Kumamoto Ramen with Rich Tonkotsu Broth

Recipe

Kumamoto Ramen with Rich Tonkotsu Broth

Savory Delight: Indulge in the Creamy Goodness of Kumamoto Ramen

4.7 out of 5

Experience the authentic flavors of Japanese cuisine with this Kumamoto Ramen recipe. This dish originates from the Kumamoto region in Japan and is known for its rich and creamy tonkotsu broth, tender chashu pork, and perfectly cooked noodles.

Jan Dec
Noodle Dish› Kumamoto ramen
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes (excluding marinating time)

Cooking time

8 hours

Total time

8 hours and 30 minutes (excluding marinating time)

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Low carb, High protein, Dairy-free, Nut-free

Allergens

Soy, Garlic, Onion, Sesame

Not suitable for

Vegetarian, Vegan, Gluten-free, Paleo, Keto

Ingredients

Nutrition

  • Calories (kcal / KJ): 650 kcal / 2720 KJ
  • Fat: 25g (Saturated Fat: 8g)
  • Carbohydrates: 60g (Sugars: 8g)
  • Protein: 45g
  • Fiber: 4g
  • Salt: 3g

Preparation

  1. 1.
    Preheat the oven to 400°F (200°C). Place the pork bones on a baking sheet and roast for 30 minutes until browned.
  2. 2.
    In a large pot, add the roasted pork bones, water, onion, garlic, and ginger. Bring to a boil, then reduce the heat and simmer for 6-8 hours, skimming off any impurities that rise to the surface.
  3. 3.
    Remove the pork bones from the broth and strain the broth through a fine-mesh sieve. Return the broth to the pot and keep it warm over low heat.
  4. 4.
    In a separate bowl, combine soy sauce, mirin, sake, vegetable oil, sugar, miso paste, and sesame oil to make the chashu pork marinade.
  5. 5.
    Place the chashu pork in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
  6. 6.
    Preheat the oven to 325°F (160°C). Remove the chashu pork from the marinade and place it in a baking dish. Cover with foil and bake for 2 hours until tender.
  7. 7.
    Remove the chashu pork from the oven and let it cool. Slice the pork into thin pieces.
  8. 8.
    Cook the ramen noodles according to the package instructions. Drain and set aside.
  9. 9.
    In a small saucepan, bring water to a boil and cook the eggs for 6 minutes for a soft-boiled consistency. Peel and set aside.
  10. 10.
    To serve, divide the cooked ramen noodles among four bowls. Ladle the hot tonkotsu broth over the noodles. Top with chashu pork slices, soft-boiled eggs, green onions, and bamboo shoots.
  11. 11.
    Optional: If you prefer a thicker broth, mix cornstarch with a little water to make a slurry. Slowly add the slurry to the broth while stirring continuously until desired thickness is achieved.
  12. 12.
    Serve the Kumamoto Ramen hot and enjoy!

Treat your ingredients with care...

  • Pork bones — Roasting the pork bones before simmering them enhances the depth of flavor in the broth.
  • Chashu pork — Marinating the pork overnight allows the flavors to penetrate the meat, resulting in a more flavorful and tender chashu pork.

Tips & Tricks

  • For a spicier kick, add a dollop of chili oil or chili paste to your bowl of Kumamoto Ramen.
  • Customize your toppings by adding sliced mushrooms, nori seaweed, or bean sprouts.
  • If you prefer a thicker broth, you can add a cornstarch slurry to achieve the desired consistency.
  • Make extra chashu pork and freeze it for future ramen cravings.
  • To save time, you can use store-bought ramen noodles instead of making them from scratch.

Serving advice

Serve the Kumamoto Ramen hot in individual bowls. Encourage your guests to mix the toppings and noodles with the flavorful broth before enjoying each spoonful.

Presentation advice

Garnish the Kumamoto Ramen with a sprinkle of sesame seeds and a drizzle of sesame oil for an added visual appeal. Serve it with chopsticks and a soup spoon to fully embrace the Japanese dining experience.

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