Tokushima Ramen

AsianInspirations · asianinspirations.com.au · 2017 · 3-4

Against 492 ramen recipes

Tokushima ramen, with 3 of the 4 usual parts; not on it: raw egg or yolk.

What's in it

8 parts read from its 11 ingredient lines and its title.

Broth base: Pork bone (tonkotsu) “1.2kg pork bones (ask the butcher to cut the smallest piece possible)”
Chicken “120g chicken bones (cut into small pieces)”
Tare and seasoning: Soy sauce (shoyu) “100ml soy sauce”
Mirin “60ml mirin”
Noodles: Ramen noodles, kind not stated “500g ramen noodles (cooked according to package directions)”
Toppings: Pork (other cuts) “300-400g pork belly (thinly sliced)”
Boiled or soft egg “4 eggs”
Scallion or negi “2 spring onions (chopped, for garnishing)”

It has 3 of the 4 parts of the usual Tokushima ramen: soy sauce (shoyu), pork bone (tonkotsu) and pork (other cuts). Not on it: raw egg or yolk.

A dark, sweet soy and pork broth topped with sweet-simmered pork belly instead of chashu, and often a raw egg.

500g ramen noodles (cooked according to package directions)
4 eggs
2 spring onions (chopped, for garnishing)
1.2kg pork bones (ask the butcher to cut the smallest piece possible)
120g chicken bones (cut into small pieces)
Note: Tokushima Ramen uses a ratio of 10:1 pork bones to chicken bones to prepare the thick soup base. Follow this ratio when increasing the portions.
300-400g pork belly (thinly sliced)
100ml soy sauce
60ml mirin
2-3 tbsp light brown sugar
120ml sake