Tonkotsu Ramen Recipe by Chef Takashi Miyazaki
Recipe by Chef Takashi Miyazaki.
Ingredients
| — | Ramen egg noodles |
| 1 kg | pig hock bones, ask the butcher cut into the smallest pieces possible (Broth) |
| 1 kg | trotter (Broth) |
| 1 | large onion, with skin sliced in 4 (Broth) |
| 50 g | ginger sliced (Broth) |
| 1 | leek, cut in half (Broth) |
| 1 | clove garlic, with skin sliced in half (Broth) |
| 1 (30g) | kombu (Broth) |
| 5 litres | water (Broth) |
| 3 litres | water (Broth) |
| 500 g | boneless pork belly (Chashu) |
| 1 litre | water (Chashu) |
| 50 ml | Kikkoman dark soy sauce (Chashu) |
| 50 ml | sake (Chashu) |
| 50 ml | mirin (Chashu) |
| 100 g | brown sugar (Chashu) |
| 50 g | ginger (Chashu) |
| — | Sauce from chashu (Nitamago) |
| 6 | eggs (Nitamago) |
| 450 ml | Kikkoman light soy sauce (Ramen tare) |
| 50 ml | mirin (Ramen tare) |
| 40 g | brown sugar (Ramen tare) |
| 1 | scallion, thinly sliced (Garnish) |
| a pinch | white toasted sesame seeds (Garnish) |
| a pinch | beni shoga (red pickled ginger) (Garnish) |
| 1/6 | sushi nori seaweed (Garnish) |
Instructions
Nitamago (stewed egg)
- Place the eggs into medium heat boiling water and then let it simmer for 6 minutes.
- Drain the water and carefully peel the eggs in cold water. The eggs are very soft and delicate.
- Place the eggs into the cold chashu sauce for 1 night.
Chashu
- Place pork belly and all the ingredients for chashu in a pot. Add water to fully cover all ingredients.
- Once boiled, remove the scum.
- Continue to cook for five hours.
- Rest them in the juice overnight.
Broth
- Place all ingredients for broth in a pot with 5 litres of water.
- Over high heat, bring the water to a boil. Once boiled, remove the scum.
- When broth turns to creamy white strain it.
- Place only boiled bones into the pot and then add 3 litres of water.
- Continue to boil for 3 hours.
- Add "ramen tare" to taste.
To serve
- Cook ramen noodle in boiling water and bring the broth to boil.
- Pour the broth into a bowl and arrange the noodles, chashu, egg and garnish.