Introduction
What to expect
A rich Japanese noodle soup with creamy pork bone broth, tender chashu, and jammy eggs.
The story
Behind the recipe
Tonkotsu ramen is a type of noodle soup that originated in Kurume, Fukuoka Prefecture, Japan, in 1937. Food vendor Tokyo Miyamoto created the dish, which is characterized by its rich, milky broth made from pork bones boiled for many hours. It began as an affordable fast food for laborers at fish markets. The milky appearance was later refined by Katsumi Sugino. In Fukuoka it is often called Hakata ramen after the historic central district. Tonkotsu ramen has become a beloved Kyushu specialty and a global Japanese food icon.
Method
Instructions
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1
Blanch pork bones in boiling water for 10 minutes, then drain and rinse.
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2
Cover bones with fresh water and simmer for 8 hours, topping up as needed.
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3
Add ginger, garlic, and onion during the last hour for depth.
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4
Strain broth and season with soy sauce, miso, and sesame oil.
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5
Soft-boil eggs for 6 minutes, then marinate in soy sauce and mirin.
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6
Cook ramen noodles according to package directions.
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7
Slice chashu and char briefly under a broiler or in a hot pan.
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8
Assemble bowls with noodles, broth, chashu, egg halves, green onion, and nori.
Adaptations