Homemade Tonkotsu Ramen (Placeholder)

Homemade Tonkotsu Ramen

This recipe captures the version of tonkotsu ramen I’ve refined over dozens of batches. It balances a creamy pork bone broth with a bright shoyu tare and carefully layered toppings.

Broth Game Plan

• Pressure-cook pork bones for 45 minutes to extract collagen quickly.
• Simmer uncovered for another 6–8 hours, skimming aggressively to keep the broth silky.
• Finish with an immersion blender to emulsify the fats and proteins.

Toppings

• Torched chashu pork belly marinated in sake, soy, and mirin
• Ajitama eggs bathed in the same tare for 6 hours
• Quick-pickled bamboo shoots for a hit of acid
• Charred corn and garlic oil for sweetness and aroma

Serving Notes

Serve the noodles al dente, add tare to the bowl first, pour in the broth, then layer toppings starting with the chashu. Finish with a drizzle of black garlic oil and a sprinkle of toasted sesame seeds.

1. Day 1 — roast bones, soak aromatics, prep tare base
2. Day 2 — pressure cook broth, simmer, strain, emulsify
3. Day 3 — finish toppings, boil noodles, plate and serve

tare:
soy_sauce: 180
mirin: 60
sake: 60
kombu: true

The broth should coat the back of a spoon like velvet—if it runs thin, keep simmering.

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Enjoy the slurp.