Tonkotsu Ramen - East Asian Recipe

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Tonkotsu Ramen

🌍 East Asian, Japan (Fukuoka/Kyushu) Difficulty: ●●●○○

Tonkotsu ramen was invented in Kurume in 1937; Fukuoka's Hakata style became globally iconic.

Ingredients

• (Broth) 2kg pork trotters and neck bones
• blanched then simmered 10–12 hours aggressively. Tare: 3 tbsp soy
• 2 tbsp mirin
• 1 tbsp salt. Toppings: chashu pork (rolled and braised pork belly)
• soft-boiled marinated egg (ajitsuke tamago)
• nori
• bamboo shoots (menma)
• scallions
• sesame seeds
• noodles (fresh thin wavy)

Method

1. Step 1 — Blanch bones 5 min, rinse. Simmer 10–12 hours at rolling boil — this creates the milky, rich broth.
2. Straining — Strain broth, season with tare.
3. Cooking — Cook noodles separately.
4. Step 4 — Build bowl: tare → noodles → hot broth → toppings.

Tags: 2kg pork trotters and neck bones, blanched then simmered 10–12 hours aggressively. tare: 3 tbsp soy, mirin, salt. toppings: chashu pork, soft-boiled marinated egg · Source: Brittani's Almanac