Tonkostu Ramen, is one of the most popular forms of Ramen, particularly in the Kanto Region of Japan. It combines a dense, flavorful pork and soy base with a savory bone broth to balance it out. While this recipe may seem complex and time consuming, the end result is more than worthwhile. There will be three recipes that when combined create this delicious, comforting meal.
Chashu (Braised Pork)
Chasu is a style of braised pork that will serve as a topping, the juices of which will help to create the Tonkotsu base that comes next. When done correctly, the meat should fall apart on the fork.
Cook time: 4 Hours
2 lbs. of White Stag Pork Shoulder Sliced into 1inch Pieces
10 Cups of Water
4-1/4 Cups of Soy Sauce
2-1/2 Cups of Sugar
3/4 Cup of Mirin (Sweet Rice Wine)
1 Green Onion Chopped
1 Tbsp. Grated Ginger
- Combine Water, Soy Sauce, Sugar, Mirin, Onion, and Ginger into a large pot over high heat, whisking ingredients together.
- Place Pork Shoulder Slices into the pot with the other ingredients and bring to a boil.
- Immediately when liquid starts to boil, reduce to a low simmer and cook for approximately 4 hours.
*Reserve the braising liquid
The base of the soup serves as the foundation and most flavorful, complex aspect of the Ramen dish. Think of the base as a sort of starter to be made ahead of time and stored for future Ramen meals.
Cook Time: 30 Minutes
1 Quart of Water
2 Sliced Shiitake Mushrooms
2 Tbsp. of Bonito Flakes
1/2 Cup of Salt
1.5 Lbs. White Stag Pork Lard
Reserved Chasu Braising Liquid
- In a medium sized pot, bring Shitake, Water, and Salt to a boil.
- Add in Bonito Flakes and let simmer for 5 minutes.
- Add in Lard and bring to boil again.
- When Lard if fully dissolved, reduce to simmer and combine with reserved Chasu braising liquid.
- Reduce to Simmer about 10 minutes.
This nutritious broth is very important to add volume and balance out the bold and rich taste of the Tonkotsu Base while warming the soul.
Cook Time: 2 Hours
5 Lbs. of White Stag Pork Bones pounded with a mallet to release marrow
1 Lb. of unpeeled White Potatoes sliced into large chunks
1 Whole White Onion Peeled
1/2 Cup of Salt
- Place Water, Onion, Potato, and Bones into a pressure cooker.
- Set pressure cooker to cook for 1 hour.
- Strain finished broth through a sieve leaving only a clear liquid.
- Set aside for final assembly.
The three independent components of what make this dish will come together to form an iconic and delicious meal.
Prep Time: 20 Minutes
12 0z. Ramen Noodles (Preferably Fresh)
1 Carrot Shaved
4 Green Onions Chopped
4-6 Poached Eggs (1 per Bowl)
1/2 Tonkotsu Base
- Bring water to a boil in a large pot and cook Ramen Noodles until they are flexible, yet firm. Approximately 2 minutes
- Strain and set aside noodles.
- Heat and combine Tonkotsu Base and Bone Broth; bring to simmer.
- Poach an egg for each bowl of Ramen. Set aside.
- Remove Broth from heat.
- Place Broth into individual bowls and ladle piping, hot broth over noodles.
- Add Chasu, Green Onion, Poached Egg, and Shaved Carrots to each bowl.
Enjoy this satisfying and heart-warming meal with friends and family!