Gyokai Tonkotsu Ramen

What's in it

15 parts read from its 33 ingredient lines, its title and its method.

Broth base

• Pork bone (tonkotsu) “1 kg Pre-boiled pork bones”
• Chicken “300 g Pre-boiled chicken feet”
• Seafood or dashi (kombu, bonito, niboshi) “100 g Niboshi”

Tare and seasoning

• Soy sauce (shoyu) “100 ml Koikuchi shoyu”
• Mirin “40 ml Hon mirin”
• Vinegar “10 ml Apple vinegar”

Aroma oil

• Lard or back fat “300 g Pork fat”

Noodles

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

Toppings

• Chashu “Chashu”
• Pork (other cuts) “500 g Pork arm”
• Menma (bamboo shoots) “Menma”
• Nori “Seaweed”
• Naruto or kamaboko fish cake “Naruto”
• Garlic on top (fried or raw) “Fried garlic”

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 chashu. Not on it: scallion or negi.

Less usual for the style: vinegar (in 21% of Tonkotsu recipes), nori (in 21% of Tonkotsu recipes), naruto or kamaboko fish cake (in 7% of Tonkotsu recipes) and garlic on top (fried or raw) (in 7% 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.