Tonkotsu Ramen
RAMEN KAONASHI · ramenkaonashi.com · 2020
Against 492 ramen recipes
Tonkotsu ramen, with 3 of the 3 usual parts.
What's in it
12 parts read from its 32 ingredient lines and its title.
- Broth base
- Pork bone (tonkotsu) “1.7 kg Pork bones”
- Seafood or dashi (kombu, bonito, niboshi) “1 pc Rishiri Kombu”
- Tare and seasoning
- Soy sauce (shoyu) “100 ml Light Shoyu”
- Mirin “50 ml Hon Mirin”
- Vinegar “20 ml Apple Vinegar”
- Aroma oil
- Lard or back fat “1 pc Pork fat”
- Noodles
- Homemade noodles (kansui or baking soda) made in the recipe
- Toppings
- Chashu “1 pc Chashu”
- Shrimp or other seafood “200 g Mussels”
- Menma (bamboo shoots) “1 pc Menma”
- Scallion or negi “1 pc Spring onions”
- Wood ear mushroom (kikurage) “1 pc Black fungus”
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: vinegar (in 21% of Tonkotsu recipes) and shrimp or other seafood (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.
Ingredients as published (32)
CHASHU
- 500 g Pork berry
- 300 ml Water
- 100 ml Cooking sake
- 3 pcs Ginger
- 70 ml Koikuchi Shoyu
- 30 ml Mirin
- 2 tbsp Sugar
STEP 2 : RAMEN SAUCE
- 250 ml Water
- 200 g Mussels
- 100 ml Light Shoyu
- 30 ml Koikuchi Shoyu
- 50 ml Hon Mirin
- 30 ml Cooking Sake
- 20 ml Apple Vinegar
- 50 g Sake Kasu
- 1 tbsp Honey
- 10 g Sea Salt
- 1 pc Rishiri Kombu
STEP 3 : TONKOTSU SOUP (BROTH)
- 1.7 kg Pork bones
- 2 pcs Pork leg
- 1 pc Pork fat
STEP 4 : NOODLES(麺)
- 90 ml Water
- 3 g Kansui
- 3 g Salt
- 300 g Ramen Flour
STEP 5 : TOPPINGS(トッピング)
- 1 pc Spring onions
- 1 pc Chashu
- 1 pc Black fungus
- 1 pc Menma
STEP 6 : TONKOTSU RAMEN(豚骨ラーメン)
- 30 ml Ramen sauce
- 130 g Noodles
- 300 ml Soup
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