Anders Bandt

Tonkotsu Ramen

← Japanese

Ingredients

Pork Bone Broth

  • 3 pound pigs trotters (skin on) (you can also use some spine and neck bones as well. You definitely want some trotters though)
  • 1 bunch green onion
  • 1 large yellow onion
  • 2 shallots
  • 2 inch knob ginger
  • water to cover

Chashu

  • 2 pound pork belly (skin on or off)
  • 1/2 cup soy sauce or tamari
  • 3/4 cup mirin
  • 1/3 cup water
  • 1 cup rice wine (1/2 cup sake, 1/2 cup shiao tsing wine or just use all sake)
  • 2 inch knob ginger
  • 1 bunch green onion
  • 4-5 cloves garlic

Tare

  • Dashi: 3-2inch pieces kombu, 1/2 cup bonito flakes, 3/4 cup water
  • 3/4 cup soy sauce
  • 1/4 cup + 2 tablespoons mirin
  • 1/4 cup shiitake mushroom soaking water (optional but recommended)
  • 1/4 cup chashu braising liquid (optional)

Toppings

  • Soft boiled eggs
  • Shiitake mushrooms
  • Green onions

Instructions

Pork Bone Broth

  • Place pork bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove some of the “scum” that will begin to form at the top of the pot. Remove from heat as soon as boil is reached.
  • While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.
  • Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you've scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken's spines.
  • Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork fatback. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

Chashu

  • Roll and tie pork belly. There is a specific way this should be done, look up a video online.
  • Cut off the green part of long green onion and slice the ginger (I use organic ginger; rinse and use the skin)
  • Heat the oil in a cast iron skillet (or regular frying pan) over high heat. Add the rolled pork belly in the pan
  • While searing, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot) that fits the pork belly. Transfer the seared pork belly into this pot.
  • Boil over a stove, and reduce to a simmer. After 10-15 minutes of simmering, place in an oven at 300 degrees Fahrenheit for 3-5 hours.

Tare

Notes