Rich and Creamy Tonkotsu Ramen for Beginners

Name: Rich and Creamy Tonkotsu Ramen for Beginners
Ingredients: 2 kilogram pork bones; 3.5 liter water; 0.5 kus onion; 1 hrst garlic; 1 hrst cabbage; 0.15 liter water; 0.125 liter koikuchi soy sauce; 0.025 liter sake; 0.015 liter miso paste; 1 gram instant shrimp powder; 9 gram crystalline umami extract; 18 gram sea salt; chopped spring onion; dried mushroom cap; chashu pork; bacon; ramen noodles

#tonkotsu#ramen#pork bones#Way of Ramen#shoyu

Learn to make a flavorful, creamy Tonkotsu ramen broth from pork bones, enhanced with aromatic vegetables and a savory tare sauce. This step-by-step recipe guides you through preparing a deeply satisfying bowl topped with tender pork slices, crunchy kikurage mushrooms, and fresh spring onions.

Ingredients extracted via AI

2 kilogram pork bones3.5 liter water0.5 kus onion1 hrst garlic1 hrst cabbage0.15 liter water0.125 liter koikuchi soy sauce0.025 liter sake0.015 liter miso paste1 gram instant shrimp powder9 gram crystalline umami extract18 gram sea saltchopped spring oniondried mushroom capchashu porkbaconramen noodles

Procedure generated via AI

Soak the pork bones for several hours to remove myoglobin, which can discolor the broth. You can also soak them overnight in the refrigerator. Drain the soaking water and rinse the bones. Place the bones in a pot and parboil them to remove impurities and foamy scum rising to the surface. Stir the bottom of the pot to dissolve the brown residue until only white scum remains. Drain the water, rinse the bones again, and clean off any remaining meat and fat.
Put the bones into a pressure cooker and cover them with water by at least 2.5 cm. Cook under high pressure for one hour. After cooking, let the pressure release naturally.
Once opened, add about one liter of water and your choice of aromatic ingredients such as onion, garlic, and cabbage. Simmer the broth uncovered for one hour, stirring occasionally to prevent sticking and burning.
Strain the broth to remove solids.
Prepare the tare sauce by combining 150 ml water, 125 ml Japanese koikuchi soy sauce, 25 ml sake, 15 ml mirin, 1 g instant shrimp powder, 9 g crystalline umami extract, and 18 g Hawaiian sea salt in a pot. Heat until the salt dissolves.
Use an immersion blender to emulsify the broth, blending the fats and gelatin until you achieve a rich, creamy texture.
Cook the ramen noodles in boiling water for one minute.
Add 20 ml of the prepared tare sauce and 10 ml of rendered pork fat to the hot broth. Pour the broth into serving bowls, then add the noodles, seared chashu pork slices, menma (bamboo shoots), kikurage mushrooms, and chopped spring onions.
Serve immediately and enjoy your homemade Tonkotsu ramen.