Tonkotsu Ramen Recipe : Traditional Japanese Steps

Tonkotsu ramen is a dish from Fukuoka on the island of Kyushu in Japan. It is a very traditional soup meal that was originally prepared for fish market workers as rich meals. Today, tonkotsu ramen is fashionable and restaurants offering this Japanese specialty are popping up everywhere. Try it, you will understand why!

So we hope you enjoy this Tonkotsu Ramen Recipe.

Prepare the ramen meat

In a large pot of boiling water, blanch the pig feet for 10 minutes. Drain and rinse well under cold water.

In a very large pot of boiling water, add the pig’s head and the blanched pig’s feet (everything must be submerged in water). Simmer for 8 hours.

Add the chicken carcasses and legs and all the vegetables to the cauldron. Simmer for another 8 hours, stirring occasionally. Pass through a fine sieve and keep warm.

While the pork bottom cooks, prepare the pork and marinated eggs: season the pork shoulder with salt and pepper on all sides.

In a large, high-sided pan, sear the pork shoulder in a little hot oil, until golden brown on all sides.

Add 2 liters of water, soy sauce, sake, mirin, ginger and leek to the pan. Bring to a boil. Reduce the heat, cover and brais for 45 minutes to 1 hour. Keep the braising liquid and allow the pork to cool before slicing thinly against the grain.

prepare pork for tonkotsu ramen

Prepare the tonkotsu ramen eggs

To prepare the eggs, bring a small saucepan of water to a boil. Add the eggs and cook for 7 minutes 30 seconds. Drain and transfer immediately to a bowl of ice water. Let cool before peeling them.

To prepare the eggs, bring a small saucepan of water to a boil. Add the eggs and cook for 7 minutes 30 seconds. Drain and transfer immediately to a bowl of ice water. Let cool before peeling them.

cook the ramen egg

Place the eggs in the reserved braising liquid and marinate in the fridge overnight.

For more ramen egg cooking tips click here.

Tonkotsu Ramen Recipe Cooking steps

To make the oil with the burnt leek, combine the chopped leek with the oil in a small saucepan. Bring almost to a boil and reduce to a very low heat. Cook for 30 to 40 minutes, until the leek is golden brown. Keep at room temperature.

In another large pot of boiling water, cook the ramen noodles for 1 minute 45 seconds. Stir the noodles well during cooking to prevent them from sticking together.

To serve the ramen, place 2 tsp in each bowl. (30 mL) garlic soy sauce, a ladle of pork about 1 ½ cups (375 mL) and cooked ramen noodles (drain well before adding). Stir well.

If you enjoy this recipe you can try Kara Miso Ramen.

Garnish each bowl with a few slices of braised pork. Drizzle with leek oil. Add half a marinated egg, a handful of yu choy and onion sprouts, and a small piece of nori leaf.