Black Garlic Oil Tonkotsu Ramen (Kumamoto Style)

What's in it

16 parts read from its 37 ingredient lines and its title.

Broth base

• Pork bone (tonkotsu) “1 kg Pre boiled pork bone”
• Chicken “500 g Chicken carcass”
• Seafood or dashi (kombu, bonito, niboshi) “12 g Hidaka Kombu”
• Vegetable or mushroom “3 pc DRIED SHIITAKE MUSHROOMS”

Tare and seasoning

• Soy sauce (shoyu) “80 ml Usukuchi Shoyu”
• Mirin “70 ml Hon Mirin”

Aroma oil

• Black garlic oil (mayu) a heading in the list
• Lard or back fat “300 g Pork fat”

Noodles

• Homemade noodles (kansui or baking soda) made in the recipe

Toppings

• Chashu “2 slice Chashu”
• Pork (other cuts) “500 g Pork shoulder”
• Shrimp or other seafood “20 g Dried Scallops”
• Marinated egg (ajitama) “1 pc Ajitama”
• Menma (bamboo shoots) “1 pc Menma”
• Scallion or negi “1 pc Spring onions”
• Wood ear mushroom (kikurage) “1 pc Sliced black fungus”

Against the usual Kumamoto

It has 2 of the 3 parts of the usual Kumamoto ramen: pork bone (tonkotsu) and black garlic oil (mayu). Not on it: garlic on top (fried or raw).

Tonkotsu, often blended with chicken, with medium-thick noodles, black garlic oil (mayu) and fried garlic.