Rich Tonkotsu-Style Pork Broth for Ramen

Name: Rich Tonkotsu-Style Pork Broth for Ramen
Ingredients: pork neck bones; pig's trotters; water; cabbage; onion; garlic; dried che-take mushrooms; kumu (aromatic root); bonito flakes; soy sauce

#pork#broth#cabbage#ramen#slow-cooked

This recipe guides you through making a deeply flavorful, milky pork broth inspired by traditional Tonkotsu ramen. Slow-simmered pork bones and aromatics create a perfect base to build an authentic and satisfying bowl of ramen.

Ingredients extracted via AI

Ingredients

pork neck bonespig's trotterswatercabbageoniongarlicdried che-take mushroomskumu (aromatic root)bonito flakessoy sauce

Procedure generated via AI

Start by soaking the pork neck bones and pig's trotters in water and let them sit overnight.
Discard the soaking water, then begin a long simmer of the bones in fresh water for 5 to 6 hours to extract maximum flavor.
The broth should become milky white; about an hour before finishing, add aromatic vegetables like cabbage, onion, and garlic.
Once simmered, strain the broth. Return it to the pot and add dried che-take mushrooms, kumu root, bonito flakes, soy sauce, and a bit of water.
Simmer this mixture for another hour, then strain again and the broth is ready to serve as a ramen base.
Enhance the broth with additional tare seasoning and garnish according to your preference before serving.