Tonkotsu Ramen
Prep: 30 min
Cook: 240 min
Hard
Ingredients
2 servings ramen noodles
1 kg pork bones
2 litres water
200 g pork belly (chashu)
4 garlic cloves
1 onion (charred)
2 tbsp soy sauce
2 tbsp mirin
2 soft-boiled eggs (soy-marinated)
Nori, spring onion, corn, menma
The Story
Tonkotsu ramen is the iconic dish of Fukuoka on Kyushu island. Developed in 1947 by street vendor Shige Miyamoto, it has grown into one of Japan's most beloved ramen styles. The milky-white colour comes from collagen proteins released when pork bones are boiled vigorously for hours.
Instructions
- Blanch bones for 10 min, rinse, then simmer 2.5–3 h until broth is milky white.
- Strain, add garlic, charred onion, soy and mirin; simmer 30 min more.
- Chashu: roll belly, braise in soy-mirin-sugar mix on low heat for 3 h. Slice when cool.
- Marinate soft-boiled eggs in soy-mirin mixture for 8 h.
- To serve: cook noodles, place in bowl, ladle milky broth over and arrange all toppings.