Classic Tonkotsu Tsukemen
A rich, concentrated pork bone dipping ramen served with cold, chewy noodles and savory toppings.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 kg Pork neck bones and trotters
- 800 g Thick-cut ramen noodles
- 1/2 cup Soy sauce (Shoyu)
- 2 tbsp Mirin
- 1 cup Dried bonito flakes (Katsuobushi)
- 1/2 cup Dried sardines (Niboshi)
- 6 pieces Garlic cloves, smashed
- 50 g Ginger, sliced
- 8 slices Chashu pork slices
- 4 pieces Ajitsuke Tamago (Marinated eggs)
- 1/2 cup Green onions, chopped
- 4 pieces Nori seaweed sheets
Instructions
- 1
Blanch pork bones in boiling water for 10 minutes, drain, and scrub thoroughly to remove all blood and impurities.
- 2
Place cleaned bones in a large pot, cover with fresh water, and boil vigorously for 10-12 hours, topping up water as needed until the broth is milky white.
- 3
In the final hour of boiling, add the ginger, garlic, katsuobushi, and niboshi to infuse the broth with umami.
- 4
Strain the broth through a fine-mesh sieve into a clean pot and simmer until reduced by 25% to achieve a thick, dipping consistency.
- 5
Prepare the 'tare' by mixing soy sauce and mirin, then add 2 tablespoons of this mixture to each serving bowl.
- 6
Boil the thick ramen noodles according to package instructions, then immediately shock them in ice water to stop cooking and ensure a chewy texture.
- 7
Pour the concentrated tonkotsu broth into the serving bowls over the tare and stir gently.
- 8
Serve the cold noodles on a separate plate garnished with chashu, eggs, and nori, while the hot broth is topped with fresh green onions.
Nutrition per Serving
850
Calories
45g
Protein
72g
Carbs
38g
Fat
4g
Fiber
6g
Sugar
1850mg
Sodium
Ratings & Reviews
No ratings yet
