RCI-ND.005.0168.001
Tonkotsu Ramen
is ramen noodles served in rich and fatty pork broth usually garnished with a variation of toppings (most of the time pork cutlets, green onions, and hard-boiled eggs split in two). There are many variations to this recipe.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- eggs in shells12 unit
- Diced pork hock meat (leftovers from recipe above)1 lb
- green onions cut into 1 inch pieces3 unit
- thumb sized piece of ginger sliced1 unit
- cloves of garlic sliced2 large
- 1/2 cup
- cooking wine/sake/sherry2 Tablespoons
- 2 Tablespoons
- 1/2 cup
Method
1
Boil 12 eggs in a pot of water for 6-7 minutes until soft-boiled, then transfer to an ice bath to cool completely and peel.
15 minutes
2
Set aside.
3
Heat oil in a large pot or Dutch oven over high heat, then add the diced pork hock meat and sear until browned on all sides, approximately 5 minutes.
5 minutes
4
Add sliced ginger and garlic to the pot with the pork, stirring constantly for 1-2 minutes until fragrant.
2 minutes
5
Pour the soy sauce mixture into the pot and bring to a boil, then reduce heat to low and add green onion pieces.
3 minutes
6
Cover and simmer for 3-4 hours, stirring occasionally, until the pork is very tender and the broth is deeply flavored and rich.
210 minutes
7
Return broth to the pot and keep warm over low heat.
8
Cook fresh ramen noodles according to package directions in a separate pot of boiling water until tender, then drain and divide among 4 bowls.
3 minutes
9
Top each bowl with peeled soft-boiled eggs, halved or quartered.