Tonkotsu Ramen At Home Recipe

I have tested a broth that rivals my favorite ramen shop. Through hours of simmering pork bones, chicken carcasses, and a blend of unique aromatics, I created Authentic Japanese Ramen that sings with flavor. Each ingredient unveils a secret layer that invites me to savor the excellence of this dish.

I always get excited when I try to recreate authentic Japanese flavors in my kitchen and this Tonkotsu Ramen At Home recipe is no exception. I wanted something that could rival my local ramen joint so I started by using 5 lbs of pork bones and 2 lbs of chicken carcasses to build a deep, rich broth.

I tossed in a large, roughly halved onion with a head of garlic sliced in half horizontally and a 3 inch piece of ginger, all into 4 quarts of water. Then, I added 2 tablespoons of sake and 1 tablespoon of salt to really unlock the flavors.

Once the broth was simmering away, I mixed in a package of fresh ramen noodles and later topped it with thin slices of chashu pork, soft boiled eggs cut in halves, green onions, a handful of menma, and a couple of dried shiitake mushrooms. I even garnished it with nori sheets.

This recipe is a little experiment that totally delivers that authentic Japanese ramen vibe.

Why I Like this Recipe

1. I really like how the broth simmers for hours to bring out all the flavors from the pork bones and chicken carcasses, making it super rich and satisfying.
2. I love that it reminds me of my local ramen shop but I get to enjoy it at home, feelin like a top chef even if I mess up a bit sometimes.
3. I appreciate how the recipe includes fun toppings like chashu pork, soft boiled eggs, and nori which makes every bite interesting and personal.
4. I like that despite all the steps, the instructions are simple enough for me to follow easily, even if I need to adjust the salt or skim off some fat here and there.

Ingredients

• Pork bones provide rich protein and collagen, giving the broth deep umami and a silky texture.
• Chicken carcasses add extra flavor and natural protein, making the broth hearty and well-rounded.
• Onions bring a bit of natural sweetness and fiber which helps balance the savory flavors.
• Garlic introduces a sharp, spicy kick as well as vitamins that boost the overall taste.
• Ginger offers an aromatic, zesty warmth that lifts the broth and makes it lively.
• Sake helps clean the bones and imparts a subtle sweetness enhancing the savory depth.

Ingredient Quantities

• 5 lbs pork bones (use leg bones, trotters or marrow bones if you can find em)
• 2 lbs chicken carcasses or backs
• 4 quarts water
• 1 large onion, roughly halved
• 1 head garlic, sliced in half horizontally
• 3 inch piece ginger, smashed lightly
• 2 tablespoons sake (this helps clean the bones and add flavor)
• 1 tablespoon salt (plus extra to taste later)
• 1 package fresh ramen noodles (around 400 g)
• About 300 g chashu pork, sliced thin (optional but recommended)
• 2 soft boiled eggs, peeled then halved
• 1/2 cup sliced green onions
• A handful of menma (fermented bamboo shoots)
• 2 dried shiitake mushrooms (optional add for extra umami)
• Nori sheets (for serving and garnish)

How to Make this

1. First, put the pork bones and chicken carcasses in a pot full of water and bring it to a boil for about 10 minutes. Then drain the pot and give the bones a good rinse so you get rid of any gunk.

2. Now, fill a clean big pot with 4 quarts of water and add the cleaned bones along with the onion, garlic, ginger, and if you’ve got them, the dried shiitake mushrooms. Stir in the sake and 1 tablespoon of salt.

3. Bring everything to a boil again, then lower the heat so it simmers and skim off any foam or fat that rises to the top.

4. Let the broth simmer gently for at least 8 hours (you can go up to 12 hours for a richer flavor) and add a bit more water if needed.

5. Once the long simmer is done, strain the broth to remove all the bones and solids, leaving you with a smooth, creamy stock.

6. While the broth is simmering, get a separate pot of water boiling and cook the fresh ramen noodles according to the package instructions until they are just al dente.

7. Taste the broth and adjust with extra salt if needed before bringing it back to a boil.

8. Place the cooked noodles in bowls and pour the hot broth right over them.

9. Top each bowl with slices of chashu pork, soft boiled egg halves, a handful of menma, sliced green onions, and a sheet of nori for garnish.

10. Serve your tonkotsu ramen hot and enjoy a bowl thats just as satisfying as your local ramen joint. Enjoy!

Equipment Needed

1. A large pot to boil the pork bones and chicken carcasses
2. A colander for draining and rinsing the bones
3. A heavy-duty stock pot for simmering the broth
4. A stirring spoon to mix in the ingredients
5. A sharp knife and a cutting board for prepping the onion, garlic, and ginger
6. A medium pot for boiling the ramen noodles
7. A strainer or fine sieve to strain the broth once its done
8. Serving bowls for the finished ramen
9. Measuring cups and spoons for the sake and salt amounts

FAQ

Tonkotsu Ramen At Home Recipe Substitutions and Variations

• For the pork bones, if you cant find ’em, try using beef marrow bones or ham hocks instead, they’ll still give you that rich flavor.
• If you dont have chicken carcasses, turkey carcasses or even extra chicken wings can be a good substitute.
• If you can’t get fresh ramen noodles, dried noodles work fine too but be sure to adjust the cooking time slightly.
• If chashu pork isn’t available, go with slow cooked pork belly or even a well-browned brisket to get that savory taste.
• In case you dont have menma, pickled bamboo shoots are a great alternative or you could add a bit more shiitake mushrooms for extra umami.

Pro Tips

1. Always make sure to rinse your bones really well after that first boil so you get rid of all the gunk – if you skip this step you might end up with a broth that has unwanted flavors.
2. Don’t forget to skim off the foam and fat as the broth simmers; even though it might seem like extra work, doing so keeps the broth clear and improves the taste alot.
3. Letting your broth simmer for hours really brings out the flavor, so try not to rush it even if it means keeping an eye on the pot and topping it off with extra water if needed.
4. When you cook your noodles, use a separate pot so they don’t get overcooked or turn mushy in the broth; proper al-dente noodles make the finish to the dish so much better.