Japanese ramen soup with a creamy broth made from pork bones - the king of ramens. The bones are simmered for 12-18 hours, releasing collagen to create a creamy, rich broth. Served with ramen noodles, ajitsuke egg, chashu (pork belly), nori, and green onions. Deep umami and a velvety texture - the essence of Japanese street food. It takes time, but the result is unmatched.
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Blanch the bones for 5 minutes, remove them, and rinse under running water.
Place the bones in a pot with 4l of water, and boil for 12-18 hours.
Marinate the bacon in soy sauce, mirin, with garlic and ginger.
Bake the bacon at 150°C for 2-3 hours until tender.
Boil the eggs for 6.5 minutes, soak in soy sauce with mirin for 4 hours.
Strain the prepared broth and season with salt.
Cook the pasta according to the instructions.
We layer: pasta, broth, sliced bacon, egg, nori, chives.
Tonkotsu ramen is known for its unique, creamy broth consistency, which is achieved by long cooking of pork bones, releasing collagen.
Serve tonkotsu ramen in large, deep bowls to keep the broth warm. Garnish the dish with fresh chives, and you can also serve chili oil as a spicy accent. Set the table with chopsticks and soup spoons.
Leftover tonkotsu ramen is best stored in airtight containers in the refrigerator for up to 3 days. The broth can be frozen for up to 3 months. To reheat, it's best to use the stove, heating the broth and noodles separately.
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