Tonkotsu Ramen

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Tonkotsu Ramen

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Adjust Servings:
4 portion Fresh Ramen Noodle
Tonkotsu Broth
2 Pig Trotters; cut to 1" disks
2 Chicken Carcass
1 Brown Onion; halved
8 cloves Garlic
1 inch Ginger; roughly chopped and bruised
1 stalk Leek; cut to 2 inch lengths
12 stalks Scallions; white part
6 pcs Dried Mushroom; soak and reserve water
Slab of pork fat back
Chashu Topping
400 g Pork Belly slab
2/3 cup Water
1/3 cup Sake
1/2 cup Soy Sauce
3 Tbsp. Sugar
2 inch Ginger; slice
1 stalk Scallion; cut to 2 inch length
Ajitsuke Tamago Topping
2 Eggs
2 Tbsp. Soy Sauce
2 Tbsp. Mirin
6 Tbsp. Water
Other Topping
1 pc Black Fungus Mushroom
Black Garlic Oil
Nori Roasted Seaweed
Soy Sauce
Sesame Paste
Miso Paste
Sesame Oil
Chili Oil
Shichimi Togarashi


  • Tonkotsu Broth

  • Chashu Topping

  • Ajitsuke Tamago Topping

  • Other Topping

  • Seasoning






In a heavy stock pot, put in bones and carcasses. Add water to cover the bones and bring to boil over high heat.Once boiling, leave it for another 5 mins.

Drain and wash pot. Clean bones from all the blood and scums. This will cause the broth to turn brown instead of milky white.

Return cleaned bones into pot with all broth ingredients to the pot. Add enough clean water to just cover ingredients. Bring to a boil over high heat.

Once boiling, skim off scums that appears on top. This can take up to 30 mins.

Lower heat to simmer for 4 hours minimum. For a better deeper flavor where time allows, let to go up to 12 hours. Keep a watch out on the water level. From time to time, add more water to the original level when you just started.

Take out the pork fats slab carefully as it is super tender and breaks easily. Finely minced and set aside as broth topping.

Sieve broth into another clean pot. Set aside.



In a frying pan, bring 2 tbsp oil over high heat. Brown the pork belly on all sides starting with fats side. This will take about 10 mins.

In a saucepan, put together all chashu seasoning and ingredients. Add in pork belly, ginger and scallion. Bring it to a boil.

Once boiling, lower heat to low and simmer. Turn occasionally. Let it cook for a bout an hour or till sauce left about half a cm in the pot. Don’t go away at this stage as sauce will burn easily. When the sauce is bubbly and thick, it is done.

Set the meat aside to cool. Slice to 0.5 cm thickness before serving. Serve as it is or lightly torch it to give it a char.


Ajitsuke Tamago

In a sauce pan, add enough water to cover eggs completely. Bring it to a boil without the egg.

Once boiled, turn heat to medium. Gently place eggs from the fridge into the pot. Make sure its on simmer. Eggs shouldnt be rolling around the pot. Let sit for 6 mins.

Take the eggs out and let it sit under cold water. Peel eggs carefully under running water as they are soft and delicate.

Place eggs into a sandwich bag together with seasoning. Cover and let sit in the fridge for 4 hours or overnight.

Cut to half when serving.


Black Fungus mushroom

Blanch in hot water for 3 minutes and sliced thinly.


Cook Noodle and Serve

Bring a pot of water to a boil. Cook ramen according to instructions.

Meanwhile place seasonings into serving bowls. Heat up the prepared broth. When the ramen is almost ready, Ladle broth into bowls. Place drained ramen into the seasoned broth. Lightly loosen the ramen in the bowls to evenly distribute flavors.

Top ramen with chashu, tamago, black fungus mushroom, scallion rings, black garlic oil and nori squares.

Serve hot!


Claypot Chicken Rice (瓦煲鸡饭 Nga Poh Kai Fan)
Tom Yum Fried Rice
Claypot Chicken Rice (瓦煲鸡饭 Nga Poh Kai Fan)
Tom Yum Fried Rice

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