Tonkotsu Ramen

What's in it

13 parts read from its 18 ingredient lines, its title and its method.

Broth base

• Pork bone (tonkotsu) “4 cups tonkotsu ramen broth”

Tare and seasoning

• Soy sauce (shoyu) “1/8 cup soy sauce”
• Miso “1 tablespoon miso paste (optional)”
• Mirin “2 tablespoons mirin”

Aroma oil

• Sesame oil “1 tablespoon sesame oil”

Noodles

• Ramen noodles, kind not stated “2 handfuls ramen noodles”

Toppings

• Ground pork or other minced meat “1/2 pound ground pork”
• Boiled or soft egg “1 soft-boiled egg”
• Menma (bamboo shoots) “bamboo shoots”
• Scallion or negi “green onions”
• Sweet corn “corn”
• Mushrooms (shiitake, enoki, shimeji) “mushrooms”

How it is served

• Served in soup from the method

Against the usual Tonkotsu

It has 2 of the 3 parts of the usual Tonkotsu ramen: pork bone (tonkotsu) and scallion or negi. Not on it: chashu.

Less usual for the style: miso (in 21% of Tonkotsu recipes), ground pork or other minced meat (in 14% of Tonkotsu recipes), boiled or soft egg (in 21% of Tonkotsu recipes) and sweet corn (in 14% 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.