EASY Real Tonkotsu Recipe & Video - Seonkyoung Longest (2024)

FAQs

Why is my tonkotsu broth not creamy? ›

Keeping the broth at a low, rolling boil allows the fat to come out of the bones and emulsify the broth, which makes the broth light colored and creamy. 1. Place pork bones, (just the trotters) in a large stockpot and cover with cold water (just enough to submerge the bones).

It's best to cover the pot for this or you'll be adding water every 30 minutes. After 12 hours, remove the stock from the heat and cool slightly. Remove the bones with a slotted spoon and strain the stock. The stock will keep in the refrigerator for 2-3 days or can be frozen at this point.

While there are many good, humble bowls of shio out there, many ramen chefs see this as the most difficult type of ramen to make, since they can't rely on incredibly flavorful miso and soy sauce to provide the dimension their broth might otherwise lack.

Braised in soy sauce, sake, and mirin, this tender pork belly is perfect for ramen.

But if you are going to make a tonkotsu broth at home, you can easily examine how silky smooth that broth base gets after you finish the boiling process. Now, back to our central question: why do you boil tonkotsu broth for so long? Simply put, you are extracting marrow and collagen from the pork bones.

The latter is most commonly sea salt, soy sauce, or miso, though any number of additional seasonings—sesame paste, chili oil, or mayu—can be added to enhance or complement the flavor of the broth.

I use a mixture of pork trotters and necks. The trotters need to be cut across the bone into about 5 pieces so that you get the full benefit of all that fat, marrow and collogen that flavours and colours the broth. I usually ask my butcher for a 50/50 mix of pork trotters and meaty neck bones.

Tonkotsu has a delicious umami flavor, but it also has many health advantages over other bone broths. Well, rich, hearty, delectable ramen soup doesn't seem particularly healthy, does it? However, broth made from pork and chicken bones is actually very beneficial for your health.

If you prefer a thicker tonkotsu you can reduce the soup further, or thicken it with the addition of simmered backfat or use a stick blender to emulsify in some additional bonito powder.

The biggest drawbacks of instant ramen are its high sodium content and lack of micronutrients. However, some brands on the market may also offer low-sodium varieties.

What is forbidden ramen? ›

Japanese-style noodles made from our heirloom black rice instead of wheat. In addition to being gluten free, Forbidden® Rice is one of the most nutritious ancient grains. Our Forbidden Rice® Ramen has a delicious nutty taste and is a natural source of antioxidants (anthocyanins), magnesium, protein and fiber.

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

In truth, tonkatsu and tonkotsu are very different. The main similarity is that they both feature pork: Ton translates to pig or pork. But the dishes differ: Tonkatsu refers to crispy fried pork cutlets, while tonkotsu is a type of ramen made from bone broth.

Thin Noodles

Thin and curly noodles are perfect for thicker broths like Tonkotsu or Tsukemen, because of how the broth is held within each curl.

Kikurage is a kind of edible mushroom that's popular in traditional Japanese ramen, and in a variety of Japanese and Asian dishes. Also known as the “wood ear mushroom”, kikurage is a traditional topping that has retained its popularity in the global ramen scene.

Tonkotsu is the pork bone broth which we are centering all our love around today. Creamy and cloudy, we get to this point by boiling the bones for hours on end. As mentioned, this kind of ramen comes from modern day f*ckuoka.

Crack an egg directly into pot with noodles (optional) and place lid on pot, allowing egg to steam while we get to our Mayo Hack! Shake well to combine. You'll immediately be able to see how creamy the addition of mayonnaise makes your broth!

Emulsification of fats: Just like how water and oil can emulsify into an opaque mayonnaise, fats from meat or bones can emulsify into the water of your stock, making it cloudy. The culprit? Boiling. Fats in your stock emulsify with the water when the stock boils.