain the bones

[Chapter7: Finish Chashu]

1. Rescue the belly from the broth. Put in a zip lock bag

2. Fill in the bag with some flavor base. Tight close. Chill 1 hour

3. Take out the belly. Strain and combine the flavor base with the remaining

(You can chill longer. But make sure strain from the flavor base after 1 hour.

Otherwise It will get too salty)

[Chapter8: Presentation]

1. Toast some sesame, chop shallot

2. Warm your bowl, then you are good to go!!

[The broth and noodle ratio]

-Flavor Base : 2tbsp (30ml)

-Broth: 300ml

-Noodle: 130g