Tonkotsu Ramen

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 2
Calories: 1042kcal

Ingredients

Chashu Pork

  • 8 oz Boneless pork loin
  • 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
  • 1/2 inch piece Fresh ginger roughly sliced
  • 1/4 Shallot skin on
  • 1/4 cup Water

Mayu

  • 2 1/2 medium cloves Garlic minced
  • 1 TBSP Canola oil
  • 1 TBSP Sesame oil

Ramen

  • ½ TBSP Vegetable oil
  • 1/4 cup Onion roughly chopped
  • 3 cloves Garlic
  • 3/4 inch piece Fresh ginger roughly chopped
  • 1.5 oz Mushrooms Whole or mushroom scraps
  • 1/2 Leek washed and roughly chopped
  • 6 Scallions white parts only reserve green parts for garnish
  • 4 cups Chicken broth or pork broth if available
  • 2 Eggs (optional)
  • 6 oz Ramen noodles

Dr. Pepper

  • 24 oz Dr. Pepper cold
US Customary - Metric

Instructions

  • Preheat the oven to 275°F (140°C).
  • Add all the ingredients for the pork to a Dutch oven, then submerge the pork loin into the liquid. Cover with a lid but not completely. Place in a preheated oven and cook for 1 hour. Then set aside.
  • Strain the liquid and reserve for the ramen and eggs, remove the pork, then thinly slice.
  • 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, then blend for approximately 30 seconds, so the garlic completely disintegrates. (Store in a sealed container in the refrigerator for up to two months.)
  • Make the broth: Preheat an oiled pot to medium-low heat. Saute the onion, the garlic, and the ginger for 5 minutes, stirring often.
  • Add the mushrooms, the leeks, the scallions, and the broth into a pot, taking care that the vegetables are covered by about two inches (5 cm) of broth.
  • Cook over high heat until the water reaches a rolling boil. Lower the heat to a mild simmer, then cover the pot with a lid.
  • Cook until it reduces by about half.
  • Throw away the solids, and filter the broth using a fine-mesh sieve.
  • Place the eggs into the broth, lower the heat to a simmer, and cook for about 6 minutes. Place the eggs in an ice bath for a few minutes, 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 slices of Chashu pork and chopped green parts of the scallions. If making the ramen egg, slice each in half lengthwise, then place two halves in every bowl. Enjoy with Dr. Pepper.

Nutrition

Calories: 1042kcal | Carbohydrates: 123g | Protein: 47g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 245mg | Sodium: 4249mg | Potassium: 1044mg | Fiber: 4g | Sugar: 57g | Vitamin A: 1108IU | Vitamin C: 17mg | Calcium: 157mg | Iron: 7mg

Tonkotsu Ramen

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 2
Calories 1042 kcal

Ingredients
 
 

Chashu Pork

  • 8 oz Boneless pork loin
  • 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
  • 1/2 inch piece Fresh ginger roughly sliced
  • 1/4 Shallot skin on
  • 1/4 cup Water

Mayu

  • 2 1/2 medium cloves Garlic minced
  • 1 TBSP Canola oil
  • 1 TBSP Sesame oil

Ramen

  • ½ TBSP Vegetable oil
  • 1/4 cup Onion roughly chopped
  • 3 cloves Garlic
  • 3/4 inch piece Fresh ginger roughly chopped
  • 1.5 oz Mushrooms Whole or mushroom scraps
  • 1/2 Leek washed and roughly chopped
  • 6 Scallions white parts only reserve green parts for garnish
  • 4 cups Chicken broth or pork broth if available
  • 2 Eggs (optional)
  • 6 oz Ramen noodles

Dr. Pepper

  • 24 oz Dr. Pepper cold

Instructions
 

  • Preheat the oven to 275°F (140°C).
  • Add all the ingredients for the pork to a Dutch oven, then submerge the pork loin into the liquid. Cover with a lid but not completely. Place in a preheated oven and cook for 1 hour. Then set aside.
  • Strain the liquid and reserve for the ramen and eggs, remove the pork, then thinly slice.
  • 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, then blend for approximately 30 seconds, so the garlic completely disintegrates. (Store in a sealed container in the refrigerator for up to two months.)
  • Make the broth: Preheat an oiled pot to medium-low heat. Saute the onion, the garlic, and the ginger for 5 minutes, stirring often.
  • Add the mushrooms, the leeks, the scallions, and the broth into a pot, taking care that the vegetables are covered by about two inches (5 cm) of broth.
  • Cook over high heat until the water reaches a rolling boil. Lower the heat to a mild simmer, then cover the pot with a lid.
  • Cook until it reduces by about half.
  • Throw away the solids, and filter the broth using a fine-mesh sieve.
  • Place the eggs into the broth, lower the heat to a simmer, and cook for about 6 minutes. Place the eggs in an ice bath for a few minutes, 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 slices of Chashu pork and chopped green parts of the scallions. If making the ramen egg, slice each in half lengthwise, then place two halves in every bowl. Enjoy with Dr. Pepper.

Nutrition

Calories: 1042kcalCarbohydrates: 123gProtein: 47gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.04gCholesterol: 245mgSodium: 4249mgPotassium: 1044mgFiber: 4gSugar: 57gVitamin A: 1108IUVitamin C: 17mgCalcium: 157mgIron: 7mg
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