Tonkotsu Ramen Broth Recipes

INSTANT POT® TONKOTSU RAMEN BROTH

Steps:

• Place the pork bones into a large pot and cover with water. Bring to a boil over medium-high heat and cook at a rolling boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm the olive oil in the pot. Add leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn Saute mode off.
• Place the cleaned pork bones into the inner pot on top of the onion mixture. Add 4 cups of water. Place the lid onto the Instant Pot®, with the vent set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes, or turn vent to Venting.
• Remove lid and carefully remove the inner pot. Strain the stock in a cheesecloth-lined colander that is placed on top of a large saucepan. Set aside. Remove any remaining meat from bones and set aside.
• Season strained broth with salt and pepper. Add in dashi and remaining 1 cup water. Stir in soy sauce. Bring broth to a slow boil over medium-low heat; turn heat down to a simmer. Scoop out 1/3 cup of the broth into a bowl. Add the miso into the bowl and "soften" the miso with a spoon, dissolving it into the broth. Return this paste to the saucepan. Mix paste into the broth and combine well. Add spinach to the broth. Continue simmering for 10 minutes (do not bring to a boil).
• Meanwhile, bring water to a boil in a pot. Add ramen noodles and cook until soft, about 2 minutes. Drain and rinse and place a good handful into a serving bowl. Pour tonkotsu broth into the bowl using a ladle. Add the pulled meat from the bones atop the noodles; add the spinach.

TONKOTSU RAMEN BROTH

Steps:

• Place the pork and chicken bones in a large stock pot, cover in water, bring to a boil, remove from heat, drain, rinse, and scrub the bones clean.
• Meanwhile, heat the oil in a cast iron skillet over medium-high heat, add the onion quarters, cloves of garlic and slices of ginger and lightly char on all sides.
• Place the cleaned bones back in the large stock pot along with the charred vegetables and the remaining ingredients, except the konbu, top with 2 inches of water, and bring to a rolling boil, skimming off any scum before reducing the heat to simmer, covered, for 12-16 hours.
• 5 minutes before ending the simmer, add the konbu and let it simmer for 5 minutes.
• Strain and discard the solids with a fine mesh strainer, optionally also straining with a cheesecloth to remove the finer particles from the broth.
• Either skim the fat off the top with a ladle or chill in the fridge overnight and then remove the fat that solidifies on top of the broth before reheating it.

JAPANESE TONKOTSU RAMEN RECIPE

Steps:

• Bring 8 cups of water to a boil in a large pot. Add tonkotsu soup base and stir until dissolved.
• Add kikurage mushrooms, reduce heat to low, cover, and simmer for at least 20-25 minutes as you continue with the recipe.
• (For the noodles & eggs) Fill a medium-large pot 3/4 full of water, cover, and bring to a boil on high heat.
• Gently lower eggs into the medium pot of boiling water and boil for 7-10 minutes (7 for soft, 10 for hard-boiled). Prepare an ice bath for the eggs by adding 1/2 ice and 1/2 cold water to a medium bowl. Important: keep boiling water for step 5!
• When the eggs have cooked, place them in the ice bath for 2-3 minutes. Peel the eggs by cracking on a hard surface and rolling until shell becomes loose. Remove the shells and keep warm.
• If adding your own protein, cook during this step, cut into thin slices, and keep warm.
• If adding spinach, saute during this step and keep warm.
• Add ramen noodles to the medium pot of boiling water from step 3 and cook for 3-4 minutes.
• Drain using a colander and rinse the noodles under warm water.
• Divide cooked noodles between soup bowls, ladle the tonkotsu broth over the noodles, and add your favorite toppings: corn, green onions, nori (seaweed), sesame chili oil, and togarashi (spicy!).
• (Optional) serve with halved eggs, prepared protein, and/or sauteed spinach.
• Enhance your experience with a playlist (takeoutkit.com/playlists).

TONKOTSU RAMEN

Steps:

• Combine the soy, sake, mirin, sugar, garlic and green onions in a ziploc bag large enough to hold the pork belly. Stick a straw in the bag and seal the ziploc bag up against it (so the straw is the only opening). Suck as much of the air out as you can and seal.
• Sous vide the pork for 10-11 hours at 170F.
• Remove pork from the ziploc bag. Discard the bag and marinade.
• Let the chashu pork belly cool completely.
• Slice across the chashu pork (so you get bacon like slices) - into 8-12 slices about 1/8 to 3/16 inches thick. Reserve. You won't need all the pork for 4 servings.
• Combine all the ingredients in a small sauce pan. Simmer at the lowest setting for about an hour. Top up with a bit of chicken stock if needed.
• Remove the bacon.
• Combine all ingredients in a small sauce pan and simmer at the lowest setting for about 5 minutes.
• Bring enough water to cover the eggs to a boil. If you have a way to prick the eggshell do it. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.
• Submerge the eggs in cold or ice water to chill. This stops the egg yolks from continuing to set up. Peel. Cut in half right before you serve your tonkotsu ramen.
• Boil the ramen noodles in plenty of water as directed by the packaging. If there's no translation on the packaging usually its 4 minutes. You don't need to salt the water.
• Cook the mushrooms along side the noodles - you just want them softened.
• Gently fry the chashu pork in a non-stick skillet until lightly browned.
• Place 1/4 of whichever tare you are using in the bottom of four bowls.
• Ladle in about 1/2 cup of the tonkotsu broth into each of the bowls and stir to mix.
• Add the noodles. Pour in another 1 1/2 cups of the tonkotsu broth per bowl.
• Top with the egg, mushrooms, pork and green onions.