Tonkotsu Ramen

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 2
Calories: 928kcal

Ingredients

Chashu Pork

  • 8 oz Boneless pork loin sliced thin
  • 2 TBSP Reduced-sodium soy sauce
  • 1/4 cup Sake
  • 1/4 cup Rice wine vinegar or mirin
  • 2 TBSP Sugar
  • 2 Scallions roughly chopped
  • 2 cloves Garlic chopped
  • 1/2- inch piece Fresh ginger chopped
  • 1/4 Shallot chopped

Mayu

  • 6 cloves Garlic
  • 2 TBSP Canola oil
  • 1 TBSP Sesame oil
  • 1 tsp Reduced-sodium soy sauce

Tonkotsu Ramen

  • ½ TBSP Vegetable oil
  • 1/4 cup Onion roughly chopped
  • 3 cloves Garlic
  • 1 inch Fresh ginger roughly chopped
  • 1.5 oz Mushrooms
  • 1/2 Leek washed and roughly chopped
  • 2 Scallions chopped
  • 4 cups Chicken broth or pork broth if available
  • 2 Eggs (optional)
  • 4 oz Ramen noodles
  • 2 TBSP Fresh cilantro for garnish

Dr. Pepper

  • 24 oz Dr. Pepper cold
US Customary - Metric

Instructions

  • Add all the ingredients for the chashu pork to a bowl and marinate for 30 minutes or longer if preferred.
  • Make the Mayu: Add garlic and canola oil to a pot, then simmer over low heat for 10 minutes, constantly stirring until blackened.
  • Transfer into a blender, add sesame oil, and soy sauce then blend so the garlic completely disintegrates. (Store extra in a sealed container in the refrigerator for up to two months.)
  • Make the Broth: Preheat the oil in a pot over medium-low heat. Saute the onion, garlic, and ginger, stirring often, until onions are softened.
  • Add the mushrooms, leeks, scallions, and broth into the pot, taking care that the vegetables are covered by about two inches (5 cm) of broth.
  • Cook over high heat until it reaches a rolling boil. Lower the heat to a mild simmer, then add the pork and cover the pot with a lid. Cook until the flavors develop.
  • Place the eggs into the broth, and cook for about 8 minutes. Remove the eggs and run under cold water until cooled. Then peel them.
  • Add the noodles to the simmering broth and cook according to the instructions on the package.
  • Portion the broth into bowls, then season it with the mayu sauce according to taste. Add the noodles and top with chashu pork. Slice each egg in half lengthwise, then place two halves in every bowl. Garnish with cilantro, Enjoy with Dr. Pepper.

Nutrition

Calories: 928kcal | Carbohydrates: 107g | Protein: 45g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 3759mg | Potassium: 1041mg | Fiber: 4g | Sugar: 57g | Vitamin A: 893IU | Vitamin C: 15mg | Calcium: 142mg | Iron: 6mg

Tonkotsu Ramen

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 2
Calories 928 kcal

Ingredients
 
 

Chashu Pork

  • 8 oz Boneless pork loin sliced thin
  • 2 TBSP Reduced-sodium soy sauce
  • 1/4 cup Sake
  • 1/4 cup Rice wine vinegar or mirin
  • 2 TBSP Sugar
  • 2 Scallions roughly chopped
  • 2 cloves Garlic chopped
  • 1/2- inch piece Fresh ginger chopped
  • 1/4 Shallot chopped

Mayu

  • 6 cloves Garlic
  • 2 TBSP Canola oil
  • 1 TBSP Sesame oil
  • 1 tsp Reduced-sodium soy sauce

Tonkotsu Ramen

  • ½ TBSP Vegetable oil
  • 1/4 cup Onion roughly chopped
  • 3 cloves Garlic
  • 1 inch Fresh ginger roughly chopped
  • 1.5 oz Mushrooms
  • 1/2 Leek washed and roughly chopped
  • 2 Scallions chopped
  • 4 cups Chicken broth or pork broth if available
  • 2 Eggs (optional)
  • 4 oz Ramen noodles
  • 2 TBSP Fresh cilantro for garnish

Dr. Pepper

  • 24 oz Dr. Pepper cold

Instructions
 

  • Add all the ingredients for the chashu pork to a bowl and marinate for 30 minutes or longer if preferred.
  • Make the Mayu: Add garlic and canola oil to a pot, then simmer over low heat for 10 minutes, constantly stirring until blackened.
  • Transfer into a blender, add sesame oil, and soy sauce then blend so the garlic completely disintegrates. (Store extra in a sealed container in the refrigerator for up to two months.)
  • Make the Broth: Preheat the oil in a pot over medium-low heat. Saute the onion, garlic, and ginger, stirring often, until onions are softened.
  • Add the mushrooms, leeks, scallions, and broth into the pot, taking care that the vegetables are covered by about two inches (5 cm) of broth.
  • Cook over high heat until it reaches a rolling boil. Lower the heat to a mild simmer, then add the pork and cover the pot with a lid. Cook until the flavors develop.
  • Place the eggs into the broth, and cook for about 8 minutes. Remove the eggs and run under cold water until cooled. Then peel them.
  • Add the noodles to the simmering broth and cook according to the instructions on the package.
  • Portion the broth into bowls, then season it with the mayu sauce according to taste. Add the noodles and top with chashu pork. Slice each egg in half lengthwise, then place two halves in every bowl. Garnish with cilantro, Enjoy with Dr. Pepper.

Nutrition

Calories: 928kcalCarbohydrates: 107gProtein: 45gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 245mgSodium: 3759mgPotassium: 1041mgFiber: 4gSugar: 57gVitamin A: 893IUVitamin C: 15mgCalcium: 142mgIron: 6mg
Tried this recipe?Let us know how it was!