Instructions

How do You Make Tonkotsu Ramen Broth from Scratch?

1. In a large stockpot, cover pork bones with cold water;
2. Over medium heat, bring the pot to a boil, then remove and strain the water off the bones and rinse them in cold water;
3. Put the bones back into the stockpot and cover with water bringing it to a boil;
4. Reduce the heat to medium, add an onion, and cover;
5. Keep the pork bones cooking over medium heat and adding water as needed to keep them covered for 10-12 hours;
6. After 10-12 hours, remove the bones, strain the broth, and allow it to cool;
7. Refrigerate for up to 3 days or freeze for up to 4 months;

How to Prepare the Pork Belly

1. In a large Ziploc bag, combine the soy sauce, sake, mirin, granulated sugar, brown sugar, garlic, sesame oil, and green onions;
2. Put the pork belly into the bag of marinade and seal removing all of the air;
3. Place the bag into a large pot or container of water with a sous vide attachment and cook for 10 hours at 170°F;
4. Remove from the sous vide and discard the bag and marinade;
5. Once cooled completely, slice into 8-12 slices;
6. You will use 4 slices for the servings of ramen, but you can freeze the additional pork belly for up to 4 months;

How to make Tonkotsu Ramen

1. Hard boil 4 eggs and set aside to peel and slice just before serving;
2. Simmer the miso, sake, mirin, and salt for 5 minutes in a small saucepan then set aside;
3. Cook your noodles according to package directions;
4. While the noodles are cooking, rehydrate your mushrooms in boiling water until just softened then remove from the water and set aside;
5. Fry the sliced pork in a large skillet until brown on all sides;
6. Divide the miso tare into four bowls;
7. Top the miso with 1/2 cup broth and mix together with the miso tare;
8. Top with noodles, additional 1 1/2 cups broth, an egg, mushrooms, a slice of pork, corn, and green onions;
9. Serve with your favorite ramen toppings.