Tonkotsu Ramen

March 30, 2026 Prep: 30min Cook: 720min 4 servings Hard
Tonkotsu Ramen

Tonkotsu ramen features an intensely rich, creamy, milky-white broth made by boiling pork bones at a rolling boil for hours. This process emulsifies the fat and collagen into the broth, creating that signature opaque appearance and deeply satisfying flavor.

Ingredients

  • 2kg pork leg bones, cut by butcher
  • 500g pork fatback
  • 1 onion, halved
  • 1 head garlic, halved
  • 50g ginger, sliced
  • 4 portions fresh ramen noodles
  • For tare (seasoning): 4 tablespoons soy sauce, 2 tablespoons mirin, 1 teaspoon salt
  • For chashu: 500g pork belly rolled, 100ml soy sauce, 100ml mirin, 50ml sake, 2 tablespoons sugar
  • Toppings: soft-boiled eggs, nori, green onions, wood ear mushrooms, sesame seeds, chili oil

Nutrition Facts

620
Calories
32g
Protein
58g
Carbs
28g
Fat

Instructions

  1. 1
    Blanch pork bones in boiling water for 10 minutes. Drain, rinse, and scrub clean.
  2. 2
    Place clean bones, fatback, onion, garlic, and ginger in a large pot. Cover with water and bring to a vigorous, rolling boil.
  3. 3
    Maintain a strong boil (not a simmer) for 10-12 hours, adding water as needed to keep bones covered. The broth should turn milky white.
  4. 4
    For chashu: roll and tie pork belly. Sear all sides in a hot pan, then braise in soy sauce, mirin, sake, and sugar for 2 hours until tender. Slice when cool.
  5. 5
    For eggs: boil for 6.5 minutes, ice bath, peel, and marinate in leftover chashu braising liquid for 4 hours.
  6. 6
    Strain broth and discard solids. You should have a rich, opaque white broth.
  7. 7
    Add tare to each bowl: 2 tablespoons per serving. Ladle in hot broth. Cook noodles for 90 seconds and add to the bowl.
  8. 8
    Top with sliced chashu, halved marinated egg, nori, sliced green onions, wood ear mushrooms, and a drizzle of chili oil.
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