Homemade Creamy Tonkotsu Ramen

Ingredients

• 2 pounds (900g) pork bones 2 pounds (900g) pork bones
• 1 pound (450g) pork belly 1 pound (450g) pork belly
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 2-inch (5cm) piece of ginger, sliced 2-inch (5cm) piece of ginger, sliced
• 8 cups (1.9 liters) water 8 cups (1.9 liters) water
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (235ml) whole milk 1 cup (235ml) whole milk
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon white pepper 1 teaspoon white pepper
• 4 servings of ramen noodles 4 servings of ramen noodles
• 4 soft-boiled eggs 4 soft-boiled eggs
• 1 cup (150g) bamboo shoots 1 cup (150g) bamboo shoots
• 4 sheets nori (seaweed) 4 sheets nori (seaweed)
• 4 green onions, sliced 4 green onions, sliced

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 45g (Sugars: 5g)
• Protein: 40g
• Fiber: 3g
• 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, heat the vegetable oil over medium heat. Add the garlic, onion, and ginger, and sauté until fragrant.
3. 3.
   Add the roasted pork bones to the pot and pour in the water and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 6-8 hours, skimming off any impurities that rise to the surface.
4. 4.
   After simmering, remove the pork bones from the broth and strain the liquid through a fine-mesh sieve. Return the broth to the pot.
5. 5.
   In a separate pan, cook the pork belly slices over medium heat until browned and crispy on both sides. Set aside.
6. 6.
   Add the milk, soy sauce, mirin, sesame oil, salt, and white pepper to the broth. Simmer for an additional 30 minutes to allow the flavors to meld together.
7. 7.
   Cook the ramen noodles according to the package instructions. Drain and set aside.
8. 8.
   To assemble the ramen bowls, divide the noodles among four bowls. Ladle the hot broth over the noodles and top with slices of pork belly, soft-boiled eggs, bamboo shoots, nori, and green onions.

Treat your ingredients with care...

• Pork belly — For extra tenderness, marinate the pork belly in a mixture of soy sauce, mirin, and ginger for at least 2 hours before cooking.
• Soft-boiled eggs — To achieve the perfect soft-boiled eggs, cook them for exactly 6 minutes and then transfer them to an ice bath to stop the cooking process.
• Ramen noodles — Cook the noodles until they are al dente to maintain a satisfying chewiness.

Tips & Tricks

• For a spicier kick, add a dollop of chili oil or chili paste to your bowl of ramen.
• Customize your toppings by adding corn, bean sprouts, or sliced mushrooms.
• If you prefer a thicker broth, simmer it for an additional 30 minutes to reduce and concentrate the flavors.
• To save time, you can use store-bought ramen noodles instead of making them from scratch.
• Leftover broth can be frozen and used for future ramen cravings.

Serving advice

Serve the homemade creamy tonkotsu ramen piping hot in large bowls. Encourage your guests to mix the toppings and noodles into the broth for a harmonious blend of flavors.

Presentation advice

Garnish each bowl of ramen with a sprinkle of sesame seeds and a drizzle of sesame oil for an added touch of elegance. Arrange the toppings in an aesthetically pleasing manner to create an appetizing visual appeal.