cookingoJapan
🇯🇵 A TASTE OF JAPAN
Tonkotsu Ramen.
The legendary Fukuoka-style ramen — a rich, milky pork bone broth simmered for hours, topped with chashu pork, soft-boiled egg, and nori.
- Total time
- 240 min
- Servings
- 4 people
- Difficulty
- Hard
Ingredients
For 4 servings · Check off as you go
0 of 10 ingredients ready
Let's make it.
5 stepsBlanch the bones
Cover pork bones with cold water, bring to a boil. Cook 5 minutes, drain and rinse under cold water to remove impurities. This ensures a clean, clear broth.
15 min
Boil the broth
Return cleaned bones to pot with 3L of water, garlic, and ginger. Bring to a ROLLING BOIL and maintain for 3-4 hours, adding water as needed. The broth will turn milky white.
4h
Make chashu
Roll pork belly tightly and tie with twine. Braise in soy sauce, mirin, sake, and sugar for 1.5 hours. Cool and slice into rounds.
1.5h
Marinate the eggs
Soft-boil eggs for 6.5 minutes in boiling water, then immediately ice-bath them. Peel and marinate in a mixture of soy sauce, mirin, and water overnight.
6 min + overnight
Assemble the bowl
Season broth with salt and a tare (seasoning sauce). Cook noodles, place in bowls, pour hot broth, add chashu slices, halved marinated egg, nori, bean sprouts, and sliced green onions.
10 min
Cooking Tips
The key to a creamy, milky broth is a rolling boil — not a gentle simmer. The vigorous boil emulsifies the collagen and fat into a beautifully opaque broth.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 720 kcal
- protein
- 42 g
- carbs
- 68 g
- fat
- 28 g
- fiber
- 3 g
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