Tonkotsu Ramen

Rich, creamy pork bone broth simmered for hours, served with springy noodles, chashu pork, a jammy soft-boiled egg, and all the classic toppings. A deeply satisfying bowl worth the effort.

Ingredients

• 3 lbs pork neck bones or femur bones
• 1 lb pork fatback
• 1 whole onion, halved
• 6 cloves garlic, smashed
• 2 inch piece fresh ginger, sliced
• 12 cups water
• 1 lb pork belly, skin on
• ½ cup soy sauce
• ½ cup mirin
• ¼ cup sake
• 2 tbsp sugar
• 4 large eggs
• 18 oz fresh ramen noodles
• 4 stalks green onion, sliced
• 1 sheet nori, cut into 4 pieces
• 4 tsp sesame oil

Method

1. Place pork bones in a large pot, cover with cold water, and bring to a rolling boil. Boil for 10 minutes to remove impurities, then drain and rinse the bones thoroughly under cold water.
2. Return cleaned bones and fatback to the pot with 12 cups fresh water, onion, garlic, and ginger. Bring to a vigorous boil, then reduce to a strong simmer. Cook for 7-8 hours, stirring occasionally and adding water as needed to keep bones submerged. The broth should turn creamy and opaque.
3. While the broth simmers, prepare the chashu. Roll pork belly tightly and tie with kitchen twine. Combine soy sauce, mirin, sake, and sugar in a saucepan. Add the pork belly, bring to a simmer, cover, and braise for 2 hours, turning occasionally.
4. Prepare the soft-boiled eggs. Bring a pot of water to a boil, gently lower in the eggs, and cook for exactly 6 minutes 30 seconds. Transfer to an ice bath immediately. Once cooled, peel and marinate in leftover chashu braising liquid for at least 1 hour.
5. Strain the finished broth through a fine-mesh sieve, pressing on the solids. Season with salt to taste. You should have about 8 cups of rich, milky broth.
6. Cook the ramen noodles according to package directions, usually 2-3 minutes. Drain well.
7. Slice the chashu into 1/4-inch rounds. Halve the marinated eggs.
8. Divide noodles among 4 bowls. Ladle hot broth over the noodles. Top each bowl with sliced chashu, a halved egg, sliced green onions, a piece of nori, and a drizzle of sesame oil. Serve immediately.

Chef's note: The broth can be made a day ahead and refrigerated; the fat will solidify on top and can be skimmed if desired. For a shortcut, use a pressure cooker for 2 hours instead of 8 hours simmering.

Nutrition per serving

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