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HOW TO COOK RAMEN TONKOTSU SOUP

Tonkotsu soup  INGREDIENTS: 5 to 6 servings 1.25 kg of pork spine 1.25 kg of pork knuckles 50 g kombu 5 l water (reduced to 2 l stock) Tonko...

Tonkotsu soup

 INGREDIENTS:

  • 5 to 6 servings
  • 1.25 kg of pork spine
  • 1.25 kg of pork knuckles
  • 50 g kombu
  • 5 l water (reduced to 2 l stock)

Tonkotsu ramen soup

  • 1 serving
  • 300 ml tonkotsu broth
  • 25 g soy sauce
  • 5 g honteri
  • 1 g salt
  • 1 clove of garlic, chopped

Honteri

A versatile and authentic Japanese Mirin-style sweet spice.

More information

PROCEDURE

Tonkotsu broth

1. Put the water, the washed bones and the kombu in a large saucepan. Measure the distance from the top edge of the pot to the top edge of the water, note this "original water level".

2. Bring to a boil over high heat and allow to continue cooking. Stir the broth with a long wooden spatula and scrape the bottom so that it doesn't burn and so that the foam appears on the surface. Skim off the foam until it no longer appears.

3. Continue boiling the broth for 4 hours, keeping the original water level by topping up the water regularly to keep it the same. Stir the bottom of the pot so it doesn't burn.

4. As soon as the stock becomes milky and thick after 4 hours, start reducing. Do not add any more water. This is a process of thickening the population through reduction. Continue cooking the broth until the volume is reduced to about half. Stir frequently during this phase by scraping the bottom of the pot with the spatula as it can burn easily.

5. Turn off the heat, pour the broth through a sieve into another clean saucepan. If stored overnight, keep the broth in the refrigerator.

Tonkotsu ramen soup

1. Heat 300 g of Tonkotsu broth over low to medium heat. Make sure the broth does not boil.

2. In a ramen bowl, add the soy sauce, honteri, salt and garlic and mix well.

Compilation

1. Pour the hot soup into the ramen bowl with the spices and mix well. Add freshly cooked ramen noodles and 2 tablespoons of aromatic oil to the soup. Add 1 to 3 slices of pork charchu and garnish with a ramen egg. Sprinkle with finely chopped spring onions and sprinkle with chili oil as desired. Serve.