Tonkotsu Ramen: Professional Recipe
Tonkotsu Ramen Recipe
Here is the “professional Tonkotsu Ramen Recipe ” for tonkotsu ramen as promised!
INGREDIENTS: (will provide 3.5 litres soup, enough for quite a few servings!)
-Pork bones: 5 (2500 g)
-Water: 13 litres
Bring frozen bones to room temperature in plenty of water.
It should take about 2 hours. If you cook frozen bones directly, the blood will solidify and will be very difficult to get rid of.
If you can get fresh bones, skip this step.
Fill a very large cooking pot with water and bring to boil.
Switch off fire as soon as the water boils. Drop in the bones and let cool. This process will help you get rid of the blood and blood vessels easily.
Leave it to cool down for 30~40 minutes.
Drain the water off the bones in a large strainer.
Throw off the water.
Check and take off any blood or blood vessels from the bones.
Don’t forget to clean the pot!
Break all the bones in two with a hammer.
Fill the pot again with clear water and bring to boil.
Drop the bones inside.
Keep cooking over a strong fire and scoop out foam and unwanted matters coming up on the surface (this should take 20 minutes at the most).
As the bottom might get hotter than near the surface, stir with a large ladle from time to time.
If the inside of the pot over the water surface gets clogged with matter or gets dark, switch off fire, clean with a clean cloth and switch fire on again.
Above picture shows the soup after all unwanted matters have stopped coming up.
Cover with a lid and a weight to prevent steam coming out from under the lid. Keep simmering on a low fire.
That’s how it looks after 1 hour.
That’s how it looks after 3 hours.
That’s how it looks after 6 hours.
That’s how it looks after 10 hours.
And after 12 hours (start early in the morning!)!
Keep cooking. Remember you are aiming at 3.5 litres of soup.
After 12 hours you may raise the fire to accelerate the cooking.
Keep the lid on!
This is what you are looking for!
This is how the bones will look after 15 hours of cooking!
Cooked at last!
Filter the soup and here you have your tonkotsu base soup ready!
After that it is up to you and your preferences: add miso, tofu, salt, sesame oil, garlic chips and your little secrets!
Now what secret ingredients have I thrown in? LOL
See also !
So Good Sushi Restaurant, Nice, France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,
Must-see tasting websites
-Saké: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Vin: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Bière: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Potterie japonaise pour vos boissons favorites: Yellin Yakimono Gallery
Other Gastronomy websites
HIGHOCTANE/HAIOKU by Nick Itoh Ville de Shizuoka