How to Make Japanese Pork Bone Ramen Asian Cooking Recipe Cuisine

Japan Pork Bone Ramen (Tonkotsu Ramen)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6-8 Servings

400g fresh ramen noodles (chūkamen)

For the broth:

6 tbsp groundnut oil

1 medium onion, quartered

1 garlic bulb, ends sliced off (skin still on)

3cm knob of fresh root ginger, smashed (skin still on)

2 pig’s trotters, cut in half lengthways

2kg pork bones, cracked and chopped into pieces

2 raw chicken carcasses

500g piece of pork back fat

6 spring onions (white parts only; save the green parts for the garnish), tied in a bundle with string

To season (choose one of the following):

salt

Japanese soy sauce (shoyu)

finely chopped garlic

Chinese sesame paste or tahini

chilli bean sauce


Directions:

First make the broth. Heat the oil in a non-stick or cast-iron wok or frying pan on a medium-high heat. 

Add the onion, garlic and ginger and stir-fry for 10–15 minutes until they’re so caramelised that they’re almost black. Remove to a plate and set to one side.

Combine the trotters, pork bones and chicken carcasses in a large stockpot and cover with cold water. Bring to the boil, then drain. 

Rinse and rub the bones thoroughly under cold running water, removing any dark bits (blood and marrow) that you can see.

Transfer the bones to a clean stockpot and add the caramelised vegetables, pork fat and the spring onion white parts. Pour in enough cold water to cover the ingredients by 2cm. 

Bring to a rolling boil, skimming off any impurities that rise. Keep boiling and skimming for 20–25 minutes until no more scum forms, then cover the stockpot with a heavy lid to prevent it from boiling over and reduce the heat slightly. 

Keep it on a slow rolling boil for 7–8 hours until the broth is cloudy and as thick as single cream. You will need to be on standby to top up the water from time to time, in order to keep the bones submerged. 

If you have to go out, turn the heat down to its lowest setting; then, when you come back, bring it back to the boil and continue as before.

At the end of the broth simmering time, strain it twice through a sieve lined with muslin; discard all the solids. You can now freeze the broth for up to a month, refrigerate overnight or serve it straight away.

For each serving, pour 500ml of the broth into a small saucepan and add 1 teaspoon of any one of the seasonings. Heat on a medium-high heat, then add a portion of ramen noodles and pork belly slices and simmer for 3 minutes.

Ladle the broth and noodles into a ramen bowl, and garnish with fanned-out slices of pork, half a ramen egg, some spring onion greens, black garlic oil, seaweed and shichimi pepper to taste. Serve with chopsticks and ramen ladles.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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