Easy Tonkotsu Ramen Recipe
justonecookbook.com · 2025 · 4
Against 492 ramen recipes
Tonkotsu ramen, with 3 of the 3 usual parts.
What's in it
13 parts read from its 25 ingredient lines and its title.
- Broth base
- Pork bone (tonkotsu) “3½ lb pork leg bones”
- Seafood or dashi (kombu, bonito, niboshi) “1 piece kombu (dried kelp) ((6 x 6 inches, 15 x 15 cm per piece))”
- Vegetable or mushroom “2 dried shiitake mushrooms ((0.6 oz, 16 g))”
- Tare and seasoning
- Soy sauce (shoyu) “4 Tbsp usukuchi (light-colored) soy sauce”
- Mirin “2 Tbsp mirin”
- Vinegar “2 Tbsp rice vinegar (unseasoned)”
- Noodles
- Fresh ramen noodles “4 servings fresh ramen noodles”
- Toppings
- Chashu “8 slices Homemade Chashu”
- Marinated egg (ajitama) “4 Ramen Egg”
- Menma (bamboo shoots) “additional toppings of your choice ((menma (seasoned bamboo shoots) and dried wood ear mushrooms (rehydrated and thinly sliced)))”
- Scallion or negi “2 green onions/scallions”
- Wood ear mushroom (kikurage) “additional toppings of your choice ((menma (seasoned bamboo shoots) and dried wood ear mushrooms (rehydrated and thinly sliced)))”
- Pickled red ginger (beni shoga) “1 Tbsp pickled red ginger”
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: vegetable or mushroom (in 7% of Tonkotsu recipes) and vinegar (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.
Ingredients as published (25)
- 3½ lb pork leg bones
- 1.3 lb pork hock with skin ((or use 1 pig foot/trotter))
- 2 QT water
- 1 head garlic ((3 oz, 85 g))
- 1 knob ginger ((1 inch, 2.5 cm; skin on))
- 2 cups water
- 1 piece kombu (dried kelp) ((6 x 6 inches, 15 x 15 cm per piece))
- 2 dried shiitake mushrooms ((0.6 oz, 16 g))
- 5 iriko/niboshi (boiled and dried anchovies)
- 2 Tbsp sake
- 2 Tbsp mirin
- 4 Tbsp usukuchi (light-colored) soy sauce
- 2 Tbsp water
- 1 piece kombu (dried kelp) ((2.5 x 2.5 inches, 6 x 6 cm per piece))
- 25 g Diamond Crystal kosher salt
- 1 onion ((medium))
- 2 green onions/scallions
- 1 cup katsuobushi (dried bonito flakes)
- 2 Tbsp rice vinegar (unseasoned)
- 4 servings fresh ramen noodles
- 2 green onions/scallions ((thinly sliced))
- 4 Ramen Egg
- 8 slices Homemade Chashu
- 1 Tbsp pickled red ginger
- additional toppings of your choice ((menma (seasoned bamboo shoots) and dried wood ear mushrooms (rehydrated and thinly sliced)))
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