Tonkotsu Ramen

Name: Tonkotsu Ramen
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5kg pork trotters and neck bones; 400g pork belly for chashu; 4 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 4 ramen noodles; 4 soft-boiled soy eggs (ajitsuke tamago); 4 sheets nori; 4 spring onions, sliced; 2 tbsp toasted sesame seeds; bamboo shoots and corn optional toppings

Rich, milky pork bone broth with chashu pork, soft-boiled egg and nori. Simmering the blanched, scrubbed bones for a full 8-12 hours breaks down their collagen and emulsifies it into fat, turning the broth properly milky rather than just clear and thin.

Total time

750 min

Prep

30 min

Cook

720 min

Difficulty

hard

Cuisine

Japanese

Ingredients

1.5kgpork trotters and neck bones

400gpork belly for chashu

4 tbspsoy sauce

2 tbspmirin

1 tbspsake

4ramen noodles

4soft-boiled soy eggs (ajitsuke tamago)

4 sheetsnori

4spring onions, sliced

2 tbsptoasted sesame seeds

bamboo shoots and cornoptional toppings

Instructions

Blanch pork bones, drain, scrub clean. Cover with fresh water and simmer 8–12 hours until milky.

Roll pork belly tightly, tie. Braise in soy, mirin and sake 2 hours. Slice for chashu.

Season broth with salt and a little soy.

Cook ramen noodles separately.

Assemble: noodles in bowls, ladle hot broth over, arrange chashu, egg, nori and toppings.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

Protein

2.6g

Fat

0.3g

Carbs

10.4g

Fiber

0.8g

Sodium

906mg

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