tonkotsu ramen

A special regional variant of tonkotsu ramen that features a powerful pork broth cut with seafood stock.

Hakata Ramen

lbs pork bones

leek ((sliced))

onion ((quartered))

garlic

in ginger ((sliced))

water

tbsp sesame oil

mirin

clam juice

1.6 lbs pork belly ((skin on, no bone))

brown sugar

tbsp gochujang

1½ tbsp soy sauce

spice powder

salt

pepper

onion

tsp black sesame seeds

pickled ginger

somen noodles ((packages))

Combine all marinade ingredients in a bowl. Mix thoroughly, cover the pork with marinade and rub it in. Cover pork, put in the fridge while working on the broth.

Marinate the Pork Belly

Add bones to a large pot and add water until the bones are completely submerged. Heat on the stove on medium high heat. Once it comes to a roaring boil, take the pot off the stove. Pour water down the sink, but keep the bones.

Rinse bones off with cold water. Add back to pot, fill with water until bones are submerged again. Bring back to a roaring boil on medium high heat.

Heat up 2 tbsp of sesame oil in a skillet on medium heat. Add veggies to the skillet, cook until lightly charred/caramelized, about 4 minutes.

Add veggies to pot, cover partially with lid. Keep the roaring boil going for 11 hours. Add water whenever the pork bones are not completely covered. At the 11th hour, start to cook the pork belly.

For the final hour, allow the water level in the pot to drop, this will make a more concentrated broth. Should be about 1/3 to 1/2 the normal level at the end.

Tonkotsu Broth

Put the pork belly on an aluminum foil lined baking sheet. Roast on 450 F for 10 minutes, then bake at 275 for 20 - 30 minutes, or until internal temp reaches 145 F. Take the pork out halfway and brush with marinade again.

Cook the Pork Belly

Strain your broth, getting the veggies and the bones out.

Now, add 1/2 cup of clam juice, 1 tbsp of mirin, and salt to taste. Heat gently to combine the ingredients.

Strain the Broth

Slice the veggies and fry the sliced garlic in a skillet on medium heat until lightly charred, about 2 minutes, 1 on each side.

Boil the noodles on high heat for 3 minutes, or according to package. Strain out the water. Slice your pork belly, and assemble your ramen bowls!

Assemble the Bowl

Tonkotsu ramen, a traditional Japanese noodle dish that can be made vegan with a soy milk broth that adds depth, color, and richness to a rather ordinary ramen bowl.

Vegan Tonkotsu Ramen

fluid oz. plain soy milk

konbu

mushrooms

Tbsp Bragg’s Liquid Amino

mushroom powder

servings fresh ramen noodles ((or Rice Ramen,

bundles baby bak choy

beech mushrooms (with bottoms trimmed off and rinsed)

enoki mushrooms (with bottoms trimmed off and rinsed)

firm tofu (cubed)

green onion (sliced)

black sesame seeds

nori

Combine the soy milk with 6 cups of water in a large pot. Add the strip of kombu and dried shiitake mushrooms, then heat on medium low until steaming. Do not allow to boil.

Let it sit while you prepare everything else, but remove the kombu approximately 15 minutes in, before it starts falling apart.

Skim off foam or film that develops on the surface of the broth and discard. If you’ve left the konbu in too long and it starts falling apart, you may also need to strain the broth to remove the pieces.

Add cubed tofu.

Season to taste with Bragg's Liquid Amino, dried mushroom powder, and salt. Let soup cook for another 5 minutes before serving.

Combine mushrooms and julienned onions in a large saute pan with some cooking oil.

Saute over medium high heat approximately 6 minutes or until onions turn brown.

Season to taste with salt and pepper, then remove from heat and set aside.

Beech Mushrooms

Place in a large saute pan with some cooking oil.

Cook over medium heat with lid on pan approximately 5 minutes or until bok choy begins to soften.

Remove lid and allow moisture to cook off.

Season to taste with Bragg’s Liquid Amino and pepper, then remove from heat and set aside.

Bak Choy

Prepare ramen noodles according to package instructions.

Place noodles in a large bowl, then add broth with tofu.

Top with beech mushrooms, bok choy, raw enoki mushrooms, and a dollop of mayu.

Garnish with sliced green onion, black sesame seeds, and a few pieces of seasoned nori.

Assembly

Shoyu Tare - Tonkotsu Ramen

g anchovy

shrimp

g dried shiitake mushrooms

g bonito flakes

g konbu

ml niboshi dashi

tbsp usukuchi shoyu

tbsp koikuchi shoyu

sake

First, measure all the ingredients for the first part.

In a small bowl, add the anchovy, shrimp, shiitake mushrooms, bonito flakes, konbu, and the water. Let it rest in the fridge overnight.

Now it is time to make the niboshi dashi. In a small pan, add all of the soaked content including the water. Let it simmer on low heat for 45 minutes closed.

After 45 minutes. strain niboshi dashi. You will roughly get an estimate of 300 mL of the dashi left. Let it rest for 5-10 minutes.

Niboshi Dashi

To prepare the shoyu tare, add 100 mL of the niboshi dashi with the usukuchi shoyu, koikuchi shoyu, sake, and mirin. Have it on high heat until it boils and the smell of the sake and mirin has dissipated (roughly 2-3 minutes).

You should be left with roughly 9 tbsp of tare. To serve with tonkotsu broth, use 2-3 tbsp of the tare. Enjoy!

Shoyu Tare

https://www.youtube.com/watch?v=BXB8Ms05XRU

You would think that after 8-12 hours of making this broth for tonkotsu ramen, it would taste amazing. It did not. For the first couple of taste tests, I didn’t realize that the seasoning was in the tare all along. Tare is the main contributing factor in giving the broth that depth of flavor. And that depends on what kind of tare you use. There are three main tares. Shoyu, Shio, and Miso. Shoyu tare is shoyu based and it accentuates existing flavors in the broth. Similarly, shio is a salt-based tare and it does the same, but it is lighter in color, and it doesn’t have the same richness as shoyu. And then there is Miso tare which is derived from miso paste and out of the three, this one has the most umami flavor. But it isn’t my favorite, that would be a shoyu tare. And that starts with the niboshi dashi (anchovy stock). It can be made by soaking dried anchovies, dried shrimp, dried shiitake mushrooms, katsuobushi, and kombu in water. This has to soak to draw out the flavors from the dried ingredients and the longer you do it the better. Then it has simmered for 30 to 45 minutes on low heat to reduce into much more concentrated dashi when you strain it. 100 ml of the dashi will be used to make the shoyu tare. 2 tbsp of usukuchi shoyu and 1 tbsp of koikuchi shoyu. Then 1 tsp mirin and 1 tsp sake. This is to give it a hint of sweetness. Heat this until it reaches a simmer or 80 celsius. This is in order to kill the yeasty taste in shoyu. This should leave you with about 9 tbsp of shoyu tare which is good for 3 servings of ramen.

Ramen Series: Tonkotsu Ramen The Tare #shorts  #youtubeshorts

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Hakata Ramen

Vegan Tonkotsu Ramen

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Top 3 tonkotsu ramen recipes from across the web

The most viewed tonkotsu ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hakata Ramen

Vegan Tonkotsu Ramen

Shoyu Tare - Tonkotsu Ramen

The most viewed tonkotsu ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine