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TONKOTSU RAMEN

cook:

1 h 30 min

Picture for TONKOTSU RAMEN

7,277,246 views  Tonkotsu ramen: less an essential skill and more a right-of-passage for the modern home cook. And, you know, an essential part of Japanese culture and day-to-day life. Sure, it takes two some-odd days to make, and sure, you can burn your hands on the alkaline salt, and sure, getting every element just right is a constant barrage of challenges. But with that first steamy slurp comes a superlative sense of accomplishment - not to mention, a truly delicious dinner.

2 Servings

US

original

metric

INGREDIENTS

For the marinated soft boiled eggs

For the marinated soft boiled eggs

Soft boiled eggs

Soft boiled eggs

Soy sauce

Soy sauce

Mirin

Mirin

Water

Water

For The Tare

For The Tare

Vegetable oil

Vegetable oil

Dried anchovies

Dried anchovies

Soy sauce

Soy sauce

Mirin

Mirin

Bonito flakes

Bonito flakes

Sake

Sake

For The Tonkotsu Broth

For The Tonkotsu Broth

of pigs feet, cut into 1 inch thick pieces

4 pounds of pigs feet, cut into 1 inch thick pieces

onion, cut into quarters

1 onion, cut into quarters

scallions, chopped

7 scallions, chopped

knob fresh ginger, chopped

3 inch knob fresh ginger, chopped

For The Homemade Ramen Noodles

For The Homemade Ramen Noodles

Baking soda

Baking soda

All purpose flour

All purpose flour

Water

Water

Bread flour

Bread flour

For The Chashu Pork

For The Chashu Pork

garlic

2 cloves garlic

ginger

1 ginger

green onions

2 green onions

of Soy Sauce

½ cup of Soy Sauce

of mirin

½ cup of mirin

fish Sauce

¼ cup fish Sauce

of plain white sugar

½ cup of plain white sugar

piece of pork belly

1 piece of pork belly

For the Ramen Assembly

For the Ramen Assembly

Sliced chashu pork

Sliced chashu pork

Cooked ramen noodles

Cooked ramen noodles

Tare

Tare

Tonkotsu broth

Tonkotsu broth

Nori (dried seaweed)

Nori (dried seaweed)

Scallions

Scallions

Menma

Menma

DIRECTIONS

1.

For the Tonkotsu broth:

1.

https://youtu.be/2U_0OlCizx0?t=210

2.

For the Chashu pork:

1.

https://youtu.be/NCHOyqMUj4o?t=34

2.

For the Marinated Soft Boiled Eggs

1.

Take some soft boiled eggs and shock them in an ice bath. Once you’ve done that peel the eggs and prepare your marinade.

Soft boiled eggs

Soft boiled eggs

2.

For your marinade you’re going to combine equal parts soy sauce and mirin. For every part soy sauce and mirin you add, you’re going to add 4 parts water. Mix to combine.

Soy sauce

Soy sauce

Mirin

Mirin

Water

Water

3.

Add your eggs to the marinade. They are going to float but just make sure there is enough marinade in your bowl to theoretically cover them.

4.

Cover them with plastic wrap and place in the fridge for at least 2 hours and up to 24 hours.

5.

For The Tare

1.

Heat some vegetable oil over medium-high heat and add dried anchovies. Let them cook for about 3-4 minutes without stirring. You want to create a nice fond on the bottom of the pan.

Vegetable oil

Vegetable oil

Dried anchovies

1 ½ cups Dried anchovies

2.

Add soy sauce and mirin. Stir to combine before adding some bonito flakes. Stir to combine and let it heat up for a second before removing from the heat to let the bonito dried fish flakes steep for a little bit. Place back on heat.

Soy sauce

½ cup Soy sauce

Mirin

½ cup Mirin

Bonito flakes

Bonito flakes

3.

Add sake and cook off alcohol. Strain and set aside.

Sake

3 ½ tbsp Sake

4.

For the Tonkutsu Broth

1.

In a large stock pot, add your pigs feet and cover with water. Bring to a simmer until grey foam / scum floats to the top.

of pigs feet, cut into 1 inch thick pieces

4 pounds of pigs feet, cut into 1 inch thick pieces

2.

Strain using a colander. With a chopstick, scrape out as much of the grey gunk as you can from each pigs feet piece while rinsing them under cold water.

