Homemade Tonkotsu Ramen

What's in it

16 parts read from its 34 ingredient lines and its title.

Broth base

• Pork bone (tonkotsu) “4 lbs (1814 g) pig hocks and/or trotters, cut into small pieces”
• Chicken “2 lbs (907 g) chicken backs, cut into small pieces”

Tare and seasoning

• Soy sauce (shoyu) “1/2 cup (118 ml) soy sauce”
• Miso “Miso paste, to taste”
• Sesame paste or tahini “Tahini, to taste”

Aroma oil

• Black garlic oil (mayu) “Mayu (black garlic oil), to taste (see notes)”
• Lard or back fat “5 oz (142 g) pork fat”
• Sesame oil “Sesame oil, to taste”

Noodles

• Fresh ramen noodles “2 lbs (907 g) fresh ramen noodles, cooked according to package directions”

Toppings

• Chashu “1 1/2 lbs (680 g) slab boneless pork belly, rolled and secured with string”
• Pork (other cuts) “1 1/2 lbs (680 g) slab boneless pork belly, rolled and secured with string”
• Boiled or soft egg “3 eggs”
• Nori “Nori (sushi seaweed), cut into 4-inch squares”
• Scallion or negi “1 leek, sliced”
• Wood ear mushroom (kikurage) “Black fungus mushrooms, blanched in hot broth for a couple of minutes”
• Mushrooms (shiitake, enoki, shimeji) “5–8 slices white oyster mushrooms”

Against the usual Tonkotsu

It has 3 of the 3 parts of the usual Tonkotsu ramen: pork bone (tonkotsu), chashu and scallion or negi.

Less usual for the style: miso (in 21% of Tonkotsu recipes), sesame paste or tahini (in 14% of Tonkotsu recipes), black garlic oil (mayu) (in 21% of Tonkotsu recipes), boiled or soft egg (in 21% of Tonkotsu recipes) and nori (in 21% of Tonkotsu recipes).

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.