Tonkotsu Ramen
12 hours (broth), 30 min (assembly)
4 servings
Advanced
Creamy, rich pork bone broth simmered for hours creates the ultimate comfort bowl. The milky-white tonkotsu base is the hallmark of Hakata-style ramen.
Ingredients
Broth:
- • 2kg pork bones (femur and trotters)
- • 1 whole chicken carcass
- • 8 cloves garlic, smashed
- • 2 onions, halved
- • 4L water
Assembly:
- • 600g fresh ramen noodles
- • 4 soft-boiled eggs (ajitsuke tamago)
- • 400g chashu pork belly, sliced
- • 4 sheets nori seaweed
- • Menma (bamboo shoots)
- • Green onions, sliced
- • Sesame oil
- • White sesame seeds
Instructions
Step 1: Prepare Broth (12 hours)
Blanch bones 10 minutes, rinse. Add to pot with water, boil vigorously 12 hours, adding water as needed. Broth should turn milky white.
Step 2: Cook Noodles
Boil ramen noodles 2-3 minutes until al dente. Drain immediately.
Step 3: Assemble Bowls
Place noodles in bowls, ladle hot broth over. Top with chashu, egg halves, nori, menma, green onions. Drizzle sesame oil.
Wine Pairing
Off-Dry Riesling (Premier Choice)
German Kabinett Riesling's touch of sweetness balances the rich pork broth while acidity cuts through the fat.
Beaujolais
Light-bodied Gamay with bright acidity complements the umami-rich broth without overwhelming delicate flavors.