- Cleaning and Blanching the Bones
Place pork bones in a pot, cover with water, and boil for 10 minutes. Drain and rinse thoroughly to remove impurities. This ensures a clean, white broth.
- Long, Rolling
Boil Refill the pot with fresh water and add garlic, ginger, onion, and leek. Boil at high heat for 10-12 hours, topping up water as needed. The broth should stay cloudy and bubbling aggressively.
- Preparing the Tare
Mix soy sauce, mirin, and sake in a small bowl. This seasoning base gives the ramen its signature salty-umami depth.
- Cooking the Noodles
Boil ramen noodles until firm (al dente). Drain and shake off excess water to maintain texture.
- Assembling the Bowl
Add 1-2 tablespoons of tare to the bottom of each bowl. Pour in hot tonkotsu broth. Add noodles, then top with chashu, egg, scallions, mushrooms, and nori. 6.
- Calories :153 kcal%7%
- Protéine:11.8 g%23%
- Glucides :7.3 g%2%
- Graisse:8.9 g%17%
- Sucre:2.1 g%2%
- Sel:1.3 g%19%
- Énergie:640 kJ%10%
Tonkotsu Ramen is one of Japan’s most iconic noodle soups, famous for its rich, creamy, opaque pork bone broth. The broth is made by boiling pork bones at a rolling boil for many hours until the collagen, marrow, and fat emulsify into a silky, milky-white soup. The noodles are thin and firm, designed to hold their texture in the hot broth. Toppings typically include chashu pork, soft-boiled marinated eggs, scallions, mushrooms, and nori. Tonkotsu is not just a dish-it’s a craft. The long cooking time transforms simple bones into a deep, complex broth that is both comforting and intensely flavorful.
