Tonkotsu Ramen Recipe

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Tonkotsu Ramen Recipe

#MFSRecipe #Tonkotsu #TonkotsuRamen #recipes

Just tried it over the weekend. It is a super tedious recipe and takes a super long time to do it, all for a $15 bowl of ramen. I think it is crazy to be cooking it at home but it can be kind of fun once in a blue moon. There are many different versions around and this is the MFS Version we tried, trying to simplify a little.

Tonkotsu broth is mainly clean pork bones boiled (and I mean rolling boil, not simmer) for 12 hours. I was lazy to wake up too early on a Sat so I had to go to Sheng Siong to get the pork bones instead. Since it is so tedious to cook the tonkotsu, I decided to cook in bulk so I got 6 pork bones (with some meat in them), requested them to help me chop each pork bone into half. That starts the process of THE BROTH.

The main thing is to ensure the pork bones are CLEAN. We have to blanch them first. Put the pork bones into a pot and add water to it. Ensure the pork bones are covered by more than enough water. Bring to boil and cook it for a few mins, until you see all the muck. Throw the water away and wash the bones till they are very clean. Put the clean bones into a clean pot and add water into pot until it is more than covering the bones. I agar agar about a few centimeters above the bones. Bring to boil and turn to medium heat and ensure it is rolling boiling all the way for 12 hours. It will mean having to watch the fire and add water to it when necessary to ensure the bones are still covered with water. As I started to cook at night and I needed to go to bed, I turned off the fire and carry on boiling the next day. Broth seems to be fine.

Next day, time to tackle the rest of the items. The Cha Shu takes a long time to cook as well as I am going to start off with cooking the Cha Shu. For Cha Shu, I have always used this recipe and everyone loves it. So just follow this: https://www.justonecookbook.com/homemade-chashu/#wprm-recipe-container-58354 . Feel free to leave a comment if you have any queries.

While the broth is still boiling and Cha Shu is still cooking, time to prep the Ramen Eggs. For this, I used this recipe as it is salty so I do not need to soak overnight but the colours will not be so dark. In my opinion, this recipe might be a bit too salty after soaking for 2-3 hours. So might want to add water or reduce amount of soy sauce. https://www.theflavorbender.com/ramen-eggs-ajitsuke-tamago/ . After 1 hour, I added pork fats into the pot for me to mince into pork fats bits to be added as toppings to the ramen later. Just remember for the cha shu, I actually put it into the freezer to bring the temp down faster so that it will be easier to cut. And I did not pan fry it further. But if you have a blow torch, you could just spread some extra sauce on the chashu and torch it over the bowl.

For Tare, I followed this recipe: https://www.wokandskillet.com/shoyu-tare-soy-sauce-seasoning-for-ramen/ but multiply by 3 as I am making a larger portion. I split the portion up to make a Shoyu Tare and Shio Tare. Shoyu Tare is as the recipe and for Shio Tare, I actually just did not add the soya sauce but added some lemon grinds.

When everything is more or less ready, it is time to cook the ramen or any other noodles you fancy. Then I created the Tonkotsu Ramen soup by adding 1 portion of tare to every 8-10 portions of Pork Bone Broth. You can play around with it as it depends on your preference.

Then just plate it with whatever you fancy! For me, I used cha shu, minced pork fat, bamboo shoots, ramen egg, seaweed, scallions as toppings. After all these effort, I think only worth it if per bowl is charged at $50. hahaha....

If you are crazy enough, try making your own ramen!

ENJOY!

#CookAtHome #MFS #MyFoodSociety

Ingredients as a summary (some details please go to the relevant links to see the quantity you need):

Pork Bone Broth

1) 6 Pork Bones

2) 2 onions

Cha Shu

1) Pork Belly Slab

2) Sake

3) Soya Sauce

4) Sugar