Tonkotsu ramen : la véritable recette
Tonkotsu ramenOriginal in French
Marie-Aube · cuisine.journaldesfemmes.fr · 2025 · 4 personnes
Against 492 ramen recipes
Tonkotsu ramen, with 3 of the 3 usual parts.
What's in it
8 parts read from its 9 ingredient lines, its title and its method.
- Broth base
- Pork bone (tonkotsu) “25 cl bouillon tonkotsu”
- Aroma oil
- Sesame oil “huile de sésame”
- Noodles
- Ramen noodles, kind not stated “160 g nouille ramen fraîche”
- Toppings
- Chashu “8 tranche porc chashu”
- Pork (other cuts) “8 tranche porc chashu”
- Marinated egg (ajitama) “4 oeuf mariné ajitama”
- Scallion or negi “ciboulette”
- How it is served
- Served in soup from the method
Against the usual Tonkotsu
It has 3 of the 3 parts of the usual Tonkotsu ramen: pork bone (tonkotsu), chashu and scallion or negi.
A cloudy, rich broth of pork bones boiled for hours, usually with thin noodles, chashu and scallion, and often wood ear mushrooms, a marinated egg or black garlic oil.
Ingredients as published (9)
- 25 cl bouillon tonkotsu
- 160 g nouille ramen fraîche
- 8 tranche porc chashu
- 4 oeuf mariné ajitama
- 4 gousse ail
- 1 oignon
- huile de sésame
- 4 c à s sauce ramen
- ciboulette
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