Traditional Hakata Style Tonkotsu
A rich, creamy, and milky pork bone broth served with thin, firm noodles and classic toppings.
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Ingredients
- 5 lbs Pork femur bones (cut to expose marrow)
- 1/2 lbs Pork fat back
- 4 servings Thin Hakata-style ramen noodles
- 6 quarts Water
- 1 large White onion (halved)
- 10 pieces Garlic cloves (smashed)
- 2 inches Ginger (sliced)
- 1/2 cup Soy sauce (for tare)
- 2 tablespoons Mirin
- 8 slices Chashu pork slices
- 1/2 cup Wood ear mushrooms (kikurage)(optional)
- 1/4 cup Green onions (finely chopped)
Instructions
- 1
Soak pork bones in cold water for 2 hours to remove blood, then drain and rinse thoroughly.
- 2
Place bones in a large pot, cover with fresh water, bring to a boil for 15 minutes, then discard all water and scrub the bones clean of gray scum.
- 3
Return cleaned bones to the pot with 6 quarts of fresh water, onion, garlic, ginger, and pork fat back.
- 4
Maintain a rolling boil for 10 to 12 hours, topping up water as needed to keep bones submerged, until the liquid is opaque and milky.
- 5
During the last hour, stop adding water to allow the broth to reduce and thicken to a creamy consistency.
- 6
Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot, discarding all solids except the fat back (which can be blended back in for extra richness).
- 7
Prepare the tare by simmering soy sauce and mirin together; place 2 tablespoons of tare in each serving bowl.
- 8
Boil thin noodles for exactly 45-60 seconds (barikata style), pour hot broth over the tare, add noodles, and top with chashu, mushrooms, and green onions.
Nutrition per Serving
850
Calories
35g
Protein
65g
Carbs
52g
Fat
4g
Fiber
5g
Sugar
1850mg
Sodium
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