3.

Rinse out the pot, and place the pigs feet back in, adding enough water to cover while bringing to a rolling simmer.

4.

While the water is being brought to a simmer, in a nonstick pan add the onion, scallions, and ginger (all chopped according to ingredient list). Cook over a high heat until they have some nice color on them, and then place directly into stock pot with the pigs feet.

onion, cut into quarters

1 onion, cut into quarters

scallions, chopped

7 scallions, chopped

knob fresh ginger, chopped

3 inch knob fresh ginger, chopped

5.

Cook broth at a rolling simmer for 12 hours.

6.

When finished, strain - but save the broth this time! Put the broth in a pot. Place that pot into a bowl that has ice and a little bit of water in it so that it will cool faster. Store in some sealable jars and save for later!

7.

For the Ramen Noodles

1.

Start by baking baking soda in a 250°F oven for 1 hour. Add mixture with water making sure it dissolves completely.

Baking soda

2 tsp Baking soda

Water

4 oz Water

2.

In a mixing bowl add all purpose flour along with your alkaline water mixture. Stir to combine with a large wooden spoon. You want to make a shaggy but cohesive ball of dough. If needed add a little extra water.

All purpose flour

240 g All purpose flour

3.

Once it’s combined, pat into a disc, dust it with bread flour, and cover. Let it rest for 30 minutes.

Bread flour

Bread flour

4.

Once it’s rested for 30 minutes, remove from bowl and lightly dust it with flour. Roll your dough out and then fold into thirds, and then into thirds again. Roll out just a little bit and then wrap in plastic wrap and let rest for 30 more minutes.

5.

On a stand mixer attach your pasta attachment. Remove dough from plastic wrap and dust with bread flour. Give it one pass on your pasta rollers widest setting. Fold into thirds, rotate 90° and pass it through again on your pasta press at about a 2 or 3. If it seems to long, give it a chop in half.

6.

Dust with bread flour again, before passing though your noodle cutter attachment. Add some more bread flour and twist into little nests on a rimmed baking sheet that’s also been dusted with bread flour.

Bread flour

Bread flour

7.

Place noodles in boiling water and cook no longer than 3 minutes checking for doneness at 90 seconds.

8.

For the Chashu Pork

1.

Peel and roughly chop ginger, cloves of garlic, and green onions and place into a bowl.

garlic

2 cloves garlic

ginger

1 ginger

green onions

2 green onions

2.

Add soy sauce, mirin, fish sauce, and plain white sugar then whisk thoroughly together.

of Soy Sauce

½ cup of Soy Sauce

of mirin

½ cup of mirin

fish Sauce

¼ cup fish Sauce

of plain white sugar

½ cup of plain white sugar

3.

Roll the pork belly up like carpet followed by tying down with butcher twine.

piece of pork belly

1 piece of pork belly

4.

Tie every half-inch along the pork belly with a surgeons knot, or whatever knot seems fit.

5.

Place the pork belly into a sealed bag with the marinade giving the meat a few turns to fully coat it in the marinade.

6.

Carefully vacuum seal the bag (be sure to seal it enough for juices to not be sucked into your vacuum.).

7.

Roll around a few times to coat the meat.

8.

Place the meat into the sous vide with a temperature of 170°F for 6-8 hours.

9.

Remove from sous vide from the water bath and place on a rimmed baking sheet with a wire rack. Place under a broiler with the round side facing upward until brown and crisp.

10.

For the Ramen Construction

1.

In the bottom of a bowl place a few Tbsp of the tare along with a few ladle-fulls of hot broth.

Tare

Tare

Tonkotsu broth

Tonkotsu broth

2.

Remove noodles from water and vigorously shake them and then place them in the broth.

Cooked ramen noodles

Cooked ramen noodles

3.

Into the back of the bowl goes 1-2 slices of the chashu pork, and along the side goes a single sheet of nori.

Sliced chashu pork

Sliced chashu pork

Nori (dried seaweed)

Nori (dried seaweed)

4.

Cut in half one of the marinated soft boiled eggs and place on the opposite side of the nori.

For the marinated soft boiled eggs

For the marinated soft boiled eggs

5.

Add a handful of scallions and some spicy menma if you’d like, but it’s not necessary.

Scallions

Scallions

Menma

Menma

6.

Serve and enjoy!

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