Dive into the rich, creamy world of Tonkotsu Ramen, a soul-warming Japanese classic. This recipe features velvety pork bone broth, tender chashu pork, and crisp bamboo shoots, paired with springy noodles for a comforting dinner that’s bursting with umami flavors, perfect for cozy evenings or impressing guests.
Why You’ll Love This Recipe
Tonkotsu Ramen is a labor of love that rewards you with an authentic, restaurant-quality experience at home. The broth, simmered for hours, develops a deep, milky richness that clings to every noodle. The chashu pork melts in your mouth, while bamboo shoots add a delightful crunch. This dish is a perfect balance of savory, creamy, and satisfying textures, making it ideal for foodies craving a hearty yet refined meal. Whether you’re a ramen enthusiast or a first-time cook, the process is approachable, and the result is a bowl of pure comfort that feels like a warm hug.
Recipe Tips and Tricks
- Low and Slow Broth: Simmer the pork bones gently to extract maximum flavor without clouding the broth.
- Skim Regularly: Remove foam and impurities from the broth surface for a cleaner, clearer result.
- Chashu Prep: Roll and tie the pork belly tightly with kitchen twine for even cooking and easy slicing.
- Noodle Timing: Cook noodles just before serving to maintain their chewy texture; overcooking makes them mushy.
- Bamboo Shoot Prep: Rinse canned bamboo shoots thoroughly to remove any tinny flavor before adding to the dish.
- Tare Boost: Add a touch of miso or soy-based tare to the broth for an extra umami kick.
- Rest the Broth: Let the broth rest briefly after simmering to allow flavors to meld before serving.
Tonkotsu Ramen Noodles with Chashu and Bamboo Shoots
Creamy tonkotsu ramen with tender chashu pork, bamboo shoots, and chewy noodles, perfect for a cozy, flavorful dinner.
Ingredients
- 2 lbs pork bones (neck or femur)
- 1 lb pork belly (for chashu)
- 12 cups water
- 1 onion, halved
- 4 garlic cloves, smashed
- 2 inch piece ginger, sliced
- 1 cup bamboo shoots, sliced
- 12 oz fresh ramen noodles
- 1/4 cup soy sauce (for chashu marinade)
- 1/4 cup mirin
- 2 tbsp sake
- 2 sheets nori, cut into strips
- 4 green onions, sliced
- 1 tbsp sesame oil
- Salt, to taste
Instructions
- Prepare the Broth Base: Rinse pork bones under cold water to remove blood and impurities. Place in a large pot with 12 cups of water. Bring to a boil, then reduce to a simmer, skimming foam from the surface for the first 30 minutes.
- Add Aromatics: Add onion, garlic, and ginger to the pot. Simmer gently for 7-8 hours, stirring occasionally, until the broth is milky and rich. Add water if needed to maintain volume.
- Make the Chashu: While broth simmers, roll pork belly tightly and tie with kitchen twine. In a separate pot, combine soy sauce, mirin, sake, and 1 cup water. Add pork belly, bring to a boil, then simmer for 2 hours, turning occasionally.
- Cool and Slice Chashu: Remove pork belly from marinade, let cool, and slice thinly. Reserve marinade for drizzling or broth flavoring.
- Strain the Broth: After 8 hours, strain the broth through a fine mesh sieve into a clean pot. Discard solids. Season with salt and a splash of chashu marinade to taste.
- Prepare Bamboo Shoots: Rinse bamboo shoots under cold water. If using fresh, blanch briefly in boiling water. Set aside.
- Cook the Noodles: Bring a pot of water to a boil. Cook ramen noodles according to package instructions (usually 2-3 minutes for fresh). Drain and divide among 4 bowls.
- Assemble the Ramen: Ladle hot broth over noodles in each bowl. Arrange 3-4 slices of chashu on top of each.
- Add Garnishes: Top with bamboo shoots, nori strips, and green onions. Drizzle with a few drops of sesame oil for extra aroma.
- Serve Immediately: Enjoy your steaming bowl of tonkotsu ramen with chopsticks and a spoon, savoring the rich, comforting flavors!
Notes
- For a creamier broth, blend a small portion of the strained broth with a tablespoon of pork fat before serving.
- Adjust broth seasoning gradually to avoid oversalting, as soy sauce and marinade add saltiness.
- Fresh noodles are ideal, but if using dried, cook al dente to prevent sogginess.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 1042Total Fat 62gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 35gCholesterol 295mgSodium 1538mgCarbohydrates 22gFiber 2gSugar 9gProtein 90g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Bones: Use a mix of neck and femur bones for a collagen-rich, creamy broth. Ask your butcher to cut them into smaller pieces for easier handling.
- Pork Belly: Opt for a piece with a good fat-to-meat ratio for succulent chashu; skin-on adds extra flavor.
- Bamboo Shoots: Canned bamboo shoots are convenient, but fresh ones offer superior texture if available.
- Ramen Noodles: Fresh or high-quality dried noodles work best; look for ones labeled “tonkotsu” or “hakata” for authenticity.
- Aromatics (Ginger, Garlic, Onion): Fresh is key; they add depth to the broth without overpowering it.
- Soy Sauce and Mirin: These create the chashu marinade and enhance the broth’s umami profile.
- Nori and Green Onions: These garnishes add color, crunch, and a fresh contrast to the rich broth.
Variations and Substitutions
- Vegetarian Option: Swap pork bones for mushrooms and kombu to create a rich vegetarian broth; use tofu instead of chashu.
- Spicy Twist: Add chili oil or shichimi togarashi for a fiery kick to the broth.
- Gluten-Free: Use rice noodles and tamari instead of soy sauce for a gluten-free version.
- Chicken Broth: Substitute pork bones with chicken bones for a lighter, yet still flavorful, broth.
- Low-Sodium: Reduce soy sauce and use low-sodium broth or water to control saltiness.
- Egg Addition: Include a soft-boiled marinated egg (ajitsuke tamago) for extra richness.
- Veggie Boost: Add spinach, corn, or bean sprouts for more texture and nutrition.
Storage Options
- Broth: Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. Reheat gently to preserve creaminess.
- Chashu: Keep sliced chashu in its marinade in the fridge for up to 4 days; freeze for 2 months.
- Noodles: Store uncooked noodles in a cool, dry place. Cooked noodles are best eaten fresh but can be refrigerated for 1 day.
- Garnishes: Prep bamboo shoots and green onions just before serving to maintain freshness; nori can be stored in an airtight container.
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